If you’re looking for a hearty, comforting meal that feels like a warm hug on a plate, this Roasted Butternut Squash Pasta with Sausage and Spinach is exactly what you need. It combines the natural sweetness of roasted butternut squash with savory sausage and fresh spinach, all tossed in a creamy sauce that’s just the right amount of indulgent without being heavy.
This recipe fits seamlessly into busy lives yet feels special enough for family dinners or casual gatherings.
Plus, it’s a wonderful way to enjoy fall flavors any time of year. Roasting the squash brings out its sweetness, and mixing it with sausage and spinach adds savory depth and a fresh pop of color.
The pasta makes it filling and satisfying, making it an all-in-one meal you’ll want to make again and again.
I first stumbled upon this combo during a chilly autumn evening when I had a craving for something comforting but not too heavy.
I had some butternut squash sitting in the fridge, a pack of Italian sausage, and fresh spinach that was begging to be used up.
After a little kitchen experimenting, this dish was born and it quickly became a favorite for cozy dinners.
It’s one of those recipes that feels fancy but is truly simple to whip up, even on a busy weeknight.
Why You’ll Love This
1. Balanced Flavors and Textures
The sweet, caramelized butternut squash pairs beautifully with the spicy, savory sausage. The fresh spinach adds a lovely green freshness, and the pasta ties everything together with a comforting bite. It’s a delicious harmony of sweet, savory, and fresh that keeps every forkful interesting.
2. Simple and Hands-Off Prep
Roasting the squash lets the oven do most of the work while you prepare the sausage and pasta. This means minimal active cooking time and less stress, making it perfect for busy days when you want homemade meals without fuss.
3. Nutritious and Filling
With vitamin-packed butternut squash and spinach, plus protein-rich sausage, this meal is both nourishing and satisfying. It’s a balanced dinner option that keeps you full and energized, without relying on heavy cream or excess cheese.
4. Versatile and Family-Friendly
This recipe is easy to customize to your preferences or dietary needs. Swap sausage for a plant-based option or skip it for a vegetarian twist. It’s also great for meal prep and reheats well, making lunches and dinners a breeze.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Cuisine Type: American with Italian influences
- Servings: 4
- Estimated Cost: Moderate, budget-friendly if using simple staples
Equipment Needed:
- Baking sheet
- Large pot for boiling pasta
- Large skillet or sauté pan
- Mixing spoon or spatula
- Knife and cutting board
- Colander for draining pasta
- Optional: Garlic press, measuring cups and spoons
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 tablespoon olive oil, plus more for drizzling
- Salt and pepper, to taste
- 12 ounces Italian sausage (mild or spicy, casing removed)
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 12 ounces pasta (penne, rigatoni, or your favorite shape)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup pasta cooking water (reserved)
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- Fresh basil or parsley for garnish (optional)
Notes:
- For a vegetarian option, replace sausage with plant-based sausage or sautéed mushrooms.
- Butternut squash can be swapped with acorn squash or sweet potatoes if needed.
- Use gluten-free pasta if desired.
- Fresh spinach can be replaced with kale or Swiss chard for a different texture.
Step-by-Step Instructions
- Roast the Butternut Squash
Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out evenly and roast for about 25 minutes, turning halfway through until the squash is tender and lightly caramelized on the edges. Roasting brings out a natural sweetness that makes this dish so comforting. - Cook the Pasta
While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. This starchy water will help create a silky sauce when combined with the other ingredients. - Cook the Sausage
In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary. Add the minced garlic and cook for another minute until fragrant. This step builds the savory backbone of the dish. - Add the Spinach and Squash
Add the fresh spinach to the skillet with the sausage and cook until just wilted, about 2 minutes. Then gently fold in the roasted butternut squash cubes, stirring to combine everything. The spinach adds a pop of color and freshness, while the squash adds creaminess and sweetness. - Combine Pasta and Sauce
Add the cooked pasta directly to the skillet with the sausage, spinach, and squash. Pour in the reserved pasta water a little at a time, stirring gently, until everything is nicely coated and the sauce reaches your preferred consistency. Stir in the grated Parmesan cheese, which melts into the pasta water for a creamy finish. - Finish and Serve
Taste and adjust seasoning with salt, pepper, and red pepper flakes if using. Garnish with fresh herbs and extra Parmesan if you like. Serve immediately for the best texture and flavor.
