Creamy roasted butternut squash, savory sausage, fresh spinach, and Parmesan come together in this cozy fall pasta dish. A true comfort food classic!
Okay, so here’s the thing—I didn’t grow up eating butternut squash. It was one of those vegetables that felt like it belonged in a painting, not on a dinner plate. But then last fall, I decided to adult a little and buy one. I remember staring at it, thinking, “What now?” Fast forward a week (yes, it sat that long), and I decided to roast it. The smell alone? Oh. My. Goodness. That caramelized sweetness changed everything.
So, naturally, I had to turn it into pasta. Because carbs make everything better, right? I tossed in some sausage, added spinach to make it seem healthy, and boom—this recipe was born. It’s now a staple in our house. The kids love it (even with the green bits!), and my husband insists it’s restaurant-level good. Do I agree? Obviously, but you’ll have to try it yourself to know for sure.
Why You’ll Love This Creamy Roasted Butternut Squash Pasta with Sausage and Spinach Recipe?
Why is this pasta so special? Glad you asked!
- Roasted butternut squash: It’s like candy but savory—soft, sweet, and slightly caramelized perfection.
- Savory sausage: Adds just the right balance of spice and heartiness.
- Creamy Parmesan sauce: Velvety, rich, and clings to every bite like a warm hug.
- Spinach: Because you can totally feel good about eating something green in your pasta.
- Farfalle pasta: Those cute little bow ties hold onto the sauce like their life depends on it.
It’s basically comfort food with a touch of elegance. Perfect for impressing guests or just treating yourself after a long day.
Ingredient Notes:
Here’s where the magic really happens—these ingredients are simple but pack a punch:
- Butternut Squash: Roasting it is non-negotiable. Trust me, the flavor goes from “meh” to “wow” in the oven. Pro tip: If you’re short on time, grab pre-cut squash at the store. I won’t judge.
- Sausage: Italian sausage works beautifully here. Love spice? Go for hot sausage. Prefer mild? That works too.
- Spinach: I always use fresh, but if you’ve got frozen, just squeeze out the water like you’re wringing a towel.
- Heavy Cream: This is where the sauce gets its luxurious, silky vibe. You could sub with half-and-half, but why would you?
- Farfalle Pasta: Those little bow ties are not just adorable—they’re perfect for soaking up sauce. Got penne or rigatoni instead? Use what you’ve got.
How To Make Creamy Roasted Butternut Squash Pasta with Sausage and Spinach?
Cooking this pasta isn’t rocket science—it’s just good food made with love. Here’s how to do it:
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F. Toss the squash with olive oil, salt, and pepper. Spread it on a baking sheet—single layer, no cheating! Roast for 30 minutes, flipping halfway, until the edges are golden. When your kitchen smells like fall, you’re doing it right.
Step 2: Sizzle the Sausage
While the squash roasts, heat olive oil in a skillet. Toss in your sausage and let it brown. Break it up with a spoon as it cooks, and don’t skimp on stirring. Those crispy bits? Gold. Once it’s done, set it aside (but don’t clean the pan!).
Step 3: Whip Up the Sauce
In the same skillet, sauté minced garlic until fragrant. Throw in the spinach and stir until it wilts down—don’t freak out at how much you start with; it shrinks fast. Add heavy cream and bring it to a simmer, then stir in the Parmesan until it melts. Taste-test like your life depends on it, adjusting the salt as needed.
Step 4: Cook the Pasta
Boil the farfalle in salted water until al dente (which is fancy for “not mushy”). Drain it and immediately toss it into the skillet with your sauce. Don’t rinse it—you want that starchy goodness to help the sauce stick.
Want To Save This Recipe?
Step 5: Bring It All Together
Add the sausage back to the skillet and gently fold in the roasted squash. You can mix it all up or save some squash for a pretty garnish. Sprinkle on extra Parmesan because, well, why not?
Storage Options:
So, can you save this pasta for later? Absolutely. Pop leftovers in an airtight container and store them in the fridge for up to three days. When reheating, add a splash of cream or milk to bring the sauce back to life. Freezing? Not ideal—the sauce can get weird—but honestly, will there even be leftovers?
Variations and Substitutions:
Feeling creative? Here are a few ways to shake things up:
- Switch the Protein: Ground turkey or chicken works great, or try crumbled tofu for a vegetarian spin.
- Make It Dairy-Free: Use coconut cream instead of heavy cream, and swap Parmesan for a vegan alternative.
- Boost the Spice: Red pepper flakes or hot honey add a fun kick.
- Try a Different Veggie: Kale or Swiss chard can sub for spinach if that’s what’s in your fridge.
What to Serve with Creamy Roasted Butternut Squash Pasta with Sausage and Spinach?
This dish can stand alone, but if you’re going all out:
- Garlic Bread: Because you can never have too many carbs.
- Side Salad: A fresh arugula salad with lemon vinaigrette balances the richness perfectly.
- Wine: A crisp Chardonnay or light Pinot Noir pairs beautifully.
- Roasted Veggies: Think Brussels sprouts or asparagus to keep the cozy vibe going.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Roast the squash and cook the sausage earlier. Then make the sauce fresh—it only takes minutes.
What’s the best pasta to use?
Farfalle is my favorite for this, but penne, rigatoni, or fusilli work too. Use what you’ve got!
How do I keep the sauce from getting too thick?
Easy—save a little pasta water when you drain it. Stir in a splash if the sauce tightens up too much.
So, what do you think? Is this pasta calling your name yet? I’d love to hear how yours turns out—especially if you add your own twist!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
Ingredients
Roasted Butternut Squash:
- 2 cups butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and black pepper to taste
Sausage:
- 1 tablespoon olive oil
- ½ pound sausage crumbled and casings removed
Creamy Pasta Sauce:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 6 ounces spinach
- 1 cup heavy cream
- ⅓ cup Parmesan cheese shredded
- ¼ teaspoon salt
Pasta:
- 8 ounces farfalle bow-tie pasta
Instructions
For the Roasted Butternut Squash:
- Preheat your oven to 400°F (204°C).
- In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper to coat evenly.
- Arrange the seasoned squash on a parchment-lined baking sheet in a single layer.
- Roast for 30 minutes, flipping halfway through, until tender and lightly caramelized. Remove from the oven and set aside.
For the Sausage:
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the crumbled sausage and cook for approximately 10 minutes, stirring occasionally, until browned and cooked through.
- Remove the sausage from the skillet and set aside, reserving any drippings for added flavor.
For the Creamy Pasta Sauce:
- In the same skillet, heat 1 tablespoon of olive oil over medium heat.
- Sauté the minced garlic for 1 minute, until fragrant.
- Add the spinach and cook, stirring occasionally, for 5 to 7 minutes, or until wilted.
- Pour in the heavy cream and bring the mixture to a gentle boil.
- Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
- Season with salt to taste, adjusting based on the sausage's saltiness.
For the Pasta:
- Cook the farfalle in a large pot of salted boiling water until al dente, according to the package instructions (typically 7–11 minutes).
- Drain the pasta and add it directly to the skillet with the creamy spinach sauce.
- Incorporate the cooked sausage into the mixture, stirring to coat evenly.
- Finally, gently fold in the roasted butternut squash, either mixing it throughout or arranging it on top for presentation.
- Adjust the seasoning with additional salt and pepper if needed. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
