Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food. This easy and flavorful recipe is packed with veggies (roasted butternut squash and spinach) and will become your favorite Fall and Winter family weeknight dinner!
Roasted Butternut Squash Pasta - Seasonal and Holiday Main Course
Butternut squash pasta is one of those recipes you would probably make only in the Fall and Winter when the butternut squash is in season. Which makes this pasta so much more special! It's so good I hope you will be looking forward to making it every year! My other favorite butternut squash pasta dish that I highly recommend is butternut squash and spinach lasagna.
This easy pasta is also a great holiday main course. If you want to expand your Thanksgiving or Christmas menu, add this colorful and flavorful roasted butternut squash pasta to your holiday menu! Another fantastic holiday recipe is Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries.
Why Make Butternut Squash Pasta
This roasted butternut squash pasta is one of those rare pasta recipes that combine both comfort food deliciousness and healthy ingredients. This pasta is surely comforting yet it's packed with fiber and nutrients. A perfect family weeknight dinner!
- Butternut squash is an excellent source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium. Butternut squash is also rich in dietary fiber.
- Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium.
How To Make Butternut Squash Pasta
Ingredients
- Bow Tie Pasta. This recipe uses an Italian pasta, called Farfalle, or bow tie pasta. The bow-tie shape of this pasta works very well with the cubed butternut squash and adds an appealing look to your dinner. Cook bow-tie pasta al dente for best texture.
- Butternut Squash. This wonderful vegetable is known for its subtly sweet and nutty flavor. In this recipe, butternut squash is roasted with olive oil and acquires a nice soft texture on the inside with a little crunch on the outside.
- Sausage. If you have a spicy sausage somewhere in your fridge or freezer, this is the recipe to use it! Spicy sausage will blend exceptionally well with sweet and nutty butternut squash and creamy pasta sauce. Use crumbled sausage without casings. Any type of pork sausage, spicy sausage, or Italian sausage will work!
- Spinach. Spinach adds flavor, texture, and colorfulness to this pasta dish.
How to Roast Butternut Squash
For everything you need to know about roasting this fantastic vegetable, refer to my recipe on how to roast butternut squash.
The butternut squash should be peeled, seeded, and cubed. You can do it yourself or buy cubed butternut squash in the store. Tip: If you peeled, seeded, and cubed butternut squash ahead (or bought cubed squash in the store), you can store it refrigerated in an airtight container for up to 2 days. Use cubed butternut squash within 2 days.
- Preheat the oven to 400 F.
- Combine butternut squash with 1 or 2 tablespoons of olive oil, salt, and pepper in a large bowl. Toss together.
- Then, spread the squash on a parchment paper-lined baking sheet in a single layer. Make sure the butternut squash is not overcrowded. This way the air can circulate around the squash in the oven and the squash roasts properly instead of steaming. Roasted this way, without overcrowding, will give squash a slightly crunchy texture on the outside. This will ensure that the squash is roasted and not steamed.
- Roast the squash in the preheated oven at 400 F for 30 minutes.
How To Make Creamy Pasta Sauce
While the butternut squash is being roasted, prepare the cream sauce.
- In a large skillet, heat 1 tablespoon of olive oil together with 4 minced garlic cloves and 6 oz of spinach. Cook on medium heat for about 5 to 7 minutes, until the spinach starts to wilt.
- Add heavy cream. Bring to boil and immediately reduce to a low or medium boil.
- Add shredded Parmesan cheese while the sauce simmers, constantly stirring.
- Season with salt to taste, about ¼ teaspoon of salt. Note: No salt is necessary if the sausage is very salty.
Cook Sausage
In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
How Long to Cook Pasta
- Usually, the pasta is cooked in a pot of boiling water for 10 minutes. Always check the cooking time on the package instructions for precise times of cooking pasta.
- To prepare any pasta al dente, cook pasta in boiling water for 8 minutes, or for 2 minutes less than indicated on the package instructions.
Assemble the Pasta
- Add drained cooked pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir. Season with salt and pepper.
- Top with roasted butternut squash. Stir it in, or leave butternut squash on top.
