This creamy butternut squash pasta is a warm hug on a plate! It combines smooth squash, spicy sausage, and fresh spinach for a delightful meal that’s simple to make.
Trust me, the sauce is so good, you’ll want to add it to everything! I love tossing it with some extra cheese and enjoying it on a cozy night in. Yum! 🍝
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Its sweetness shines when roasted. If you can’t find it, pumpkin or sweet potatoes can work as alternatives, although the flavor will be a bit different. I find that a blend of squash adds nice variety!
Italian Sausage: You can use either mild or spicy sausage, depending on your taste. If you want a lighter option, turkey or chicken sausage works well too. Vegetarians can swap in a plant-based sausage or mushrooms for similar texture.
Pasta: Farfalle is great for picking up the sauce, but you can use any pasta shape you like! Penne or fusilli are good choices as well. If you prefer a gluten-free version, try chickpea or lentil pasta.
Heavy Cream: This creates a rich sauce, but you can replace it with half-and-half for a lighter touch. For a non-dairy option, coconut milk or cashew cream can add creaminess without the dairy.
What’s the Best Way to Roast Butternut Squash?
Roasting butternut squash creates a lovely caramelization, enhancing its sweetness and flavor. Here’s how to perfectly roast it:
- Preheat your oven to 425°F (220°C). A hot oven helps achieve that nice golden color.
- Peel and dice the squash into small cubes; uniform pieces cook more evenly.
- Toss with olive oil, salt, and pepper. Don’t skimp on the oil – it helps with browning!
- Spread the cubes in a single layer on a baking sheet. Overcrowding can lead to steaming instead of roasting.
- Roast for 20-25 minutes, flipping halfway through for even cooking.
You’ll know they’re done when they’re fork-tender with a lovely golden color on the edges. Just delicious!
Creamy Butternut Squash Pasta With Sausage And Spinach
Ingredients You’ll Need:
For the Pasta Dish:
- 12 oz (340g) farfalle (bowtie) pasta
- 1 small butternut squash (approximately 2 cups), peeled and diced into small cubes
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 3 cups fresh spinach leaves
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
What You Need in Total Time:
This delicious meal takes about 10 minutes of prep time and roughly 30 minutes for cooking, which adds up to about 40 minutes total. It’s a quick and hearty dish perfect for busy days!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 425°F (220°C). In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash cubes evenly on a baking sheet. Roast for about 20-25 minutes, flipping them halfway through, until they are tender and slightly caramelized. This brings out the sweetness in the squash!
2. Cook the Pasta:
While the squash is roasting, bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside for later.
3. Sauté the Onion and Garlic:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, and sauté for about 3-4 minutes, until it becomes translucent. Then, stir in the minced garlic and crushed red pepper flakes (if using), cooking for another 30 seconds until fragrant. This will make your kitchen smell amazing!
4. Brown the Sausage:
Add the Italian sausage to the skillet, breaking it up with a spoon. Cook for about 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through. Make sure to crumble it well for even cooking!
5. Make the Creamy Sauce:
Reduce the heat to medium-low. Carefully pour in the heavy cream and stir to combine, allowing it to simmer gently for 2-3 minutes to thicken slightly. It should start to look deliciously creamy!
6. Combine Everything:
Stir in the grated Parmesan cheese and let it melt into the sauce, creating a creamy texture. Season your sauce with salt and freshly ground black pepper to taste. Then, add the roasted butternut squash, cooked pasta, and fresh spinach into the skillet. Toss everything together until the spinach wilts and it’s all nicely coated with the sauce.
7. Serve and Enjoy!
Remove the skillet from heat. Serve your delicious creamy butternut squash pasta immediately! For a little extra flavor, consider garnishing it with additional Parmesan cheese and a sprinkle of black pepper. Enjoy your meal!
FAQ for Creamy Butternut Squash Pasta With Sausage And Spinach
Can I Use a Different Type of Pasta?
Absolutely! While farfalle works wonderfully, you can substitute it with any pasta shape you prefer, such as penne, fusilli, or even gluten-free options like chickpea pasta. Just adjust the cooking time according to the package instructions for the pasta you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, adding a splash of cream or a little water to help keep it creamy.
Can I Make This Recipe Vegetarian?
Yes! You can easily adapt this recipe by omitting the sausage and using a plant-based sausage product or mushrooms for added texture. You could also add extra veggies like bell peppers or zucchini for more flavor.
How Can I Thicken the Sauce Further?
If you prefer a thicker sauce, you can add a little cornstarch mixed with water or more grated Parmesan cheese as it simmers. Just be mindful to stir continuously to avoid clumps.
