When it comes to cozy, satisfying weeknight dinner ideas, this creamy roasted butternut squash pasta with sausage and spinach hits all the right notes. It’s hearty, comforting, and just the right mix of rich and wholesome. Whether you’re craving a sausage pasta recipe that warms you up or a spinach pasta dish that feels indulgent but balanced, this bowl checks every box.
Why You’ll Love This Creamy Roasted Butternut Squash Pasta
This dish has layers of flavor and texture: caramelized cubes of roasted squash, savory browned sausage, velvety spinach cream sauce, and perfectly cooked bow tie pasta to catch it all. It’s a one-pot style comfort dish that delivers big fall flavor with relatively little effort. Bonus: It makes your kitchen smell absolutely amazing.
Ingredients You’ll Need
Roasted Butternut Squash:
- 2 cups butternut squash, peeled, seeded, cubed (300 g)
- 1 tbsp olive oil (15 ml)
- Salt and pepper to taste
Sausage:
- 1 tbsp olive oil (15 ml)
- ½ lb sausage, crumbled (225 g, casings removed)
Creamy Pasta Sauce:
- 1 tbsp olive oil (15 ml)
- 4 garlic cloves, minced
- 6 oz spinach (170 g)
- 1 cup heavy cream (240 ml)
- ⅓ cup Parmesan cheese, shredded (30 g)
- ¼ tsp salt (adjust to taste)
Pasta:
- 8 oz farfalle (bow tie pasta) (225 g)
How to Make Creamy Roasted Butternut Squash Pasta
- Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 30 minutes until tender and slightly caramelized.
- Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add sausage and cook for about 10 minutes, breaking it up as it browns. Once cooked through, set aside.
- Make the Sauce: In a separate skillet, heat olive oil over medium heat. Add garlic and spinach. Sauté for 5–7 minutes until spinach is wilted and fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and let it melt into the sauce. Add salt, adjusting for the saltiness of your sausage.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add farfalle and cook until al dente (7–11 minutes). Drain well.
- Assemble the Dish: Combine the creamy spinach sauce with the cooked pasta and sausage. Stir gently to coat. Top with roasted squash or fold it in. Taste and adjust seasoning as needed.
Tips for a Perfect Weeknight Dinner
- If your squash cubes are small, check for doneness around 25 minutes to avoid over-roasting.
- Use spicy Italian sausage for a bit of kick, or go with a mild version for a family-friendly take.
- Don’t overcook the spinach—just enough for it to wilt and turn vibrant green.
- Want a little crunch? Garnish with toasted pine nuts or breadcrumbs.
The Story Behind This Fall Favorite
This creamy roasted butternut squash pasta was born from a craving for comfort food and a fridge full of late-harvest veggies. I first made it on a blustery evening when only something warm and hearty would do. The roasted squash added just the right sweetness to balance the savory sausage, and it’s been in my regular fall rotation ever since.
What to Serve with This Sausage Pasta Recipe
This dish stands beautifully on its own, but a side of garlic bread or a crisp green salad with lemon vinaigrette pairs wonderfully. For a cozy night in, serve with a glass of white wine or apple cider and call it dinner done right.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to bring back the silkiness of the sauce. The roasted squash may soften further, but the flavor only gets better.
FAQs
Can I use a different pasta shape?
Yes! Penne, rigatoni, or orecchiette would all work well.
Can I make it vegetarian?
Absolutely—just omit the sausage or sub in your favorite plant-based alternative.
Can I prep this ahead?
Yes, roast the squash and cook the sausage and pasta ahead. Combine everything and reheat gently before serving.
Can I use frozen squash?
You can, but fresh tends to roast up with better flavor and texture.
A Cozy, Creamy Bowl of Fall Goodness
This creamy roasted butternut squash pasta with sausage and spinach is the kind of meal that wraps you up in a warm, delicious hug. Easy enough for a weeknight, cozy enough for a weekend dinner party—it’s fall comfort food at its finest.
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Creamy Roasted Butternut Squash Pasta
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a cozy, flavour-packed fall dinner that’s perfect for chilly weeknights. Roasted squash brings natural sweetness, savoury sausage adds richness, and a creamy Parmesan spinach sauce ties everything together over tender bow tie pasta. It’s comfort food done right—with minimal fuss.
Ingredients
Roasted Butternut Squash:
-
2 cups butternut squash, peeled, seeded, cubed (300 g)
-
1 tbsp olive oil (15 ml)
-
Salt and pepper, to taste
Sausage:
-
1 tbsp olive oil (15 ml)
-
½ lb sausage, crumbled (225 g, casings removed)
Creamy Sauce:
-
1 tbsp olive oil (15 ml)
-
4 garlic cloves, minced
-
6 oz spinach (170 g)
-
1 cup heavy cream (240 ml)
-
⅓ cup Parmesan cheese, shredded (30 g)
-
¼ tsp salt, or to taste
Pasta:
-
8 oz farfalle (bow tie pasta) (225 g)
Instructions
-
Roast Squash: Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast on parchment-lined sheet for 30 minutes until caramelized.
-
Cook Sausage: In a skillet, heat oil and cook sausage for 10 minutes, breaking it into crumbles. Set aside.
-
Make Sauce: In a skillet, heat olive oil. Sauté garlic and spinach for 5–7 minutes until wilted. Stir in cream, bring to a gentle simmer. Add Parmesan and salt. Mix until smooth.
-
Cook Pasta: Boil salted water. Cook pasta until al dente (7–11 minutes). Drain.
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Assemble: Combine pasta, sausage, and sauce. Gently fold in roasted squash. Adjust seasoning and serve.
Notes
Use spicy sausage for heat, or mild for a family-friendly version.
Toasted pine nuts or breadcrumbs make great garnishes.
Roasting squash ahead saves time on busy nights.
A splash of broth or cream helps reheat leftovers without drying out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Stovetop + Oven
- Cuisine: American