Creamy Roasted Butternut Squash Pasta with Sausage and Spinach Recipe
A luscious and hearty Creamy Roasted Butternut Squash Pasta featuring savory sausage and fresh spinach, tossed in a rich Parmesan cream sauce. Perfectly roasted butternut squash adds a natural sweetness and vibrant texture to this comforting pasta dish, making it a delightful meal for fall or anytime you crave a decadent yet wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sausage
- 1 tablespoon olive oil
- 1/2 lb sausage, crumbled, without casings
Creamy Spinach Sauce
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 6 oz spinach
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, shredded
- 1/4 teaspoon salt (adjust based on sausage saltiness)
Pasta
- 8 oz farfalle (bow tie pasta)
Instructions
- Roast Butternut Squash: Preheat the oven to 400°F. In a large bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a parchment paper-lined baking sheet without overcrowding. Roast for 30 minutes until tender and lightly caramelized. Remove from the oven.
- Cook Sausage: While the squash roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the crumbled sausage and cook, stirring regularly, for about 10 minutes until fully cooked and browned. Remove from heat and set aside.
- Make Creamy Sauce: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and spinach, cooking and stirring occasionally for 5 to 7 minutes until the spinach starts to wilt. Pour in the heavy cream and bring to a brief boil, then reduce to a gentle simmer. Stir in the shredded Parmesan cheese until melted and incorporated. Season with about 1/4 teaspoon salt, adjusting according to the sausage’s saltiness. Remove from heat once the sauce is creamy and smooth.
- Cook Pasta: Meanwhile, cook the farfalle pasta in boiling salted water according to package instructions, typically 7 to 11 minutes for al dente texture. Drain well.
- Assemble the Dish: To the skillet with the creamy spinach sauce, add the cooked pasta and sausage. Stir to combine well. Season with additional salt and pepper if desired. Finally, top the pasta with the roasted butternut squash, either stirring it in gently or leaving it as a decorative topping. Serve warm.
Notes
- Adjust salt cautiously as the sausage may contain enough seasoning.
- Ensure butternut squash pieces are in a single layer when roasting for even caramelization.
- Use freshly grated Parmesan for best melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
