Creamy Butternut Squash Pasta With Sausage And Spinach Recipe

I recently discovered a delightful take on butternut squash pasta that truly captivated me. The combination of savory sausage, tender squash, and fresh spinach, all immersed in a luscious cream sauce, creates an intriguing dish that redefines fall dinner. I found it a fascinating way to experience seasonal flavors truly.

I recently discovered this unique twist on pasta that combines fall comfort food with a little bit of spice and a whole lot of flavor. Creamy Butternut Squash Pasta with Sausage and Spinach really surprised me with its perfect mix of savory sausage, lightly roasted butternut squash, and fresh chopped spinach.

I started by cooking a good quality pasta like rigatoni and then slowly simmered 1 medium diced onion and 3 minced garlic cloves in a drizzle of olive oil until they were soft. Adding tender Italian sausage and succulent cubed squash really set the stage before I poured in heavy cream and a splash of chicken broth.

I then tossed in a handful of spinach and a sprinkle of grated Parmesan cheese, letting everything meld together beautifully. It might seem simple, but every bite bursts with flavor and reminds me of those effortless yet memorable fall dinners that we all crave.

Enjoy crafting your own version of this flavorful dish!

Why I Like this Recipe

I love this recipe for a few reasons. First, I really enjoy how the creamy sauce mixes with the butternut squash and sausage. It makes every bite super comforting and perfect for chilly nights. Second, the combo of veggies with the pasta keeps it down-to-earth and healthy, even though it tastes indulgent. Third, I find it fun to cook because the steps are easy to follow and you can mess around with the spices like red pepper flakes and nutmeg. Lastly, every time I make it, the fresh spinach adds a little pop of color that makes the dish look as good as it tastes.

Ingredients

• Butternut Squash: Rich in fiber and vitamins.

  Adds natural sweetness and comfy texture to the dish.

• Italian Sausage: Packed with protein and bold spices, it gives a savary flavor and depth.
• Fresh Spinach: Loaded with iron and antioxidants.

  Brings health benefits and a subtle earthiness.

• Pasta: Carby and filling, it holds the creamy sauce perfectly for satisfying bites.
• Heavy Cream: Contributes rich creaminess and smooth mouthfeel, making every forkful feel extra indulgent.
• Chicken Broth: Enhances flavor subtly and helps blend the sauce.

  Can’t miss this bonus layer.

• Parmesan Cheese: Adds tangy umami and extra depth, tying the pasta together in a really delish cap.
• Onion and Garlic: Infuse the dish with warmth and aroma, boosting the entire flavor experience.

Ingredient Quantities

• 12 oz pasta (like rigatoni or penne)
• 1 medium butternut squash (peeled, seeded, and cubed – about 3 cups cubed squash)
• 1 lb Italian sausage (casings removed if using links)
• 3 cups fresh spinach (roughly chopped if you prefer)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 2 cups heavy cream
• 1 cup chicken broth (or veggie broth if ya want a milder taste)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional pinch of red pepper flakes for some heat
• Optional pinch of ground nutmeg for extra flavor

How to Make this

1. Boil a large pot of salted water then cook your pasta (rigatoni or penne) until it’s just al dente; drain and set aside.

2. Heat the olive oil in a large skillet over medium heat and cook the diced onion for about 3-4 minutes until it softens.

3. Add the minced garlic and cubed butternut squash into the skillet and let them sauté for around 5-6 minutes till the squash starts to get tender.

4. In another pan, crumble the Italian sausage and cook over medium heat until it’s nicely browned and fully cooked.

5. Pour the heavy cream and chicken broth over the squash and onion mix, stir things up and season with salt, pepper, a pinch of red pepper flakes if you like it spicy, and a bit of ground nutmeg.

6. Let the sauce simmer for about 8-10 minutes or until the butternut squash is soft all the way through.

7. Now stir in the fresh spinach until it wilts down, which should take just about 2 minutes.

8. Mix the cooked sausage into the creamy squash sauce.

9. Finally, toss in the drained pasta and sprinkle in the grated Parmesan cheese, stirring well until everything is evenly coated.

10. Give it a taste, adjust your seasonings if needed, and then serve hot. Enjoy your cozy autumn meal!

Equipment Needed

1. A large pot for boiling the pasta
2. A colander to drain the pasta
3. A large skillet to cook the onions, garlic, squash, and simmer the sauce
4. A separate pan to brown the Italian sausage
5. A sharp knife for dicing the onion and cubing the squash
6. A cutting board for prepping the vegetables
7. Measuring cups for the heavy cream and chicken broth
8. Measuring spoons for the salt, pepper, red pepper flakes, and nutmeg
9. A wooden spoon or spatula for stirring
10. A cheese grater for the Parmesan cheese

FAQ

Creamy Butternut Squash Pasta With Sausage And Spinach Recipe Substitutions and Variations

• Pasta: Try using whole wheat pasta or a gluten free version if that’s what you’d prefer
• Butternut Squash: You could use cubed sweet potatoes or even pumpkin instead
• Italian Sausage: Swap it for turkey sausage, chicken sausage, or a plant-based sausage for a twist
• Chicken Broth: Use vegetable broth or just dissolve a bouillon cube in water for a simple alternative

Pro Tips

1. When you’re boiling the pasta, make sure you salt the water really well and keep an eye on it coz it might overcook once it’s added to the sauce later; you want it al dente so it holds up well in the mix.
2. Brown the sausage properly by crumbling it into small pieces and cooking it until it’s nicely browned. If you see too much oil build up, drain some off so that your sauce doesnt end up a bit greasy.
3. While sautéeing the butternut squash, give it a couple of stirs so it cooks evenly and doesn’t burn. A tiny pinch more of nutmeg right before adding spinach can boost the fall flavor even more.
4. Taste your cream sauce as you go along. Adding the red pepper flakes gradually helps you control the heat and ensures that you dont accidentally overwhelm the sweetness of the squash with too much spice.