Description
This Butternut Squash Pasta with Sausage and Spinach is a comforting, hearty dish featuring roasted butternut squash blended into a creamy sauce with savory Italian sausage, fresh spinach, and tender pasta. Perfect for a cozy dinner, it combines the natural sweetness of squash with the richness of sausage and Parmesan, enhanced by warming sage and optional spicy red pepper flakes.
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Sausage and Vegetables
- 1 pound Italian sausage (sweet or hot, your preference), removed from casings
- 1 large onion, chopped
- 4 cloves garlic, minced
- 5 ounces baby spinach
- 1 tablespoon olive oil
Pasta and Sauce
- 1 pound pasta (penne, rigatoni, or farfalle work well)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup reserved pasta water
- Salt and freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash, which brings out its natural sweetness and caramelization.
- Prepare the Squash: Peel, seed, and cube the butternut squash into roughly 1-inch pieces for even roasting and quicker cooking.
- Season the Squash: Toss the cubed squash in 1 tablespoon of olive oil, then season with salt and freshly ground black pepper to taste, ensuring the squash is well coated for flavor.
- Roast the Squash: Spread the squash on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, which enhances the flavor and texture.
- Brown the Sausage: Heat the remaining tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up with a spoon, and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Add Spinach: Stir in the baby spinach and cook until wilted, about 2-3 minutes, incorporating its flavor into the base of the sauce.
- Cook the Pasta: While the sausage and veggies cook, boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining to adjust sauce consistency later.
- Purée the Squash (Optional): For a smoother sauce, transfer roasted squash to a blender or food processor and blend until smooth, adding a tablespoon or two of water if needed. Otherwise, keep the squash in chunks.
- Combine Ingredients: Add the roasted squash (puréed or chunky) back into the skillet with the sausage, onion, garlic, and spinach; stir well to combine all the components.
- Add Cream and Seasonings: Pour in the heavy cream and stir thoroughly. Add dried sage, red pepper flakes (if using), and season with salt and pepper. Taste and adjust seasoning as needed to balance flavors.
- Incorporate Pasta and Cheese: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Stir in the grated Parmesan cheese and toss again. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Serve: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired, for an extra kick.
Notes
- For a vegetarian version, substitute Italian sausage with plant-based sausage or sautéed mushrooms.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream or omit cream entirely and add extra reserved pasta water.
- Roasting the squash enhances its natural sweetness and adds depth to the dish.
- Red pepper flakes are optional but add a nice subtle heat that balances the sweetness of the squash.
- Using Parmesan cheese adds a nutty and salty flavor; feel free to add more to taste.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream to loosen the sauce.
