Creamy Butternut Squash Pasta with Sausage and Spinach is the kind of dish that combines comfort and nourishment in every delightful bite. This recipe offers a step-by-step approach to creating a luscious pasta dish, where the sweet earthiness of roasted butternut squash meets the savory richness of Italian sausage.
The vibrant green spinach not only adds color but also vitamins, making this dish perfect for family dinners, casual gatherings, or when you simply crave something indulgent yet wholesome. You’ll find it’s a feast for your stomach and your senses.
This dish shines due to its creamy texture and balanced flavors, making it a staple recipe worth mastering. The ease of preparation, paired with minimal ingredients, ensures that it’s not just simple but also can easily become a frequently requested meal. Once you have a taste, you’ll never want to look at pasta the same way again.
Why You’ll Love This Recipe
Creamy Butternut Squash Pasta with Sausage and Spinach is not only a quick fix but also incredibly family-friendly. The simplicity of the ingredients means you can whip it up without the daunting task of a seven-course meal. It’s the perfect choice for busy evenings when your time is limited, but you still want to serve something that feels special. The combination of flavors and textures here makes it a winner on any dinner table!
When it comes to the health aspects, this dish is packed with nutrients thanks to the butternut squash and spinach. It’s a wonderful way to introduce more veggies into your diet without compromising on taste. Plus, the creaminess adds a level of indulgence that transforms every meal into a luxurious experience.
Ingredients for Creamy Butternut Squash Pasta with Sausage and Spinach
To create this delightful dish, here’s what you’ll need:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (such as penne or rigatoni)
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 cups fresh spinach, coarsely chopped
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese, plus more for serving
- A pinch of red pepper flakes (optional)
Step-by-Step Directions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, filling your kitchen with a warm, inviting aroma.
- Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Once finished, drain the pasta but reserve one cup of the pasta water for later use.
- Brown the Sausage: In a large skillet over medium heat, cook the Italian sausage. Stir occasionally until browned and cooked through. Remove from the skillet and set aside, leaving the delicious drippings in the pan.
- Sauté Garlic: With the same skillet, add the minced garlic and sauté for about one minute, or until fragrant. Be careful not to let the garlic burn!
- Puree the Mixture: Add the roasted butternut squash and chicken broth to the skillet with the garlic and use an immersion blender to puree the mixture until it’s completely smooth. The texture should be creamy and velvety.
- Add Cream and Spinach: Incorporate the heavy cream, chopped spinach, ground sage, and dried thyme into the pureed mixture. Allow it to simmer, stirring occasionally until the spinach wilts and the entire sauce is warmed through.
- Combine Ingredients: Add the cooked sausage and pasta to the skillet, mixing thoroughly until everything is well-coasted with the creamy sauce. If necessary, adjust the consistency by adding reserved pasta water a little at a time.
- Finish with Cheese: Stir in the grated Parmesan cheese and adjust seasonings as needed. Serve the dish hot, garnished with additional Parmesan cheese for that extra touch of indulgence.
Tips & Tricks
Here are some chef secrets and cooking hacks to elevate your dish:
- Roasting Time: Adjust the roasting time for your butternut squash based on size; smaller cubes will cook faster.
- Cheese Variations: Feel free to mix different cheeses like feta or goat cheese if you’re looking for a change.
- Herb Swap: Substitute fresh herbs for dried when possible for a brighter flavor.
- Add Protein: For extra protein, consider adding cannellini beans or chickpeas when sautéing the garlic.
- Customize Spice Level: Adjust the amount of red pepper flakes to suit your desired spice level.
Serving Suggestions & Pairings
Elevate your dining experience by serving Creamy Butternut Squash Pasta with Sausage and Spinach alongside a crisp green salad or garlic bread. A fresh side of sautéed vegetables, like asparagus or Brussels sprouts, can also complement this dish beautifully. For a drink pairing, opt for a light white wine, like Chardonnay or a sparkling water infused with lemon for a refreshing non-alcoholic option.
Nutritional Information
Creamy Butternut Squash Pasta with Sausage and Spinach offers approximately 520 calories per serving, with a rich nutritional breakdown. It’s an indulgent choice, so consider treating this as an occasional indulgence rather than a staple for every weeknight. The dish is a great source of healthy fats, vitamins, and protein, allowing you to enjoy its creamy goodness without guilt.
Storing Tips & Variations for Creamy Butternut Squash Pasta with Sausage and Spinach
Should you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of chicken broth or water to maintain its creamy texture. If you want to freeze it, allow to cool completely, then place in a freezer-safe container for up to three months. For healthier variations, consider swapping heavy cream for Greek yogurt or using whole grain pasta for added fiber.
Conclusion for Creamy Butternut Squash Pasta with Sausage and Spinach
Don’t let this Creamy Butternut Squash Pasta with Sausage and Spinach pass you by! This dish promises an explosion of flavor, warmth, and satisfaction that is perfect for any occasion. Try it today, and bring a touch of comforting luxury to your table that will leave your family and friends asking for seconds!
FAQs
1. Can I use a different type of pasta?
Absolutely! Feel free to use whatever pasta shape you prefer or have on hand, such as spaghetti or fusilli.
2. Is there a vegan alternative for this recipe?
For a vegan version, replace the sausage with plant-based sausage and use a cashew cream instead of heavy cream, along with nutritional yeast for a cheesy flavor.
3. How can I make the dish spicier?
Add a pinch of cayenne pepper along with the red pepper flakes, or use a spicy sausage for an extra kick.
4. Can I make this recipe ahead of time?
Yes! You can roast the butternut squash and cook the sausage in advance. Assemble and cook the dish just before serving for the best freshness.
5. What can I substitute for heavy cream?
You can use coconut milk or a blend of Greek yogurt with a little bit of water for a lighter option!
Creamy Butternut Squash Pasta with Sausage and Spinach
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A comforting and nourishing pasta dish combining roasted butternut squash, Italian sausage, and fresh spinach in a creamy sauce.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (such as penne or rigatoni)
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 cups fresh spinach, coarsely chopped
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese, plus more for serving
- A pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread out on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- While the squash roasts, bring a large pot of salted water to a boil, and cook pasta according to package instructions until al dente. Reserve one cup of pasta water before draining.
- In a large skillet over medium heat, cook the Italian sausage until browned. Remove from skillet and set aside, leaving drippings in the pan.
- Add minced garlic to the skillet and sauté for about one minute until fragrant, being careful not to burn it.
- Add roasted butternut squash and chicken broth to the skillet, and use an immersion blender to puree the mixture until smooth.
- Incorporate heavy cream, chopped spinach, ground sage, and dried thyme into the pureed mixture. Allow to simmer until the spinach wilts and sauce is warmed through.
- Add the cooked sausage and pasta to the skillet and mix thoroughly. Adjust the consistency with reserved pasta water as needed.
- Stir in grated Parmesan cheese and adjust seasonings. Serve warm, garnished with additional Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of chicken broth or water to maintain its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 45mg
