Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

Hello, food lovers! It’s Liliane, here to bring you a dish that’s perfect for those crisp evenings when comfort food is calling your name. Today, we’re making Creamy Roasted Butternut Squash Pasta with Sausage and Spinach.

This recipe combines the nutty sweetness of roasted butternut squash, the richness of creamy pasta, the savory flavor of sausage, and the vibrant freshness of spinach. Are you ready to make your dinner unforgettable? Let’s dive in!

Why You’ll Fall in Love with This Recipe

This recipe is a perfect balance of indulgence and nutrition. The creamy butternut squash sauce feels luxurious while being packed with vitamins, and the sausage adds a satisfying heartiness.

Squash is packed with essential vitamins, minerals, and antioxidants that support overall health, check details here.

Spinach not only brightens up the dish but also brings in a dose of greens, making this a complete meal in one bowl. Plus, it’s easy enough for a weeknight yet elegant enough to serve for a dinner party.

What You’ll Need for This Recipe

For the Roasted Butternut Squash Sauce:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
For the Pasta:
  • 12 oz (about 340 g) penne or rigatoni pasta
  • 8 oz (about 225 g) Italian sausage (mild or spicy, as preferred)
  • 2 cups fresh spinach leaves
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes (optional, to add a touch of spice)
  • Additional Parmesan for garnish
ingredient

How to Make Your Creamy Roasted Butternut Squash Pasta

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, garlic powder, smoked paprika, salt, and pepper. Evenly distribute it on a baking sheet and roast for 25-30 minutes, or until it becomes tender and caramelized.

Creamy Roasted Butternut Squash Pasta

Step 2: Cook the Pasta

As the squash roasts, bring a large pot of water with salt to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water for later.

Step 3: Make the Butternut Squash Sauce

Move the roasted squash to a blender or food processor. Add the vegetable broth, heavy cream, and Parmesan cheese. Blend until smooth and creamy. Taste the dish and tweak the seasoning with salt and pepper if needed.

sauce squash

Step 4: Cook the Sausage and Spinach

In a large skillet, heat the olive oil over medium heat until warm. Add the sausage, breaking it into small pieces with a spoon, and cook until browned and cooked through. Add the red pepper flakes if you’re using them and stir.

Once the sausage is done, add the spinach to the skillet. Stir until the spinach wilts, which should take about 2-3 minutes.

Step 5: Combine Everything

Reduce the heat and add the butternut squash sauce to the skillet with the sausage and spinach. Mix well to coat everything in the creamy sauce.

Add the cooked pasta to the skillet and stir to combine. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.

Tips for the Best Creamy Butternut Squash Pasta

  1. Choose the Right Pasta: Short pasta like penne or rigatoni works best, as it holds the creamy sauce in every bite.
  2. Customize the Protein: If you don’t eat pork, you can swap the Italian sausage for chicken sausage, turkey sausage, or even crumbled tofu for a vegetarian option.
  3. Get Creative with Toppings: Garnish with fresh herbs like parsley or sage, or add a sprinkle of toasted pine nuts for crunch.

Serving Suggestions

This pasta is a meal in itself, but if you’re serving guests or want to go the extra mile, pair it with a crisp green salad and a slice of warm, crusty bread. A chilled glass of white wine, like Sauvignon Blanc, pairs wonderfully with the creamy sauce.

Storing and Reheating

Have leftovers? Lucky you! Store the pasta in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stove with a splash of cream or milk to revive the creamy texture.

The roasted butternut squash sauce is naturally creamy and flavorful, eliminating the need for heavy cream overload. The sausage brings a savory depth, while the spinach adds a fresh balance, making this dish indulgent yet wholesome.

The Power of Squash and Spinach: A Nutrient-Packed Duo for Your Health

Squash and spinach are more than just tasty ingredients – they’re packed with benefits that make them a fantastic duo for boosting health! Here’s why they should be a part of your meals:

Creamy Roasted Butternut Squash Pasta

1. Squash – A Nutrient Powerhouse

  • Rich in Vitamin A & C: Helps boost immunity and keeps your skin glowing.
  • Rich in Fiber: Supports digestion and helps you feel full for longer.
  • Packed with Antioxidants: Supports heart health and fights inflammation.

2. Spinach – The Green Machine

  • Loaded with Iron: Supports strong, healthy blood and prevents anemia.
  • Full of Vitamin K: Helps maintain strong bones and promotes healthy blood clotting.
  • Great Source of Folate: Essential for healthy cell function and especially beneficial for growing kids and expectant mothers.

3. Together, They Pack a Nutritional Punch

  • Eye Health: Both squash and spinach are rich in nutrients that promote good vision.
  • Energy Boost: These ingredients provide a natural energy lift, perfect for a busy day.
  • Stronger Immunity: The vitamins and antioxidants in both ingredients help your body stay strong and fight off illness.

This Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is the kind of recipe that turns an ordinary dinner into a memorable one. It’s hearty, flavorful, and filled with seasonal goodness. I can’t wait for you to try it—don’t forget to share your creations with me!

Pair your meals with these easy and refreshing juice that everyone will love.

Bon appétit! – Liliane

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