Nutrition Facts (per serving)
- Calories: 520
- Protein: 26g
- Carbohydrates: 48g
- Fiber: 6g
- Fat: 18g
- Sodium: 720mg
- Vitamin A: 120% DV
- Vitamin C: 15% DV
- Calcium: 20% DV
- Iron: 15% DV
Tips for Success
- Peel the squash carefully: Butternut squash skin is tough, so use a sharp vegetable peeler or knife. Taking your time here makes cubing easier and safer.
- Don’t skip roasting: Roasting the squash caramelizes its sugars and adds a depth of flavor you won’t get from boiling or steaming.
- Reserve pasta water: This simple trick helps bind the sauce ingredients together and keeps the dish silky rather than dry.
- Use fresh spinach: It wilts quickly and adds a vibrant pop of color and nutrients. If you only have frozen spinach, thaw and squeeze out excess moisture before adding.
Common Questions
Can I use ground turkey or chicken instead of sausage?
Yes, ground turkey or chicken works well if you prefer a leaner protein. You might want to add extra seasoning like fennel or Italian herbs to boost the flavor.
Is this recipe gluten-free?
It can be! Just swap the pasta for a gluten-free variety, and check that your sausage is gluten-free as well.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The squash may soften over time, so reheat gently on the stove or in the microwave with a splash of water to keep it creamy.
Can I make this ahead of time?
Absolutely. Roast the squash and cook the sausage in advance. When ready to eat, warm everything up and toss with freshly cooked pasta for the best texture.
Variations and Substitutions
For a vegetarian twist, swap the sausage for sautéed mushrooms or a plant-based sausage alternative. If you like a bit of spice, try adding some chopped jalapeño or swapping red pepper flakes for cayenne powder. You can also swap butternut squash for sweet potatoes or acorn squash depending on what you have on hand. For extra creaminess, stir in a splash of cream or a dollop of ricotta cheese just before serving.
Serving and Pairing Suggestions
This pasta is perfect on its own but pairs beautifully with a crisp green salad dressed in lemon vinaigrette for a fresh contrast. Garlic bread or a crusty baguette is great for soaking up any extra sauce. For drinks, a light white wine like Pinot Grigio or a sparkling water with a slice of lemon complements the rich flavors without overpowering them.
Roasted Butternut Squash Pasta with Sausage & Spinach
Ingredients
- 1 medium butternut squash about 2 pounds, peeled and cubed
- 1 tablespoon olive oil plus more for drizzling
- Salt and pepper to taste
- 12 ounces Italian sausage mild or spicy, casing removed
- 3 cloves garlic minced
- 4 cups fresh spinach
- 12 ounces pasta penne, rigatoni, or your favorite shape
- ½ cup grated Parmesan cheese plus more for serving
- ½ cup pasta cooking water reserved
- ¼ teaspoon crushed red pepper flakes optional for heat
- Fresh basil or parsley for garnish optional
Instructions
- Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out evenly and roast for about 25 minutes, turning halfway through until the squash is tender and lightly caramelized on the edges. Roasting brings out a natural sweetness that makes this dish so comforting.
- While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. This starchy water will help create a silky sauce when combined with the other ingredients.
- In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary. Add the minced garlic and cook for another minute until fragrant. This step builds the savory backbone of the dish.
- Add the fresh spinach to the skillet with the sausage and cook until just wilted, about 2 minutes. Then gently fold in the roasted butternut squash cubes, stirring to combine everything. The spinach adds a pop of color and freshness, while the squash adds creaminess and sweetness.
- Add the cooked pasta directly to the skillet with the sausage, spinach, and squash. Pour in the reserved pasta water a little at a time, stirring gently, until everything is nicely coated and the sauce reaches your preferred consistency. Stir in the grated Parmesan cheese, which melts into the pasta water for a creamy finish.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes if using. Garnish with fresh herbs and extra Parmesan if you like. Serve immediately for the best texture and flavor.
Notes
- Peel the squash carefully: Butternut squash skin is tough, so use a sharp vegetable peeler or knife. Taking your time here makes cubing easier and safer.
- Don’t skip roasting: Roasting the squash caramelizes its sugars and adds a depth of flavor you won’t get from boiling or steaming.
- Reserve pasta water: This simple trick helps bind the sauce ingredients together and keeps the dish silky rather than dry.
- Use fresh spinach: It wilts quickly and adds a vibrant pop of color and nutrients. If you only have frozen spinach, thaw and squeeze out excess moisture before adding.
I hope you give this Roasted Butternut Squash Pasta with Sausage and Spinach a try soon.
It’s one of those recipes that feels special yet is so easy to make, perfect for chilly evenings or when you want a meal that’s both comforting and nourishing.
Thanks for sharing your kitchen time with me.
Happy cooking, and enjoy every bite!
