Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach tastes rich and cozy, with sweet roasted squash, savory sausage, and a velvety sauce that clings to every noodle. It works perfectly for busy weeknights or casual dinner guests, and you can get it on the table in about 40 minutes. I first made a version of this on a chilly Tuesday when I needed comfort food and an excuse to avoid folding laundry.

Why Choose This Creamy Butternut Squash Pasta with Sausage and Spinach

This pasta gives you comfort food vibes with a sneaky veggie boost from the butternut squash and spinach. The sauce tastes creamy and luxurious, yet it uses more squash than heavy cream, so it feels cozy without a food coma.

The sausage adds big flavor with almost no extra effort, and the spinach brings color and freshness. You cook everything in one large skillet plus a pot for the pasta, so cleanup stays manageable.

“This Creamy Butternut Squash Pasta with Sausage and Spinach tastes like fancy restaurant comfort food that secretly packs in veggies and comes together on a weeknight. ★★★★★”

Ingredients You’ll Need

Pasta

• 12 ounces short pasta
  • I like rigatoni, penne, or fusilli because the sauce hugs all the ridges.
  • Use gluten free pasta if needed and cook it slightly al dente so it holds up.

Butternut squash sauce base

• 3 cups peeled, cubed butternut squash
  • Fresh tastes best, but frozen cubed squash works great and saves time.
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup low sodium chicken broth or vegetable broth
  • Use a good quality boxed broth; I like Pacific or Kettle & Fire.
• 1/2 cup heavy cream
  • Swap with half and half for a lighter version, or use full fat coconut milk for dairy free.
• 1/3 cup grated Parmesan cheese, plus extra for serving
  • Use real Parmigiano Reggiano or a good domestic parmesan, not the green can.
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Sausage and spinach

• 12 ounces Italian sausage, casings removed
  • Use turkey or chicken sausage if you prefer something lighter.
  • Choose mild or hot depending on your spice comfort level.
• 3 cups fresh baby spinach, loosely packed
  • You can use chopped kale instead; cook it a few extra minutes until tender.
• 1 tablespoon olive oil (if your sausage looks very lean)

Optional flavor boosters

• 1 tablespoon butter for extra richness
• Red pepper flakes to taste
• Zest of 1 lemon for brightness
• Fresh sage or thyme, chopped, for garnish

Equipment

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Colander
• Sharp chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Blender or immersion blender
  • I prefer an immersion blender for easy cleanup right in the skillet.

Tips & Tricks

• Salt the pasta water generously so the noodles taste seasoned from the inside.
• Cook the pasta slightly al dente, since it finishes in the sauce and absorbs more liquid.
• Brown the sausage well; those browned bits on the bottom of the pan add huge flavor to the sauce.
• Use frozen cubed butternut squash when you feel short on time; it softens quickly and still tastes great.
• Reserve at least 1 cup of starchy pasta water before draining; it helps thin and silk up the sauce.
• Blend the squash until completely smooth for the creamiest texture; a few extra seconds of blending makes a big difference.
• Taste and adjust salt and acid at the end; a squeeze of lemon or extra Parmesan can wake up the whole dish.
• Stir the spinach in at the very end so it stays bright and just barely wilted.
• Keep the heat low after you add the cream so the sauce stays smooth and does not break.
• Reheat leftovers with a splash of broth or milk to bring the sauce back to life.

How to Make Creamy Butternut Squash Pasta with Sausage and Spinach

Step 1: Cook the pasta

1. Bring a large pot of water to a boil and salt it generously.
2. Add the pasta and cook until just al dente, usually 1 to 2 minutes less than the package suggests.
3. Scoop out 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Brown the sausage

1. While the pasta cooks, heat a large deep skillet over medium heat.
2. Add the sausage and break it into small crumbles with a spoon.
3. Cook until browned and cooked through, about 6 to 8 minutes, then transfer the sausage to a bowl and leave the flavorful bits in the pan.

Step 3: Sauté the aromatics and squash

1. In the same skillet, add olive oil if the pan looks dry.
2. Add the diced onion and cook until it turns soft and lightly golden, about 4 to 5 minutes.
3. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the cubed butternut squash, smoked paprika, nutmeg, salt, and pepper, and stir to coat everything in the oil and spices.

Step 4: Simmer the squash

1. Pour in the broth and scrape up any browned bits from the bottom of the pan.
2. Bring the mixture to a gentle simmer.
3. Cover and cook until the squash turns very tender, about 10 to 15 minutes, stirring once or twice.
4. Check a cube with a fork; it should mash easily.

