How do you make the sauce for creamy butternut squash pasta?

The creamy sauce is typically made by roasting or simmering butternut squash until tender, then blending it with ingredients like vegetable or chicken broth, a touch of cream (heavy cream, half-and-half, or coconut milk), and seasonings such as sage, nutmeg, garlic, and Parmesan cheese.

Can I prepare butternut squash pasta ahead of time?

While you can prepare components like the roasted butternut squash puree and cooked sausage ahead, it's best to assemble and combine the pasta with the sauce just before serving. This prevents the pasta from absorbing too much sauce and becoming mushy.

What type of sausage is best for butternut squash pasta?

Sweet or mild Italian sausage (pork or chicken) is a popular choice, as its fennel and herb notes complement the squash beautifully. Chorizo can add a smoky, spicy kick, while a mild bratwurst could offer a different savory profile.

How do you prevent spinach from becoming soggy in pasta?

To avoid soggy spinach, add it to the pasta dish at the very end of cooking, after the sauce has been combined with the pasta. The residual heat will wilt the spinach perfectly, preserving its texture and vibrant color without releasing excess water.

Can I use frozen butternut squash in this pasta dish?

Yes, frozen butternut squash works well! You can roast it directly from frozen or thaw it first. If using frozen puree, simply warm it through with the other sauce ingredients. Ensure any excess water from thawing is drained if roasting.

How do you store and reheat creamy butternut squash pasta?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat or in the microwave, adding a splash of broth or milk to restore creaminess if the sauce has thickened.

Creamy Butternut Squash Pasta with Sausage and Spinach: Your New Favorite Fall Dinner 2025

Name: Creamy Butternut Squash Pasta with Sausage and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound Italian sausage, casings removed (mild or hot, based on your preference); 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 3 cups cubed butternut squash (about 1 small squash, or use pre-cubed for a shortcut); 2 cups low-sodium chicken broth; 1 cup heavy cream or half-and-half for a lighter option; 1 teaspoon dried sage; ½ teaspoon freshly grated nutmeg; ½ teaspoon red pepper flakes (optional, for a little heat); 8 ounces short pasta like penne, rigatoni, or fusilli; 4 cups fresh spinach; ½ cup grated Parmesan cheese, plus more for serving; Salt and freshly ground black pepper, to taste

Creamy Butternut Squash Pasta with Sausage and Spinach

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy butternut squash pasta with sausage and spinach is the ultimate one-pot wonder that comes together in just 30 minutes. Sweet squash creates a velvety sauce, savory sausage adds depth, and fresh spinach provides vibrant nutrition in this complete, comforting fall meal.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 pound Italian sausage, casings removed (mild or hot, based on your preference)
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
3 cups cubed butternut squash (about 1 small squash, or use pre-cubed for a shortcut)
2 cups low-sodium chicken broth
1 cup heavy cream or half-and-half for a lighter option
1 teaspoon dried sage
½ teaspoon freshly grated nutmeg
½ teaspoon red pepper flakes (optional, for a little heat)
8 ounces short pasta like penne, rigatoni, or fusilli
4 cups fresh spinach
½ cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Brown the Sausage: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until it’s nicely browned and cooked through, about 5-7 minutes. Use a slotted spoon to remove the sausage from the skillet, leaving about a tablespoon of drippings behind.
Sauté the Aromatics: Add the diced onion to the skillet and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for just 30 more seconds until fragrant. Be careful not to burn the garlic!
Cook the Squash and Pasta: Add the cubed butternut squash, dried sage, nutmeg, and red pepper flakes to the skillet. Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, then stir in the uncooked pasta. The liquid should just about cover the pasta and squash.
Simmer to Perfection: Reduce the heat to medium-low, cover the skillet, and let it simmer for 12-15 minutes. Stir occasionally to prevent sticking. The pasta should become al dente, and the butternut squash should be tender enough to mash easily with a fork.
Create the Creamy Sauce: Once the pasta and squash are cooked, use the back of your spoon or a potato masher to gently mash about half of the squash cubes right in the pan. This is the secret to the luxuriously thick, creamy sauce without any flour or roux!
Finish the Dish: Return the cooked sausage to the skillet. Add the fresh spinach in handfuls, stirring until it wilts into the warm pasta, which will only take a minute or two. Turn off the heat and stir in the grated Parmesan cheese until it melts into the sauce. Season generously with salt and black pepper to your liking.

Notes

Smart Substitutions: Sausage: Use ground chicken, turkey, or plant-based sausage. Cream: For dairy-free, use full-fat coconut milk. Pasta: Any short pasta works; use gluten-free for GF option. Spinach: Kale or Swiss chard work well. Storage: Refrigerate in airtight container for up to 4 days. Freeze for up to 3 months. Reheat with splash of broth or cream to loosen sauce.

Nutrition

Serving Size: 1 serving
Calories: 575
Sugar: 8g
Sodium: 850mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 25g
Cholesterol: 85mg

Find it online: https://harmonymeal.com/creamy-butternut-squash-pasta-with-sausage-and-spinach-2/