Name: Creamy Butternut Squash Pasta with Sausage and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 ounces short pasta (such as rigatoni, penne, or fusilli); 1 pound Italian chicken or turkey sausage, casings removed; 3 cups peeled and cubed butternut squash; 3 cups fresh baby spinach, loosely packed; 2 tablespoons olive oil; 1 tablespoon butter; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried thyme or Italian seasoning; 1/4 teaspoon ground nutmeg; 2 cups low sodium chicken broth or vegetable broth; 1/2 cup heavy cream; 1/2 cup reserved pasta cooking water (as needed); 3/4 cup freshly grated parmesan cheese, plus extra for serving; 1 tablespoon fresh lemon juice; fresh basil or parsley, chopped, for garnish; extra crushed red pepper flakes, for serving

Creamy Butternut Squash Pasta with Sausage and Spinach tastes rich, cozy, and a little bit fancy, while still landing on the table in about 45 minutes. It works perfectly for busy weeknights, date nights at home, or a Sunday meal when you want comfort without a ton of dishes. I tested this on my own family of picky eaters, and they scraped the pot clean.

Why Creamy Butternut Squash Pasta with Sausage and Spinach Is Worth It

This pasta hits all the comfort notes: creamy sauce, savory sausage, tender pasta, and just enough spinach to feel like you made a responsible life choice. The butternut squash sauce tastes slightly sweet and nutty, which balances the salty sausage and parmesan.

You cook everything in layers, so the flavors build up in the same pot. Cleanup stays simple, and the recipe uses a lot of pantry staples like pasta, broth, and cream.

My whole family devoured this Creamy Butternut Squash Pasta with Sausage and Spinach and asked for seconds, which never happens on a weeknight ★★★★★

Ingredients You Need

Pasta and main ingredients

12 ounces short pasta
- I like rigatoni, penne, or fusilli because the sauce clings to the ridges.
- Use whole wheat pasta for extra fiber or chickpea pasta for more protein.
1 pound Italian chicken or turkey sausage, casings removed
- Use mild for kids or spicy if you like heat.
- Use a good quality brand since sausage carries a lot of flavor.
3 cups peeled and cubed butternut squash
- Fresh squash tastes best, but pre-cut squash from the store saves time.
- Frozen butternut squash works too; do not thaw, just add a few extra minutes of simmer time.
3 cups fresh baby spinach, loosely packed
- Frozen chopped spinach works in a pinch; squeeze it very dry before adding.

Flavor base

2 tablespoons olive oil
1 tablespoon butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
- Optional, but it balances the sweetness of the squash.
½ teaspoon dried thyme or Italian seasoning
¼ teaspoon ground nutmeg
- Nutmeg pairs beautifully with creamy squash sauces.

Liquids and creamy sauce

2 cups low sodium chicken broth or vegetable broth
- Use boxed broth from a brand you like; it matters here.
½ cup heavy cream
- Swap with half and half for a lighter sauce, or use full fat coconut milk for dairy free.
½ cup reserved pasta cooking water
- This starchy water helps the sauce cling to the pasta.

Cheese and finishing touches

¾ cup freshly grated parmesan cheese, plus extra for serving
- Freshly grated melts smoother than pre-shredded.
1 tablespoon fresh lemon juice
- Brightens the sauce and keeps it from tasting too heavy.
Fresh basil or parsley, chopped, for garnish
Extra crushed red pepper flakes, for serving

Equipment list

Large pot for boiling pasta
Large deep skillet or Dutch oven
Sharp chef’s knife and sturdy cutting board
Measuring cups and spoons
Wooden spoon or spatula
Potato masher, immersion blender, or regular blender
- Any of these tools will help you puree the butternut squash sauce.

Quick Tips & substitutions

Salt the pasta water generously so the pasta tastes seasoned, not bland.
Cook the pasta just to al dente, since it finishes in the sauce.
Use pre-cut or frozen butternut squash to cut prep time in half.
Swap chicken or turkey sausage with plant based sausage for a vegetarian version.
Replace heavy cream with half and half or evaporated milk for a lighter sauce.
Use coconut milk and vegan parmesan style cheese for a dairy free option.
Stir in kale instead of spinach if you want a sturdier green; slice it thin so it softens quickly.
Add extra broth if the sauce looks too thick; add more parmesan if it looks too thin.
Taste and adjust salt and lemon juice at the end; those two details make the flavors pop.
Save a cup of pasta water before draining; that starchy liquid fixes a tight or clumpy sauce.

