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- 1 medium butternut squash, peeled and diced - 1 lb sweet Italian sausage, casings removed - 2 cups fresh spinach - 8 oz penne pasta - Olive oil for cooking - 1/2 cup vegetable broth - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/4 cup heavy cream (or coconut cream for a dairy-free option) - Grated Parmesan cheese (optional for garnish) Butternut squash brings a sweet, nutty flavor to the dish. The sweet Italian sausage adds a savory touch that contrasts well with the squash. Fresh spinach adds a vibrant color and a healthy boost. For pantry staples, penne pasta is perfect for holding the sauce. Olive oil is essential for cooking and adds richness. Vegetable broth enhances the flavor without overpowering it. The garlic, dried thyme, and smoked paprika round out the dish with warmth and depth. Heavy cream or coconut cream offers a creamy finish. Grated Parmesan cheese can be a delightful garnish, adding a salty bite. Each ingredient plays a key role in making the pasta both tasty and comforting. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add 8 oz of penne pasta. Cook until al dente, about 10-12 minutes. Drain the pasta and set it aside. This keeps the pasta from sticking together. Preheat your oven to 400°F (200°C). Take 1 medium butternut squash, peel it, and dice it into small cubes. Toss the squash with olive oil, salt, and pepper on a baking sheet. Spread it out evenly. Roast in the oven for 20-25 minutes, or until it becomes tender and golden. This roasting gives it a sweet flavor. In a large skillet, drizzle some olive oil and heat it over medium heat. Add 1 lb of sweet Italian sausage, breaking it up with a spatula. Cook for about 5-7 minutes until it turns brown and is fully cooked. Next, add 3 minced garlic cloves. Sauté for one more minute until it smells good. Then, toss in 2 cups of fresh spinach and cook until it wilts. Now, stir in the roasted butternut squash, 1/2 cup of vegetable broth, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and 1/4 cup of heavy cream. Let the mixture simmer for about 5 minutes. This helps all the flavors come together nicely. Add the cooked penne pasta to the skillet with the sausage and veggies. Toss everything together well. This coats the pasta evenly with the sauce. Season with salt and pepper to taste. Adjust to your liking. To serve, remove the skillet from the heat. Plate the pasta in bowls. For a tasty finish, sprinkle grated Parmesan cheese on top if you wish. Serve hot and enjoy your delicious meal! - Ensuring pasta is al dente: Cook the penne pasta in boiling salted water. Follow the package instructions closely. Test it a minute early. The pasta should be tender but firm when bitten. - Roasting squash for optimal flavor: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes. Look for a golden color and a soft texture. This brings out the sweetness. - Suggested spices or herbs: Add dried thyme and smoked paprika for depth. These spices elevate the dish. You can also try fresh herbs like basil or parsley for a fresh taste. - Alternative cream options: If you want a dairy-free version, use coconut cream. It adds creaminess and a hint of sweetness. Heavy cream gives a rich taste but both options work well. - Prepping ingredients in advance: Chop the butternut squash and garlic ahead of time. This way, you save time when cooking. Store them in the fridge until you're ready. - Using pre-cooked sausage: Pre-cooked sausage cuts down cooking time. Just heat it in the skillet until warmed through. This step makes the dish quicker to prepare, perfect for busy nights. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality sausage will enhance the overall flavor of the dish. Customize Your Cream: For a lighter version, substitute heavy cream with coconut cream or use a plant-based alternative. Season Carefully: Taste as you go and adjust the seasoning with salt and pepper to suit your preference. Perfect Pasta: Be sure to cook the pasta al dente to maintain a good texture when mixed with the sauce. {{image_2}} You can make this dish vegetarian by swapping the sausage for plant-based options. Look for brands that mimic the taste and texture of sausage. Options like lentils or mushrooms work well too. They add heartiness and flavor without meat. You can use a mix of vegetables, like zucchini or eggplant, to round out the dish. If you need a gluten-free version, choose gluten-free pasta. There are many options, like rice or chickpea pasta. They cook well and still taste great. Just be sure to check the package for cooking times. This way, you keep the meal healthy without gluten. Feel free to get creative with more veggies. Bell peppers or mushrooms add color and texture. You can also try protein additions like chicken or shrimp. They enhance the meal while keeping it filling. This lets you customize the dish to fit your taste and what you have on hand. Store your leftovers in an airtight container. This keeps them fresh and tasty. Glass or plastic containers work well. Make sure to let the pasta cool before sealing. You can keep it in the fridge for up to three days. To freeze, use freezer-safe bags or containers. Portion the pasta for easy meals later. Remove as much air as you can from bags. This helps prevent freezer burn. When you’re ready to eat, thaw in the fridge overnight. Reheat on the stove or in the microwave until hot. In the fridge, your Butternut Squash Sausage Spinach Pasta lasts about three days. In the freezer, it can last up to three months. Just remember, the sooner you eat it, the better the taste! You can use coconut cream for a dairy-free option. It adds a rich flavor. Other options include half-and-half or whole milk, but these will change the texture. Yes, you can prepare the dish in advance. Cook the pasta, sausage, and squash separately. Combine them just before serving to keep everything fresh. For reheating, use a skillet over medium heat. Add a splash of broth or cream to prevent sticking. Stir until heated through. To add heat, include red pepper flakes or a dash of hot sauce. You can also use spicy Italian sausage in place of sweet sausage. This will give the dish a nice kick! This recipe combines butternut squash, sausage, and spinach for a tasty dish. We covered how to cook pasta, roast squash, and sauté vegetables step-by-step. You can even customize it for dietary needs, like gluten-free or vegetarian options. Remember to store leftovers properly and enjoy this comforting meal later. Cooking should be fun and simple. So gather your ingredients, follow the steps, and try it out! This dish is sure to impress your taste buds.

Butternut Squash Sausage Spinach Pasta

A delicious pasta dish featuring roasted butternut squash, sweet Italian sausage, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 8 oz penne pasta
  • 1 medium butternut squash, peeled and diced
  • 1 lb sweet Italian sausage, casings removed
  • 2 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth
  • 1 4 heavy cream (or coconut cream for a dairy-free option)
  • to taste salt and pepper
  • for cooking Olive oil
  • optional Grated Parmesan cheese for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  • Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, or until tender and golden.
  • In a large skillet over medium heat, add a drizzle of olive oil. Add the sweet Italian sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
  • Add the minced garlic to the sausage and cook for another minute until fragrant. Add the fresh spinach and cook until wilted.
  • Stir in the roasted butternut squash, vegetable broth, dried thyme, smoked paprika, and cream into the skillet. Let it simmer for about 5 minutes to allow the flavors to meld together.
  • Add the cooked penne pasta to the skillet. Toss everything together to coat the pasta evenly with the sauce. Season with salt and pepper to taste.
  • Remove from heat and serve hot, garnished with grated Parmesan cheese if desired.

Notes

Use coconut cream for a dairy-free option.
Keyword butternut squash, pasta, sausage, spinach