Tips on Making Pasta Ahead
Make-ahead Tip: Roast butternut squash up to 2 days ahead. Keep it refrigerated in an airtight container until ready to use. Reheat it briefly in the microwave (for about 30 seconds) before adding it to the pasta. Or, just add it to the creamy pasta sauce, stir it in and reheat it in the cream sauce.
How to Store, Freeze, Reheat Roasted Butternut Squash Pasta
- Refrigerate. Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 4 days.
- Freeze. You can freeze butternut squash pasta in an airtight container for up to 2 months.
- Reheat. Reheat the pasta gently on the stovetop in the skillet over medium heat, stirring halfway through. Add extra milk or heavy cream to thin out the sauce.
It's always best to serve bow tie pasta (or any pasta) al dente. That's when the pasta texture is at its best. Storing cooked pasta for a day or two will cause the pasta to lose its perfect texture, however, it will still taste great.
Also, keep in mind that the cream sauce when refrigerated loses its texture and becomes thick. To reheat it the next day, reheat over medium heat and add extra milk or heavy creamy when reheating to thin out the sauce.
Substitutions
- Pasta. Use any type of short pasta. That includes farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette. You can also use gnocchi.
- Spinach. This butternut squash pasta will work equally well with spinach, kale, Swiss chard, or arugula. Pick the greens of your choice, add them to the pasta, and enjoy!
- Sausage. Use crumbled sausage without casings. Regular or spicy pork sausage (such as Jimmy Dean brand) is a great choice. Crumbled Italian sausage or spicy Italian sausage is another excellent option.
- Cheese. Use shredded Parmesan cheese, Romano cheese, or Asiago. You can also use shredded low-moisture part-skim Mozzarella cheese. Do not use soft Mozzarella cheese balls.
- Cream. If you don't have heavy cream, you can use half-and-half instead and add more shredded cheese to thicken the sauce.
Other Butternut Squash Pasta Recipes
Butternut squash is an amazing vegetable that pairs beautifully with pasta, whether the squash is roasted or pureed. Here are some delicious butternut squash pasta recipes to explore:
- Butternut Squash Ravioli with Brown Butter and Pecans
- Butternut Squash and Spinach Tortellini
- Butternut Squash and Spinach Lasagna
What to Serve with Butternut Squash Pasta
- Salad. Because this pasta has a rich creamy sauce with lots of veggies, any type of simple fresh salad will make an excellent pairing. Serve this pasta with a simple spinach salad with pine nuts and Parmesan or cranberry spinach salad with cashews and goat cheese. Or, pair the pasta with the colorful and easy-to-make arugula salad with apples, cranberries, and pecans.
- Bread. Serve the pasta with warm garlic bread or olive bread. If you want to venture out and make your own simple loaf - try this easy bread recipe made in a bread machine.
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 pepper
Sausage
- 1 tablespoon olive oil
- ½ lb sausage , crumbled, without casings
Creamy Pasta Sauce
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 6 oz spinach
- 1 cup heavy cream
- ⅓ cup Parmesan cheese shredded
- ¼ teaspoon salt
Pasta
- 8 oz farfalle (bow tie pasta)
Instructions
Roast Butternut Squash
- Preheat oven to 400 F.
- In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
- Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
Cook Sausage
- In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
- Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
- Tip: Cook the sausage while the butternut squash is being roasted.
Make Creamy Sauce
- In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
- Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
- Season with salt to taste, about ¼ teaspoon of salt. No salt might be necessary if the sausage is very salty.
- Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.
Cook Pasta and Assemble
- Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
- To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.
- Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this for dinner tonight and I honestly think it’s the best thing I’ve ever made. WOW it’s so good!!!! Absolutely will be adding this to favorite recipes and probably making it many more times this fall!
Colleen, I am so flattered by your comment! ❤️❤️❤️ Thank you for your rave review! ❤️
Such a delicious fall recipe! It filled me up. I did add extra Parmesan and a little Gouda. Definitely adding it to my favorite recipes.
