This creamy butternut squash pasta is a cozy dish you’ll love! It mixes sweet squash with tasty sausage and fresh spinach for a colorful meal everyone can enjoy.
Let’s be real, who doesn’t love a one-pot wonder? I appreciate how quickly this comes together. Perfect for busy nights when you want something yummy and filling!
Key Ingredients & Substitutions
Farfalle Pasta: Bow-tie pasta looks great and holds sauce well, but you can swap it for any pasta you have on hand, like penne or rotini. Just keep an eye on cooking times, as different shapes may cook faster or slower.
Butternut Squash: This is the star ingredient! If you can’t find it, feel free to use pumpkin or sweet potato instead. They will also give a nice sweet flavor to the dish.
Italian Sausage: I like using Italian sausage for its rich flavor. If you want a lighter option, turkey sausage works well too. Or, for a vegetarian twist, use mushrooms or a meat substitute.
Fresh Spinach: Spinach adds color and nutrients. You can substitute kale or Swiss chard if you prefer, just chop them up finely and give them a little longer to cook.
Heavy Cream: This ingredient gives a creamy texture, but you can skip it if you want to make it lighter. A splash of vegetable broth or milk works as a substitute.
How Do I Roast Butternut Squash Perfectly?
Roasting the squash brings out its natural sweetness and enhances the dish’s flavor. Here’s how to do it right:
- Start by preheating your oven to 425°F (220°C).
- Cut the butternut squash into even 1/2-inch cubes for consistent cooking.
- Toss with olive oil, salt, and pepper before spreading it out on a baking sheet.
- Roast until tender and slightly caramelized, turning halfway through (about 20-25 minutes).
This simple technique makes a big difference in taste! Keep an eye on it, and you’ll love the crispy edges and soft center.
Easy Butternut Squash Pasta with Sausage and Spinach
Ingredients You’ll Need:
Pasta:
- 12 oz farfalle (bow-tie) pasta
Vegetables:
- 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 3 cups)
- 3 cups fresh spinach, roughly chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Sausage:
- 1 lb Italian sausage (casings removed, mild or spicy as preferred)
For Cooking:
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
For Creaminess:
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional for extra creaminess)
Garnish:
- Fresh parsley or sage for garnish (optional)
Time Needed:
This recipe will take about 40-50 minutes in total, including 25 minutes for roasting the squash, boiling the pasta, and preparing everything in one pan. Perfect for a weeknight dinner that feels special!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 425°F (220°C). Take the diced butternut squash and toss it with 1 tablespoon of olive oil, a bit of salt, and pepper. Spread the squash out in a single layer on a baking sheet. Roast for about 20-25 minutes, tossing halfway through, until the pieces are tender and slightly caramelized. This is where the delicious flavor develops!
2. Cook the Pasta:
While the squash roasts, bring a large pot of salted water to a boil. Add the farfalle pasta and cook it according to the package directions until it’s al dente. Once done, drain the pasta and reserve about 1/2 cup of the cooking water for later.
3. Sauté the Aromatics:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté it until softened, about 3-4 minutes. Then, add in the minced garlic and cook for another 30 seconds until fragrant. You want to smell that garlic goodness!
4. Brown the Sausage:
Now, add the Italian sausage to the skillet. Using a spoon, break it up into smaller pieces as it cooks. Let it brown and cook through for about 6-8 minutes. If you like a little heat, sprinkle in the red pepper flakes at this stage.
5. Mix in the Veggies:
Stir in the roasted butternut squash and the chopped spinach. Cook everything together for 2-3 minutes until the spinach wilts down. This will add a lovely pop of green!
6. Combine and Toss:
Reduce the heat to low and add the cooked pasta into the skillet. Next, stir in the Parmesan cheese and heavy cream if you’re using it. Gently toss everything to combine well, adding a bit of the reserved pasta water at a time until you reach your desired sauce consistency.
7. Final Seasoning:
Give everything a taste and adjust the seasoning with salt and pepper as needed. This step is important to make sure your dish is just right!
8. Serve and Enjoy:
Serve the pasta warm, garnished with fresh parsley or sage if you’d like! Enjoy this delightful meal filled with roasted sweetness, savory sausage, and fresh greens. It’s a beautiful dish for any occasion!
Bon appétit!
FAQ for Easy Butternut Squash Pasta with Sausage and Spinach
Can I Use a Different Type of Pasta?
Absolutely! You can substitute farfalle with any pasta shape you prefer, such as penne, rotini, or even whole wheat pasta. Just adjust the cooking time according to the package directions for your chosen pasta.
What Should I Do If I Can’t Find Butternut Squash?
If butternut squash isn’t available, you can easily replace it with pumpkin or sweet potato. Both options will provide a similar sweetness and texture to the dish, making them great substitutes!
Can I Make This Recipe Vegetarian?
Yes! For a vegetarian version, simply replace the Italian sausage with a plant-based sausage or sautéed mushrooms for additional flavor. You can also add more vegetables like bell peppers or zucchini to bulk it up!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, adding a splash of water or broth if the pasta seems dry.
