Butternut Squash Pasta with Sausage and Spinach (That Actually Tastes Good)
Okay, so I burned this butternut squash pasta with sausage and spinach the first time I made it. Like, badly. The smoke alarm went off, my dog freaked out, and I had to open every window in the house in October. Not my finest moment.
But here’s the thing—I couldn’t stop thinking about it. Because even though I messed it up, the flavors were so good that I knew I had to try again. And thank God I did, because now it’s basically the only thing I want to eat when the weather gets cold.
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Why This Butternut Squash Pasta Recipe Actually Works
Look, I’ve tried a lot of fall pasta recipes. Most of them are either too bland or trying way too hard to be fancy. This one? It’s right in that sweet spot. The butternut squash gets all caramelized and sweet when you roast it (learned that the hard way—don’t skip the roasting), the Italian sausage adds this savory, slightly spicy kick, and the spinach makes you feel like you’re eating something healthy. Win-win-win.
My neighbor Sarah keeps asking me to make it for her family. Last week she literally texted me at 9 PM asking for the recipe because she was craving it. So here we are.
The Story Behind This Butternut Squash Sausage Pasta
I think I originally saw something similar on Pinterest? Or maybe Instagram? Honestly can’t remember. But I’ve changed it so much that it’s basically my own recipe now. The first version I tried called for butternut squash pasta sauce from a jar, which… no. Just no. We’re roasting our own squash like adults.
And everyone kept telling me to use turkey sausage to make it “healthier,” but you know what? Life’s too short. Regular Italian sausage has SO much more flavor. If you want to use turkey sausage, go ahead, but I warned you.
Ingredients for Butternut Squash Pasta with Sausage and Spinach
Here’s what you need. And yes, I’ve tried substitutes for basically everything, so I’ll tell you what works and what doesn’t.
For the roasted butternut squash:
- 3 cups butternut squash, peeled and cubed (about 1-inch pieces—don’t make them too big or they won’t cook evenly. Trust me on this one)
- 2 tablespoons olive oil
- Salt and pepper (I use way more than most recipes call for because I like flavor)
For everything else:
- 12 oz pasta (I use penne or rigatoni—something that holds sauce well. Tried it with angel hair once. Disaster. Complete disaster.)
- 1 lb Italian sausage (the good kind, from the meat counter, not the sad pre-cooked stuff)
- 1 tablespoon olive oil
- 1 medium onion, diced (yellow or sweet onion works best)
- 4 cloves garlic, minced (or 6 if you’re like me and believe there’s no such thing as too much garlic)
- 5 oz fresh spinach (a big handful—it wilts down to nothing so don’t worry)
- 1 cup heavy cream (yes, the real stuff. I tried half-and-half once and it just wasn’t the same)
- 1/2 cup Parmesan cheese, freshly grated (DO NOT use the pre-shredded kind. Please. It has cellulose in it and doesn’t melt right)
- 1/2 teaspoon red pepper flakes (optional, but I always add them)
- Fresh sage if you have it (totally optional but makes you look fancy)
Shopping tip: Good luck finding a decent butternut squash at the grocery store this time of year. They’re either rock-hard or already going bad. I usually grab two just in case one’s terrible inside.
How to Make Creamy Butternut Squash Pasta (The Real Way)
Step 1: Roast That Butternut Squash
First things first—preheat your oven to 425°F. Not 400, not 450. 425 is the magic number for getting those caramelized edges without burning everything. (See: my first attempt.)
Toss your cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer—this is important! Don’t pile it up or it’ll steam instead of roast and you’ll end up with mushy squash. Nobody wants mushy squash.
Roast for 25-30 minutes, flipping halfway through. You want it golden brown on the edges and fork-tender. When your kitchen starts smelling like fall in the best way possible, it’s probably ready.
Step 2: Get Your Pasta Water Going
While the squash is roasting, bring a big pot of salted water to a boil. And I mean SALTED. Like, seawater salty. This is your only chance to season the pasta itself, so don’t be shy.
Cook your pasta according to the package directions, but aim for al dente. Nobody likes soggy pasta. Drain it when it’s done, but—and this is crucial—save about a cup of that pasta water before you drain it. You’ll need it later for the sauce.
Step 3: Brown the Sausage
Heat a large skillet (the biggest one you have) over medium-high heat. Add your Italian sausage. If it’s in casings, remove those first. Break it up with a wooden spoon as it cooks.