How to Make Creamy Butternut Squash Pasta with Sausage and Spinach

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package time minus about 1 minute. Scoop out at least 1 cup of pasta water, then drain the pasta and set it aside.

Drizzle a tiny bit of olive oil over the drained pasta and toss so it does not stick. Keep it nearby while you build the sauce.

Step 2: Brown the sausage

Heat a large deep skillet or Dutch oven over medium high heat. Add 1 tablespoon olive oil and the sausage. Break the sausage into small crumbles with a wooden spoon and cook until browned and cooked through, about 6 to 8 minutes.

Scoop the sausage into a bowl and leave the flavorful browned bits in the pan. Those browned bits give the sauce a deeper flavor.

Step 3: Sauté the aromatics and squash

Lower the heat to medium. Add the remaining 1 tablespoon olive oil and the butter to the same pan. Once the butter melts, add the diced onion and a pinch of salt.

Cook the onion until it turns soft and translucent, about 4 to 5 minutes, and stir often. Add the garlic, black pepper, crushed red pepper flakes, thyme or Italian seasoning, and nutmeg. Stir and cook about 30 seconds, until the garlic smells fragrant.

Add the butternut squash cubes and toss to coat them in the onion and spice mixture. Season with another pinch of salt so the squash starts to taste good from the inside out.

Step 4: Simmer the squash

Pour in the broth and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then lower the heat so it simmers steadily. Cover the pan and cook about 12 to 15 minutes, until the squash turns very tender.

Check a piece of squash with a fork; it should mash easily. If it still feels firm, simmer a few more minutes and keep the lid on.

Step 5: Blend the sauce

Turn off the heat. Use an immersion blender directly in the pan and blend until the squash mixture turns silky and smooth. If you do not own an immersion blender, transfer the mixture carefully to a blender in batches and blend until smooth, then pour it back into the pan.

Turn the heat back to low. Stir in the heavy cream and half of the parmesan cheese. Taste and add salt if needed; the sauce should taste slightly salty at this stage since it will coat the pasta.

Step 6: Add sausage, spinach, and pasta

Add the cooked sausage back into the pan and stir it into the creamy butternut squash sauce. Add the spinach and stir until it wilts, about 1 to 2 minutes. If you use frozen spinach, add it and cook until it warms through.

Add the cooked pasta to the pan. Toss everything together so the pasta coats evenly with the sauce. If the sauce looks too thick, splash in some reserved pasta water, a few tablespoons at a time, until it looks glossy and creamy.

Step 7: Finish and serve

Turn off the heat. Stir in the remaining parmesan cheese and the lemon juice. Toss again until the cheese melts and the sauce looks silky.

Taste one more time and adjust salt, pepper, or lemon juice. Serve the Creamy Butternut Squash Pasta with Sausage and Spinach hot, topped with extra parmesan, herbs, and a pinch of crushed red pepper if you like heat.

Recipe Variations

Gluten free: Use your favorite gluten free pasta and check that your sausage and broth carry gluten free labels.
Vegan: Use plant based sausage, vegetable broth, coconut milk instead of cream, and a dairy free parmesan style cheese.
Low carb: Swap pasta with cooked spaghetti squash strands or zucchini noodles and use a lighter splash of cream.
Extra protein: Add cooked chicken breast or turkey meatballs along with the sausage.
Extra veggies: Stir in peas, roasted broccoli florets, or sautéed mushrooms with the spinach.
Extra creamy: Add an extra splash of cream and more parmesan at the end.
Spicy version: Use hot Italian sausage and increase crushed red pepper flakes to taste.

Ways to Serve

Serve with a simple green salad with lemony vinaigrette.
Add garlic bread or warm crusty bread for dipping into the sauce.
Pair with roasted vegetables like carrots, Brussels sprouts, or green beans.
Top each bowl with extra spinach or fresh arugula for more greens.
Pack leftovers in a thermos for a cozy work or school lunch.

Storage Success

Store leftover Creamy Butternut Squash Pasta with Sausage and Spinach in an airtight container in the fridge for up to 3 days. Add a small splash of broth, milk, or water before reheating so the sauce loosens and turns creamy again. Reheat gently on the stove over low heat or in the microwave in short intervals, and stir often so it heats evenly. Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating.