Description
This creamy butternut squash pasta with sausage and spinach is a comforting and flavorful dish that combines tender roasted butternut squash purée with savory Italian sausage, fresh spinach, and a rich Parmesan cream sauce. Perfect for a cozy weeknight dinner, this recipe features a luscious, velvety sauce that beautifully coats your favorite pasta, enhanced by warming spices and fresh herbs.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium-sized butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Pasta and Sausage
- 1 pound pasta of your choice
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
Sauce and Garnish
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
- 1 teaspoon dried sage (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Freshly grated nutmeg (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet. Roast for 25-30 minutes until the squash is tender and caramelized.
- Cook Pasta: While the squash roasts, cook the pasta according to package instructions. Before draining, reserve 1 cup of pasta water to adjust sauce consistency later.
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it into smaller pieces with a spoon until browned. Drain any excess fat if necessary.
- Add Garlic: Add minced garlic to the browned sausage and cook for 1 minute until fragrant, being careful not to burn the garlic.
- Prepare Butternut Squash Sauce: Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream and some reserved pasta water, then puree until smooth. Adjust the sauce thickness by adding more pasta water as needed.
- Combine Sauce and Sausage: Pour the butternut squash sauce into the skillet with the sausage. Stir in the grated Parmesan cheese and cook over low heat until the cheese melts and the sauce becomes creamy.
- Add Spinach and Seasonings: Add the fresh spinach to the skillet and let it wilt into the sauce. Season with salt, pepper, dried sage, red pepper flakes, and a pinch of freshly grated nutmeg, if using, stirring to combine.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy butternut squash sauce.
- Serve: Serve the pasta immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Notes
- Use gluten-free pasta to make this dish gluten-free if needed.
- For a spicier kick, increase the red pepper flakes according to your taste.
- The sauce thickness can be adjusted by adding more or less reserved pasta water.
- Fresh sage can be substituted with thyme for a different but complementary flavor.
- This dish can be made ahead to the sauce stage and reheated gently before adding spinach and pasta.