Cook it for about 8-10 minutes until it’s browned and crispy in spots. Don’t stir it too much at first—let it get some color on it. Those brown bits are where all the flavor lives.
Once it’s cooked through, use a slotted spoon to transfer it to a plate. But DO NOT clean that pan. All those little brown bits on the bottom? That’s flavor, baby.
Step 4: Make the Creamy Butternut Squash Pasta Sauce
Turn the heat down to medium and add a tablespoon of olive oil to your sausage skillet. Throw in your diced onion and cook it for about 5 minutes until it’s soft and translucent.
Add the garlic and cook for another minute. The smell at this point is insane. In a good way.
Now add your spinach. I know it looks like a ridiculous amount. Add it in batches if you need to, stirring as it wilts down. This literally takes like 2 minutes and suddenly you have a normal amount of spinach. Vegetables are weird.
Pour in the heavy cream and bring it to a simmer. Not a boil—a simmer. There’s a difference and it matters. Let it bubble gently for about 3 minutes, then stir in your Parmesan cheese. Keep stirring until it melts and the sauce gets all thick and glossy.
If it’s too thick (which happens), add some of that pasta water you saved. Start with a quarter cup and add more if needed. The starch in the pasta water helps the sauce stick to the noodles better. Science!
Step 5: Bring It All Together
Add your cooked pasta to the skillet and toss it with the sauce. Then add the sausage back in. Finally—gently—fold in about half of your roasted butternut squash. I like to save some to put on top because it looks pretty and I’m extra like that.
Taste it. Does it need more salt? More pepper? More Parmesan? (The answer is always more Parmesan.) Adjust it to your liking.
If you have fresh sage, tear up a few leaves and sprinkle them on top. If not, whatever. It’s still delicious.
Tips for the Best Butternut Squash Sausage Pasta
Don’t overcook the squash. I cannot stress this enough. Mushy squash will ruin the whole vibe. You want it tender but still holding its shape.
Use a big skillet. I tried making this in a medium skillet once and ended up with sauce all over my stove. Learn from my mistakes.
Make extra. This tastes even better the next day. My husband literally ate it cold out of the fridge at midnight. (I saw him. He thought I was asleep.)
Swap the spinach for kale if you want. It works. Kale takes a bit longer to wilt down, but the flavor is good. My sister-in-law uses kale because she says it’s “more nutritious” or whatever.
Pre-cut butternut squash is your friend. Look, I love cooking from scratch, but peeling and cubing a butternut squash is annoying and kind of dangerous. If your grocery store sells it pre-cut, buy that. Nobody’s judging.
What to Serve with This Fall Pasta Recipe
Honestly? Just some crusty bread and a simple salad. Maybe a glass of red wine if you’re feeling yourself. This pasta is rich and hearty enough that it doesn’t need much else.
We usually have it with garlic bread (the frozen kind from Costco—don’t @ me) and a bag of pre-washed arugula with balsamic dressing. Easy weeknight dinner for the win.
Can You Make This Healthy Butternut Squash Pasta Lighter?
I mean, you can try. Substitute half-and-half for the heavy cream if you must, but it won’t be as rich. Use turkey sausage instead of pork sausage. Add more spinach and less pasta.
But also… sometimes you just need comfort food that’s actually comforting, you know? This is one of those recipes. Don’t overthink it.
Storage and Reheating
This butternut squash pasta with Italian sausage keeps in the fridge for about 3-4 days. Store it in an airtight container.
To reheat, add a splash of milk or cream and warm it gently on the stove. The microwave works too, but the pasta can get a little weird. Add extra Parmesan when you reheat it because why not.
Final Thoughts on This Comfort Food Pasta Recipe
This creamy butternut squash pasta has become my go-to fall dinner. It’s cozy, it’s delicious, and it makes your house smell amazing. Plus it’s fancy enough that you could serve it to guests, but easy enough for a random Tuesday night.
My 6-year-old even eats it, and that kid thinks vegetables are poisonous. The sausage tricks him into eating the squash and spinach. Parenting win.
If I can make this without burning down my kitchen (after that first attempt), anyone can. Just follow the steps, don’t skip the roasting, and for the love of God, save some pasta water.
Happy cooking! And seriously, let me know how it turns out. I’m always curious if other people love this as much as we do. 🙂
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