Heather, I am so happy to hear you loved it! Love the addition of Gouda cheese! ❤️
Made for dinner today. My husband and I loved it. We are diabetic so I doubled the meat and squash and reduced the pasta. Delicious....thank you.
Michele, I am so happy both you and your husband loved this recipe. Thank you for taking the time to share your feedback and the 5-star rating! ❤️
Made this meal with Turkey sausage, tasted amazing. It has become the family favorite. Thank you for sharing this <3
Jennifer, I am so glad this recipe was a success with a turkey sausage. Thank you for your great review! ❤️
Fall yummy comfort food! Made this for a special get together and it was lovely. Recommend.
Jill, thank you for your rave review - I appreciate it! ❤️
Thank you for posting this recipe! I added some finely diced red pepper to the Italian sausage while it cook (just to get more veggies),but otherwise followed the recipe. It was amazing!
This will definitely be a regular on our table throughout butternut squash season!!
Thank you!!
Wow, Mary, thank you for your great review and the 5-star rating! ❤️ Love the addition of red bell pepper. The more veggies the better! 🙂
This is so incredibly delicious!! I don't like squash, but the flavors in this dish pair so beautifully! I will keep this as part of my autumn rotation! Thank you!
Erica, I am so glad you enjoyed this recipe even though you don't like the squash. Love it! ❤️
I was definitely intrigued by this recipe, but was still a wee bit iffy about sausage and squash. My undue skepticism was immediately put to rest with the first bite. This recipe was delicious. Seriously, I was in heaven. The butternut squash caramelized a bit in my air fryer, lending a sweetness to counter-balance the salt from the sausage and parmesan cheese sauce. This is definitely going into my rotation. Thank you for the inspiration!
Jennifer, thank you for your excellent review and the 5-star rating! ❤️ I love that you caramelized the butternut squash in an air fryer - I bet that gave butternut squash a great texture!
I never leave comments on recipes but OMG this was so delicious I had to say something. I did add chicken broth and pasta water to my sauce and mixed in an little Gruyère cheese for extra nuttiness but I am in LOVE with this recipe and will be sharing it with friends and family.
Wow, Sophie, I am so flattered by your comment! ❤️ Thank you for taking the time to share your rave review! ❤️
I made this for dinner last night and it was the perfect dinner for a Sunday evening in the fall. Both my husband and I loved it. I cooked the sausage up earlier in the day and then just added it to the cream sauce to reheat right before adding the pasta.
Amanda, thank you for taking the time to share your positive feedback - I really appreciate it! ❤️
Made this for dinner tonight and it was delish. Per your substitution suggestions I used kale instead of spinach I didn’t have heavy cream so I used half and half and a little extra cheese. I used sage pork sausage and even added a little extra ground sage to the dish. Very tasty! Will make again this season.
Tiffany, thank you so much for your feedback! Love your substitutions! 🙂
Great recipe! Looking for different recipes to use up my butternut squash harvest! Did find the # of pots used for cooking not great, but t was sort it when I tasted it. Thank you
Judy, thank you for trying this recipe and so glad you loved it! This recipe can be optimized a bit better with fewer pans. I should update it at some point. 🙂
Sooooo tasty!!!
The flavors are perfect and I was so excited to be able to use butternut squash!
I substituted canned coconut milk for.the cream due to a dairy sensitivity, but couldn't even taste it.
Danielle, I am so glad you enjoyed this recipe. Thank you so much for the feedback and the 5-star rating! 🙂
Do you think sweet potatoes or ham would be good with this as a substitute?
Maryann, sweet potatoes would definitely be a good substitute for butternut squash. I think ham will be quite tasty here, too!
Excellent! Made it exactly as written which is highly unusual for me. Served it with fresh French baguette with EVOO and herbs for dipping. Husband said it was delicious!
Diane, thank you for your wonderful feedback - so glad both of you enjoyed it! ❤️ Love that you serve it with French baguette - so yummy!
Thank you! This was delicious and everyone in my family loved it! Everyone cleaned their plate!
Lindsey, I am so happy to hear this recipe was a success! ❤️