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Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

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Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a rich, flavorful dish that combines the sweetness of roasted butternut squash, the savory depth of sausage, and the freshness of spinach. The creamy sauce ties everything together, making each bite comforting and hearty.

Ingredients

For the Pasta:

12 oz pasta (penne, rigatoni, or your favorite shape)

Salt, for pasta water

For the Roasted Butternut Squash:

1 medium butternut squash, peeled, seeded, and cubed

1 tablespoon olive oil

Salt and pepper, to taste

1/2 teaspoon dried thyme or rosemary (optional)

For the Sausage and Sauce:

1 lb Italian sausage (mild or spicy, depending on preference)

1 tablespoon olive oil (if needed)

2 cloves garlic, minced

1/2 cup white wine (optional, or use chicken broth)

1 cup heavy cream

1/2 cup chicken or vegetable broth

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon (optional)

Salt and pepper, to taste

2 cups fresh spinach (or more, if desired)

1/4 cup grated Parmesan cheese (for garnish)

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Toss the cubed butternut squash with olive oil, salt, pepper, and thyme (if using). Spread the squash in an even layer on the baking sheet. Roast for 20-25 minutes, or until the squash is tender and caramelized around the edges, flipping halfway through. Remove from the oven and set aside.
  2. Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water. Set aside.
  3. Prepare the Sausage and Sauce: In a large skillet, cook the sausage over medium heat, breaking it up with a spoon until browned and cooked through (about 5-7 minutes). If there’s excess fat, drain it off, leaving about 1 tablespoon in the pan. Add the minced garlic and cook for 1 minute, until fragrant. If using white wine, pour it into the pan and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes. If not using wine, skip this step and add the broth directly. Add the heavy cream, chicken broth, nutmeg, cinnamon, salt, and pepper. Stir to combine and bring the mixture to a simmer. Let it cook for 5 minutes until the sauce thickens slightly.
  4. Combine the Sauce and Pasta: Add the roasted butternut squash to the sauce and stir to combine. You can mash some of the squash into the sauce for a smoother texture or leave it chunky for more texture. Add the cooked pasta to the skillet and toss to coat the pasta in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out to your desired consistency. Stir in the spinach and cook for 2-3 minutes, until the spinach wilts and the pasta is heated through.
  5. Serve: Serve the pasta in bowls, topped with freshly grated Parmesan cheese and a few extra spinach leaves, if desired.

Notes

Use ground turkey or chicken sausage for a lighter option.

Add sautéed mushrooms or roasted garlic for extra depth of flavor.

Make it dairy-free by using coconut cream and omitting the Parmesan.

Nutrition

Find it online: https://yumntasty.com/creamy-roasted-butternut-squash-pasta-with-sausage-and-spinach/