This creamy butternut squash pasta is a cozy meal that’s packed with flavor! The sweet squash blends perfectly with tasty sausage and fresh spinach for a comforting dish.
I love how the orange squash makes this dish look so warm and inviting. It feels like a hug on a plate! Plus, it’s quick to whip up, making it great for busy weeknights.
Key Ingredients & Substitutions
Farfalle Pasta: While I love using farfalle for its fun shape, any pasta you have on hand will work. Try penne, fusilli, or even spaghetti if you prefer!
Butternut Squash: This is the star! You can swap it for sweet potatoes if you’re in a pinch. Both give a lovely sweetness to the dish.
Italian Sausage: I enjoy the flavor of spicy Italian sausage for a kick, but you can choose mild or even turkey sausage if you’re looking for a leaner option.
Fresh Spinach: Baby spinach is ideal, but if you have kale or Swiss chard, they work too! Just make sure to cook them until wilted.
Heavy Cream: For a lighter version, try half-and-half or a non-dairy cream alternative. Coconut cream can add a nice twist!
How Do I Roast Butternut Squash Perfectly?
Roasting butternut squash is the key to a sweet and tender bite! Here’s how to do it right:
- Preheat your oven to 425°F (220°C). This high temperature helps caramelize the sugars in the squash.
- Cut the squash into even cubes for consistent cooking. Aim for about 1/2 inch.
- Toss the cubes in olive oil, salt, and pepper. This enhances flavor and promotes that golden color.
- Spread them out on a baking sheet in a single layer, ensuring they’re not overcrowded.
- Roast for 20-25 minutes, flipping halfway through until they’re tender and nicely browned.
Following these steps ensures your squash will be deliciously sweet and perfectly cooked! Enjoy your cooking adventure!
Creamy Butternut Squash Pasta With Sausage And Spinach
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) farfalle (bowtie) pasta
For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 3 cups)
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Sausage and Sauce:
- 12 oz (340 g) Italian sausage (mild or spicy), casings removed
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup low sodium chicken broth or reserved pasta cooking water
- 1 tbsp butter (optional, for extra creaminess)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 10-15 minutes prepping and cooking the ingredients, and about 20-25 minutes for roasting the squash and making the pasta. It’s a quick and satisfying weeknight dinner!
Step-by-Step Instructions:
1. Roasting the Butternut Squash:
Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed butternut squash with olive oil, salt, and black pepper. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and lightly browned. Once done, set it aside.
2. Cooking the Pasta:
While the squash is roasting, bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until it’s al dente. Remember to reserve about 1/2 cup of the pasta water before draining the rest. Set the drained pasta aside.
3. Browning the Sausage:
In a large skillet over medium heat, add the Italian sausage. Break it up with a spatula and cook until it’s browned and fully cooked through, which should take about 5-7 minutes. If there’s excess fat, feel free to remove it at this point.
4. Making the Sauce:
Add the minced garlic and crushed red pepper flakes (if using) to the skillet with the sausage. Sauté for about 1 minute or until the garlic is fragrant. Then, pour in the chicken broth (or reserved pasta water) along with the heavy cream. Stir everything together and bring the mixture to a gentle simmer.
5. Combining Ingredients:
Now it’s time to add the roasted butternut squash and fresh spinach to the skillet. Stir until the spinach wilts and the squash becomes warmed through. Next, add the cooked pasta to the skillet, gently tossing everything together until well mixed.
6. Final Touches:
Stir in the grated Parmesan cheese and butter (if using) to add richness to the sauce. Taste and adjust seasoning if needed, adding more salt and pepper as desired.
7. Serve and Enjoy:
Transfer the creamy butternut squash pasta to plates or bowls. Garnish with additional Parmesan cheese and a sprinkle of black pepper if you like. Serve hot and enjoy this warm, hearty meal!
This delightful dish combines savory sausage, sweet butternut squash, fresh spinach, and creamy sauce for an incredibly delicious meal. Enjoy every bite!
FAQ for Creamy Butternut Squash Pasta With Sausage And Spinach
Can I Use Different Types of Pasta?
Absolutely! While farfalle is great for this recipe, you can use any pasta you prefer. Penne, fusilli, or even spaghetti would work nicely. Just follow the cooking times on the package.
Can I Make This Dish Vegetarian?
Yes! Simply substitute the Italian sausage with a plant-based sausage or omit it altogether. You can also add more vegetables like mushrooms or zucchini for added flavor and texture.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stove over low heat. You may need to add a splash of broth or cream to loosen the sauce.
Can I Freeze This Dish?
You can freeze the pasta! Store it in an airtight container for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding a little extra cream or broth to restore creaminess.
These tips should help you make the most of your Creamy Butternut Squash Pasta! Enjoy your cooking!
