Creamy, cozy, and full of flavor, this Butternut Squash Pasta with Italian Sausage and Spinach is the perfect fall comfort meal. The rich butternut squash sauce clings beautifully to the pasta, while savory sausage and fresh spinach add balance and heartiness. It's a deliciously satisfying dinner for the whole family.
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This pasta dish is the perfect combination of comfort and freshness - the creamy sauce tastes indulgent but is made mostly from wholesome roasted squash. A touch of garlic, Parmesan, and olive oil turns it into a velvety sauce that pairs perfectly with the juicy Italian sausage and tender spinach. Whether you're making it for a weeknight meal or a cozy Sunday dinner, it's a crowd-pleasing recipe everyone will love.
Try also this Creamy Italian Sausage Pasta and this Creamy Butternut Squash Pasta Bake.
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🧾 Ingredients
- Pasta - Short shapes like rigatoni, penne, or fusilli hold the creamy sauce best.
- Butternut Squash - Roasted for deep caramelized flavor. You can also use pre-cut squash for convenience.
- Italian Sausage - Adds saltiness and richness. Use spicy or mild depending on preference.
- Spinach - Adds freshness and a pop of green to balance the creamy sauce.
- Olive Oil - Used for roasting and adds Mediterranean flavor.
- Garlic Powder - Infuses the squash with gentle flavor without overpowering.
- Fresh Sage, Thyme & Rosemary - Classic herbs that bring warmth and aroma.
- Heavy Cream - Blends with the roasted squash to make a silky, rich sauce.
- Parmesan Cheese - Adds savory depth and ties all the flavors together.
- Salt & Pepper - To taste.
See the recipe card for quantities.
🍳 Substitutions
- Butternut Squash → Use pumpkin or sweet potato for a similar creamy texture.
- Spinach → Try kale, Swiss chard, or arugula instead.
- Sausage → Replace with turkey sausage or vegetarian sausage for a lighter option.
- Parmesan → Use Pecorino Romano for a sharper, saltier flavor.
- Pasta → Gluten-free or whole-wheat pasta both work well.
🥣 Variations
- Vegetarian Version - Skip the sausage and add toasted walnuts or mushrooms for a meaty texture.
- Extra Creamy - Stir in a spoonful of ricotta or mascarpone at the end.
- Spicy Kick - Use hot Italian sausage or add a pinch of red pepper flakes.
- Baked Version - Transfer the pasta to a baking dish, top with cheese, and bake until golden.
📋 Instructions with Photos
Step 1. Season the butternut squash with olive oil, sage, thyme, rosemary, salt and pepper. Roast until tender.
Step 2. Cook the sausage in a skillet, then add the minced garlic and spinach and cook until wilted.
Step 3. Blend the butternut squash with a bit of heavy cream to get a smooth sauce.
Step 4. Mix all the ingredients together and serve topped with Parmesan cheese.
🍽 Serving Suggestions
Serve this pasta warm with a sprinkle of Parmesan cheese and cracked black pepper. It pairs wonderfully with a crisp green salad or roasted vegetables, and a glass of dry white wine like Pinot Grigio or Chardonnay. Add some crusty bread to soak up the creamy sauce for the perfect cozy meal.
❄️ Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a pan with a splash of milk or pasta water to bring back the creaminess.
Freezer: You can freeze the sauce separately for up to 2 months. Defrost overnight and toss with freshly cooked pasta and spinach.
💭 Recipe FAQs
Yes! Frozen cubed squash works perfectly and saves prep time.
Roasting enhances flavor, but you can also steam or boil the cubes if you're short on time.
Short pasta like rigatoni, penne, or shells works best to catch the creamy sauce and sausage pieces.
⭐ Top tip
Reserve some pasta water before draining. Adding it to the sauce helps create that silky, restaurant-quality coating that clings perfectly to each piece of pasta.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, garlic powder, sage, thyme, rosemary, salt, and pepper. Spread on a parchment-lined baking tray and roast for 20-25 minutes, until tender and golden at the edges. (Air fryer: 400°F / 200°C for 15-20 minutes, shaking halfway.)
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about ¼ cup of pasta water before draining.
- Add roasted squash to a blender with the heavy cream and a few tablespoons of water or pasta water. Blend until smooth and creamy.
- In a large skillet, add the sausage and cook until browned, breaking it up with a spoon.
- Add minced garlic, and sauté for a minute until fragrant. Stir in the spinach and cook until the spinach wilts. Set aside.
- Stir in the butternut squash puree with the cooked pasta and toss until evenly coated. Season to taste. Add a splash of pasta water to loosen the sauce if needed.
- Add the sausage and spinach. Serve immediately with extra Parmesan and freshly cracked black pepper.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Boil the squash instead of roasting it to cut down time. Season it before blending it.
- Adjust the sauce consistency with pasta water for the perfect creamy coating.
- Use spicy Italian sausage for a bolder flavor.
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Taylor says
This was so good I seriously need to make it more often!
Jessica Montanelli says
Thank you! Happy you liked it! 🙂