Step 5: Blend the sauce

1. Turn off the heat and let the mixture cool slightly.
2. Use an immersion blender directly in the skillet and blend until completely smooth and velvety.
3. If you use a regular blender, transfer the mixture carefully in batches, blend until smooth, then pour it back into the skillet.
4. Stir in the heavy cream, Parmesan, and butter if you use it, then taste and adjust salt and pepper.

Step 6: Bring everything together

1. Turn the heat to low under the skillet with the sauce.
2. Add the cooked sausage back into the pan and stir to coat it in the butternut squash sauce.
3. Add the cooked pasta and toss until every piece looks coated, using splashes of reserved pasta water to loosen the sauce as needed.
4. Stir in the spinach and cook just until it wilts, about 1 to 2 minutes.

Step 7: Finish and serve

1. Turn off the heat and taste again, adding red pepper flakes, extra Parmesan, or lemon zest if you like.
2. Serve the creamy butternut squash pasta hot, with more Parmesan on top.
3. Garnish with chopped fresh sage or thyme for a cozy, herby finish.
4. Scoop generous portions into warm bowls and enjoy that creamy, sausage studded goodness.

What to Serve with it?

This Creamy Butternut Squash Pasta with Sausage and Spinach already feels like a full meal, but a simple side rounds it out nicely. I like a crisp green salad with a tangy vinaigrette to cut through the richness of the sauce. Garlic bread or warm crusty baguette tastes great and helps scoop up every last bit of the creamy squash sauce. A sparkling water with citrus, iced tea, or a light fruit spritzer pairs nicely and keeps the meal family friendly.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Reheat gently on the stove over low heat with a splash of broth or milk, stirring until the sauce loosens and turns creamy again.
• You can freeze portions in freezer safe containers for up to 2 months, though the pasta softens slightly after thawing.
• Thaw frozen pasta overnight in the fridge, then reheat on the stove with a bit of extra liquid and fresh spinach if you want brighter greens.

Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach is a cozy, veggie-packed dinner with sweet roasted squash, savory sausage, and a velvety sauce that clings to every noodle.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 12 ounces short pasta such as rigatoni, penne, or fusilli

• 3 cups peeled, cubed butternut squash
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup low sodium chicken broth or vegetable broth
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

• 12 ounces Italian sausage, casings removed
• 3 cups fresh baby spinach, loosely packed
• 1 tablespoon olive oil, if needed

• 1 tablespoon butter
• Red pepper flakes, to taste
• 1 zest of lemon
• Fresh sage or thyme, chopped, for garnish

Method

 

1. Bring a large pot of water to a boil and salt it generously.
2. Add the pasta and cook until just al dente, 1 to 2 minutes less than the package suggests.
3. Scoop out 1 cup of pasta water, then drain the pasta and set aside.

1. While the pasta cooks, heat a large deep skillet over medium heat.
2. Add the sausage, breaking it into small crumbles with a spoon.
3. Cook until browned and cooked through, 6 to 8 minutes, then transfer the sausage to a bowl, leaving the browned bits in the pan.

1. In the same skillet, add olive oil if the pan looks dry.
2. Add the diced onion and cook until soft and lightly golden, about 4 to 5 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the cubed butternut squash, smoked paprika, nutmeg, salt, and pepper, and stir to coat in the oil and spices.

1. Pour in the broth and scrape up any browned bits from the bottom of the pan.
2. Bring to a gentle simmer, cover, and cook until the squash is very tender, 10 to 15 minutes, stirring once or twice.
3. Check a cube with a fork; it should mash easily.

1. Turn off the heat and let the mixture cool slightly.
2. Use an immersion blender directly in the skillet to blend until completely smooth and velvety, or carefully blend in batches in a regular blender and return to the skillet.
3. Stir in the heavy cream, Parmesan, and butter if using, then taste and adjust salt and pepper.

1. Turn the heat to low under the skillet with the sauce.
2. Add the cooked sausage back to the pan and stir to coat it in the butternut squash sauce.
3. Add the cooked pasta and toss until every piece is coated, using splashes of reserved pasta water to loosen the sauce as needed.
4. Stir in the spinach and cook just until it wilts, about 1 to 2 minutes.

1. Turn off the heat and taste again, adding red pepper flakes, extra Parmesan, or lemon zest if desired.
2. Serve hot, topped with more Parmesan and garnished with chopped fresh sage or thyme.

Notes

Nutrition Information
Approximate per serving (4 servings): 640 calories; fat 33 g; saturated fat 13 g; carbohydrates 60 g; fiber 5 g; sugars 6 g; protein 26 g; sodium 980 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.