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.
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