Butternut Squash Pasta with Beef Sausage
Autumn Comfort Food Pasta.
A cozy, creamy pasta dish with sweet butternut squash, savory beef sausage, and fresh spinach. The perfect fall comfort meal.
I remember testing this recipe on a rainy afternoon. The kitchen was filled with the smell of roasting squash and sage. My youngest came in, drawn by the aroma, and asked if dinner was ready yet, even though it was only 3 PM. It’s funny how certain smells can create a memory right then and there. This dish has become our official 'welcome to autumn' meal. It's simple, honest, and feels like home.
Why This Recipe Feels Like Home
- •It’s the perfect blend of sweet squash and savory sausage.
- •The sauce is so creamy and luscious without feeling too heavy.
- •A beautiful way to use seasonal autumn produce.
- •It's a complete, deeply satisfying one-bowl meal.
- •Looks impressive but is surprisingly simple to pull together on a weeknight.
A friend I shared this with texted me the next day saying, 'Wow, that butternut squash pasta was a game-changer! My kids actually ate spinach without complaining!' Honestly, that’s the best kind of feedback. When a meal is both delicious for the adults and a quiet win with the little ones, you know it’s a keeper.
Essential Ingredient Guide
- Butternut Squash: Look for a squash that feels heavy for its size with no soft spots. To make things even easier, pre-cut squash from the grocery store is a wonderful time-saver, honestly.
- Beef Sausage: I prefer a mild or sweet beef sausage here to really let the squash flavor shine. If you like a little kick, a hot variety would be a delicious contrast.
- Fresh Spinach: It will look like a mountain of spinach at first, but it wilts down to almost nothing. Just toss it in at the very end; the residual heat from the pasta and sauce is enough to cook it perfectly.
- Pasta Water: Don't forget to save some! This starchy water is the secret to a silky, emulsified sauce that clings to every piece of pasta. It’s pure magic.
Complete Cooking Process
- First, we roast the squash. This step is so simple but it deepens the flavor, making it sweet and nutty.
- While that's in the oven, we get the pasta going and cook the sausage. Browning the sausage well creates a beautiful, savory base for the whole dish.
- Next, we create the heart of the recipe: the sauce. Blending the roasted squash with cream and a bit of that magic pasta water turns it into something velvety and luxurious.
- Finally, it all comes together in one pan. The sauce, the pasta, the sausage, and a big handful of spinach. Just a few stirs until the spinach wilts, and dinner is ready.
Your Questions, Answered
→Can I use frozen butternut squash?
Yes, absolutely. You can roast it straight from frozen. It might just need a few extra minutes in the oven to get tender and caramelized.
→What's a good substitute for heavy cream?
For a dairy-free version, full-fat coconut milk from a can would be a lovely substitute. You could also use half-and-half for a slightly lighter sauce.
→Can I make the sauce ahead of time?
Definitely. The butternut squash sauce can be made up to two days in advance and stored in the fridge. Just reheat it gently on the stove, thinning it with a little water or broth, before tossing with freshly cooked pasta.
→What other greens can I use instead of spinach?
Chopped kale would be a great, hearty substitute. Just be sure to add it to the sauce a few minutes earlier than the spinach, so it has time to soften.
Butternut Squash Pasta with Beef Sausage
Creamy butternut squash pasta with beef sausage and spinach is the ultimate comfort food! Easy, flavorful, and perfect for weeknight dinners.
Timing
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Recipe Details
Ingredients
For the Butternut Squash Sauce
- 011 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 021 tbsp olive oil
- 031/2 tsp salt
- 041/4 tsp black pepper
- 051 cup reserved pasta water
- 061/2 cup heavy cream
- 071/4 cup grated Parmesan cheese
- 08A pinch of nutmeg
For the Pasta
- 011 lb mild beef sausage, casings removed
- 021 yellow onion, finely chopped
- 033 cloves garlic, minced
- 045 oz fresh baby spinach
- 051 lb short pasta (like rigatoni, orecchiette, or penne)
- 06Fresh sage leaves, for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 2 cups of the starchy pasta water.
In a large skillet or Dutch oven over medium-high heat, cook the beef sausage, breaking it up with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Transfer the roasted butternut squash to a blender. Add 1 cup of the reserved pasta water, the heavy cream, Parmesan cheese, and a pinch of nutmeg. Blend until completely smooth and creamy. If it's too thick, add a little more pasta water.
Pour the creamy butternut squash sauce into the skillet with the onions and garlic. Stir to combine and bring to a gentle simmer.
Add the cooked sausage, drained pasta, and fresh spinach to the skillet. Stir everything together until the spinach has wilted and the pasta is well-coated in the sauce. If needed, add another splash of pasta water to reach your desired consistency.
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra Parmesan and fresh sage leaves if you like.
Notes & Tips
- 1If your blender is having trouble, add the pasta water in small splashes until it gets going.
- 2Feel free to use any short, sturdy pasta shape that has ridges or cups to hold onto this delicious sauce.
Tools You'll Need
- •Save more pasta water than you think you'll need. It's the key to getting the sauce to the perfect consistency.
- •Don't rush browning the sausage. Those little crispy bits are where so much of the flavor is.
- •A tiny pinch of nutmeg might seem optional, but it really awakens the sweet, earthy flavor of the squash.
- •Roast the squash until it's very tender. This ensures your sauce will be silky smooth, not grainy.