CREAMY ROASTED BUTTERNUT SQUASH PASTA WITH SAUSAGE AND SPINACH
This creamy roasted butternut squash pasta is a cozy, flavorful dish featuring sweet roasted squash, savory sausage, and fresh spinach in a velvety sauce. Perfect for fall and winter dinners, it’s hearty, comforting, and easy to make.
Ingredients
For the Pasta:
- 10 oz pasta penne, rigatoni, or similar
- 3 cups butternut squash peeled and cubed
- 2 tablespoon olive oil
- Salt and pepper to taste
For the Sauce:
- 1 lb Italian sausage mild or spicy
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- ½ teaspoon red pepper flakes optional
Instructions
Roast the Squash:
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized.
Cook the Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
Cook the Sausage:
- In a large skillet, cook sausage over medium heat until browned, breaking it apart with a spoon. Drain excess fat if needed.
Make the Sauce:
- Add garlic to the skillet and sauté for 1 minute. Stir in roasted squash, cream, and chicken broth. Mash some of the squash into the sauce for extra creaminess.
Combine:
- Add cooked pasta, spinach, and Parmesan to the skillet. Toss to coat, adding reserved pasta water as needed for a silky sauce. Season with red pepper flakes, salt, and pepper to taste.
Serve:
- Garnish with extra Parmesan and serve hot.
Notes
- Make Ahead: Roast the squash up to 2 days in advance and store in the fridge.
- Vegetarian Option: Omit sausage and add white beans or mushrooms for protein.
- Cheese Swap: Try Pecorino Romano for a sharper flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.