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- 12 oz pasta (penne or farfalle recommended) - 1 medium butternut squash, peeled and cubed - 1 pound Italian chicken sausage, casings removed - 2 cups fresh spinach - 3 cloves garlic, minced - 1 medium onion, diced - 1/4 teaspoon red pepper flakes (adjust to taste) - 1 teaspoon dried thyme - 1/4 cup grated Parmesan cheese (plus more for serving) - 2 tablespoons olive oil - 1/2 cup vegetable broth - Salt and black pepper to taste Gather these ingredients before starting. The pasta and sausage bring heartiness, while the squash adds sweetness. Fresh spinach gives a burst of color and nutrition. Keep garlic and onion handy; they boost the flavor. The red pepper flakes add a nice kick. Remember to have Parmesan cheese ready for a rich finish. You'll also need olive oil, broth, salt, and pepper for cooking. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step gets the oven ready for roasting. Next, peel and cube the butternut squash into small pieces. This size helps it cook evenly. Place the cubed butternut squash on a baking sheet. Drizzle with one tablespoon of olive oil. Season with salt and black pepper. Toss the squash to coat it well. Roast in the oven for 20 to 25 minutes. Check it halfway through and mix it. You want the squash to be tender and caramelized. While the squash roasts, fill a large pot with salted water. Bring it to a boil. Add 12 ounces of pasta and cook it until al dente. This means it should still have a slight bite. After cooking, drain the pasta but keep half a cup of water. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the Italian chicken sausage, breaking it up with a spoon. Cook for about 5 to 7 minutes until it is browned and cooked through. Now, stir in the diced onion and minced garlic. Cook for 3 to 4 more minutes until the onion becomes soft. Next, add in the roasted butternut squash and fresh spinach. Sprinkle in the red pepper flakes and dried thyme. Pour in the vegetable broth and mix everything well. Let it cook for 2 to 3 minutes until the spinach wilts. Finally, toss in the cooked pasta. Use some reserved pasta water if it looks dry. Stir in the grated Parmesan cheese until it melts and combines. Season with more salt and black pepper to taste. To get the best roast on your squash, cut it into even cubes. This ensures they cook at the same rate. Toss the cubes with olive oil, salt, and pepper. Roast them at 400°F (200°C) for 20-25 minutes. Halfway through, stir them to brown all sides. For extra flavor, try adding a pinch of cinnamon or nutmeg. These spices enhance the natural sweetness of the squash. A drizzle of maple syrup before roasting can also add a nice touch! To avoid mushy pasta, cook it to al dente. This means it should still have a slight bite. Always check the package for timing. When done, drain it but save some pasta water. This starchy water helps bind the sauce later. Reserving pasta water is key. If your dish seems dry, add a bit of this water when mixing everything together. It will help create a creamy texture without extra fat. For sausage, Italian chicken sausage is great, but you have options. You can use turkey sausage or pork sausage if you prefer. For a vegetarian choice, try plant-based sausage or mushrooms for a hearty feel. If you need to avoid meat completely, switch the sausage for lentils or beans. They add protein and flavor. Always adjust the spices to match your choice. This way, your dish stays tasty and satisfying! Pro Tips Choose the Right Pasta: For this dish, penne or farfalle works best as they hold the sauce well and complement the texture of the butternut squash. Perfectly Roasted Squash: Ensure your butternut squash is evenly cut into cubes for uniform roasting, which helps achieve that delicious caramelization. Adjust Heat Level: If you prefer a milder dish, consider reducing or omitting the red pepper flakes. You can always add them back in at the table if desired. Fresh Ingredients Matter: Using fresh spinach and high-quality Parmesan cheese will elevate the flavors and overall dish, making each bite more enjoyable. {{image_2}} You can add many vegetables to this dish. Consider using zucchini, bell peppers, or kale. These add color, flavor, and nutrition. Seasonal vegetables work well too. In fall, add mushrooms or Brussels sprouts. In spring, try asparagus or peas. Mixing in fresh veggies keeps your dish exciting and healthy. To make this dish gluten-free, swap regular pasta for gluten-free pasta. Many brands offer tasty options that cook well. For vegetarian or vegan versions, use plant-based sausage. You can also skip the sausage entirely and add more veggies for heartiness. Replace Parmesan with a vegan cheese or nutritional yeast for a cheesy flavor without dairy. Herbs and spices can elevate your dish. Fresh basil or rosemary adds a delicious twist. You can also try using smoked paprika for a deeper flavor. Adding cheese variations can enhance taste too. Besides Parmesan, consider goat cheese or feta. Each option brings its unique flavor and creaminess, making your dish even more delightful. To keep your butternut squash sausage pasta fresh, store it in an airtight container. This helps lock in flavor and moisture. You can keep leftovers in the fridge for up to three days. After that, the taste and texture may decline. When reheating pasta, use a skillet over medium heat. Add a splash of water or broth to help revive the dish. Stir gently to warm it evenly. This method keeps the pasta from becoming mushy. If you want to freeze the pasta, let it cool first. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible. You can store it for up to three months. To thaw, move it to the fridge overnight. Reheat in a skillet or microwave, adding a bit of broth to restore moisture. Butternut squash pasta stays good in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This keeps it fresh and tasty. Before eating, check for any signs of spoilage. If it looks or smells off, it's best to toss it. Yes, you can use frozen butternut squash. It saves prep time. Just thaw it before cooking. You may need to cook it a bit longer since frozen squash holds more water. Drain any excess liquid to avoid a watery dish. You can serve your pasta with a simple side salad. A green salad with a light vinaigrette works well. Garlic bread is also a great choice. It adds texture and complements the flavors of the dish. Absolutely! You can change the pasta type. Try whole wheat or gluten-free options. You can also swap the sausage for turkey or plant-based meats. Adding different vegetables like bell peppers or kale enhances nutrition and flavor. With 1/4 teaspoon of red pepper flakes, the dish has a mild kick. If you like more heat, add more flakes to taste. Start small, then adjust according to your preference. It's easy to make it just right for you! This dish blends pasta, butternut squash, and savory sausage for a delightful meal. You just need a few main ingredients, simple steps, and tasty seasonings. Remember, properly roasting the squash makes all the difference. Feel free to tweak the recipe with your favorite veggies. It stores well and reheats nicely, so enjoy leftovers too. Cooking this dish is rewarding and allows room for creativity. Get ready to delight your taste buds with this hearty pasta!

Butternut Squash Sausage Pasta

A delicious and hearty pasta dish featuring roasted butternut squash, Italian sausage, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz pasta (penne or farfalle recommended)
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 pound Italian chicken sausage, casings removed
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 cups spinach, fresh
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon dried thyme
  • 1/2 cup vegetable broth
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • to taste Salt and black pepper
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and roast in the oven for 20-25 minutes, or until tender and caramelized, mixing halfway through.
  • While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through.
  • Stir in the diced onion and garlic to the skillet. Cook for another 3-4 minutes until the onion is soft and translucent.
  • Add in the roasted butternut squash, spinach, red pepper flakes, dried thyme, and vegetable broth to the skillet. Mix well and let it cook for 2-3 minutes until the spinach is wilted.
  • Add the cooked pasta to the skillet. Toss everything together, using some reserved pasta water if the mixture seems too dry. Stir in the grated Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
  • Divide the pasta among serving plates, garnishing with extra Parmesan cheese and chopped parsley for a fresh touch.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword butternut squash, pasta, sausage, spinach