This butternut squash pasta with sausage and spinach is one of those feel-good meals that hits all the right notes.
You’ve got creamy, roasted squash sauce, juicy bits of sausage, and fresh spinach folded in at the end — all tossed with tender pasta. It’s rich, cozy, and surprisingly simple to pull together on a weeknight.
Why I Love This Recipe
This dish is a go-to every fall once squash is in season. I love how hearty and comforting it is, but still packed with real ingredients. The sausage adds flavor without needing a lot of extra seasoning, and the spinach makes it feel a little lighter.
- Roasted squash makes the sauce naturally creamy
- One skillet brings the whole dish together
- Sausage adds tons of flavor with barely any effort
- Perfect for fall or winter dinners
- Great way to use leftover squash or pasta
What You’ll Need
- 3 cups butternut squash, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil (for roasting)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 oz pasta (shells or penne work best)
- 8 oz Italian sausage (pork or chicken), casings removed
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- ½ cup full-fat milk or half-and-half
- ½ teaspoon crushed red pepper flakes (optional)
- 2 cups fresh baby spinach
- ½ cup reserved pasta water
- Grated parmesan, for topping (optional)
Pro Tips
- Roast the squash ahead for faster assembly
- Use pasta water to loosen the sauce — don’t skip it
- A short pasta like shells or penne holds the sauce best
- Remove sausage from the pan before blending the sauce for better texture
- Stir spinach in right at the end so it stays bright and tender
Tools You’ll Need
- Baking sheet + parchment paper
- Chef’s knife
- Cutting board
- Large skillet
- Blender or food processor
- Pasta pot and strainer
- Spatula or wooden spoon
Substitutions and Variations
- Use plant-based sausage to make it vegetarian
- Sub oat milk or cashew cream for dairy-free
- Add mushrooms or sun-dried tomatoes for extra depth
- Use kale instead of spinach (just sauté it a bit longer)
- Add fresh sage or rosemary to the squash before roasting
Make Ahead Tips
You can roast the squash 2–3 days ahead and store it in the fridge. You can also pre-cook the sausage and onion and just reheat before blending. The full sauce can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.
How to Make Butternut Squash Pasta with Sausage and Spinach
Step 1: Roast the butternut squash
Preheat oven to 400°F (200°C). Toss 3 cups of diced butternut squash with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread onto a parchment-lined baking sheet and roast for 25–30 minutes, until tender and golden on the edges.
Step 2: Cook the pasta
Cook 8 oz of pasta according to package directions. Reserve ½ cup of the pasta water, then drain the rest and set pasta aside.
Step 3: Brown the sausage
In a large skillet over medium heat, cook 8 oz of Italian sausage (casings removed), breaking it into crumbles. Cook until browned and cooked through, about 6–8 minutes. Remove sausage from skillet and set aside.
Step 4: Sauté the onion and garlic
In the same skillet, add 1 small diced onion and cook for 3–4 minutes. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
Step 5: Blend the sauce
To a blender, add roasted squash, sautéed onion and garlic, ½ cup full-fat milk (or half-and-half), and ½ teaspoon red pepper flakes (if using). Blend until smooth, adding a splash of pasta water if needed to loosen.
Step 6: Combine everything
Pour the sauce back into the skillet. Add the cooked pasta, browned sausage, and 2 cups fresh baby spinach. Toss over medium-low heat until everything is coated and spinach has wilted. Add reserved pasta water as needed to thin the sauce.
Step 7: Serve
Spoon into bowls and top with grated parmesan and black pepper, if desired. Serve warm.
Servings and Time
Serves: 4
Total Time: 45 minutes
Macros (per serving)
- Calories: 485
- Protein: 20g
- Carbs: 45g
- Fat: 25g
- Fiber: 5g
- Sugar: 6g
Why This Recipe Works (Quick Science)
Roasting the squash gives it sweetness and depth, making it the perfect base for a creamy sauce. Sausage adds fat and flavor that blends into the squash for a rich, hearty dish. Pasta water helps emulsify the sauce so it clings to every piece of pasta.
Common Mistakes
- Skipping the pasta water: It’s key to getting the sauce silky and smooth
- Overcooking the spinach: Add it last so it stays fresh and bright
- Not browning the sausage enough: Golden bits = more flavor
- Forgetting to taste: Adjust salt and pepper before serving
What to Serve With
- A crisp green salad with lemon vinaigrette
- Garlic bread or crusty sourdough
- Roasted Brussels sprouts or green beans
- A glass of white wine or apple cider
FAQ
Can I use pre-cut squash?
Yes! Just make sure the pieces are evenly sized and roast them the same way.
Can I make this ahead?
Yes. Roast the squash and cook the sausage ahead, then blend and reheat with pasta.
What pasta works best?
Short pasta like shells, penne, or fusilli work best to catch the sauce.
Is it spicy?
Only if you add red pepper flakes — you can skip that part.
Can I freeze the sauce?
Yes. Freeze just the sauce and combine with fresh pasta when ready to eat.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or water to loosen the sauce. The sauce alone can be frozen for up to 2 months.
Conclusion
This butternut squash pasta with sausage and spinach is rich, creamy, and full of fall flavor. It’s easy enough for a weeknight but cozy enough for a dinner guest. Try it out and drop a comment if you do — I’d love to hear how it went or what twists you added!