Butternut Squash Pasta with Sausage

This creamy roasted butternut squash pasta has become my ultimate fall comfort dish that perfectly balances rich flavors with wholesome ingredients. The sweet roasted squash pairs beautifully with savory sausage and fresh spinach in a silky Parmesan cream sauce that coats every bite of pasta.

I created this recipe during a chilly October evening when I needed something special yet doable for a small dinner party. The combination of colors and textures immediately won over even my squash skeptical friends who now request it regularly.

Ingredients

• Butternut squash: Offers natural sweetness and velvety texture when roasted properly; choose firm squash with unblemished skin
• Italian sausage: Provides savory depth and protein; select good quality sausage with visible herbs and spices
• Fresh spinach: Adds color, nutrition, and slight bitterness to balance the rich sauce; opt for baby spinach for milder flavor
• Heavy cream: Creates the luxurious base for the sauce; room temperature cream incorporates better
• Parmesan cheese: Adds nutty saltiness; freshly grated melts more smoothly than pre-packaged options
• Bow tie pasta: Catches the sauce in its crevices; any short pasta works but farfalle is particularly pretty with this dish
• Garlic: Infuses the sauce with aromatic flavor; fresh cloves provide significantly more flavor than jarred options

Step-by-Step Instructions

Roast the Butternut Squash:

Toss cubed squash with olive oil, salt, and pepper ensuring each piece is lightly coated. Arrange in a single layer on a parchment-lined baking sheet giving each piece space to caramelize properly. Roast at 400°F for 30 minutes until the edges develop a golden brown color and the interior becomes tender when pierced with a fork.

Brown the Sausage:

Heat olive oil in a skillet until shimmering then add the crumbled sausage. Break it into small uniform pieces with a wooden spoon as it cooks allowing even browning on all sides. Cook until no pink remains and the edges become crispy which takes about 10 minutes of occasional stirring.

Create the Creamy Base:

Sauté garlic and spinach in olive oil until the spinach wilts and releases its moisture about 5 to 7 minutes. Pour in room temperature heavy cream and bring to a gentle simmer not a rolling boil which could cause the cream to separate. Add Parmesan gradually while stirring continuously until completely melted into a smooth velvety sauce.

Combine and Finish:

Toss al dente pasta directly into the sauce allowing it to absorb some of the creaminess. Fold in the cooked sausage distributing it evenly throughout. Finally add the roasted butternut squash either stirring it gently into the mixture or arranging it decoratively on top for visual impact and textural contrast.

My absolute favorite part of this recipe is the moment when the hot pasta hits the cream sauce creating that perfect silky texture. My grandmother taught me to always reserve some pasta water just in case the sauce needs thinning but with this recipe the proportions are usually spot on without adjustments.

Make Ahead Options

This pasta dish offers several make ahead possibilities that save time without sacrificing quality. The butternut squash can be roasted up to two days in advance and stored in an airtight container in the refrigerator. Simply warm it slightly before adding to the final dish. The sausage can also be cooked a day ahead making the final assembly much quicker for busy weeknights. Just store it separately from other components to maintain optimal texture.

Dietary Modifications

This versatile recipe adapts beautifully to various dietary needs. For a vegetarian version simply omit the sausage and add an extra cup of roasted vegetables like mushrooms or bell peppers for substance. Those avoiding dairy can substitute coconut cream for the heavy cream and nutritional yeast for the Parmesan though the flavor profile will shift slightly. Gluten free pasta works perfectly in this recipe just be sure to follow package instructions as cooking times may vary.

Seasonal Variations

While butternut squash makes this dish perfect for fall winter months other seasonal produce can transform it throughout the year. Summer brings opportunities to substitute with roasted zucchini and yellow squash for a lighter version. Spring calls for additions like fresh peas and asparagus pieces that bring brightness to the dish. The cream sauce serves as an excellent canvas for whatever vegetables are at their peak creating an ever-changing yet consistently delicious meal.

Recipe FAQs

→ Can I use different pasta shapes for this dish?

Yes, you can substitute the farfalle with other medium-sized pasta shapes like penne, fusilli, or orecchiette. Short pasta shapes with ridges or curves work best to hold the creamy sauce.

→ What type of sausage works best?

Italian sausage (either sweet or spicy) works wonderfully in this dish. However, you could also use chicken sausage for a lighter option or even a plant-based sausage alternative for a vegetarian version.

→ Can I make this dish ahead of time?

Yes, you can prepare components separately up to 2 days ahead. Roast the squash, cook the sausage, and refrigerate. When ready to serve, make the cream sauce, cook fresh pasta, and combine everything. The assembled dish is best enjoyed fresh but will keep refrigerated for 2-3 days.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half or whole milk for the heavy cream (though the sauce won't be as thick), use chicken sausage instead of pork, and increase the ratio of vegetables to pasta. You could also use whole wheat pasta for additional fiber.

→ What can I serve with this pasta dish?

This hearty pasta pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to balance the richness. Garlic bread or a crusty baguette works well for soaking up extra sauce. For wine pairing, try a medium-bodied white like Chardonnay or a light red like Pinot Noir.

→ Can I freeze leftovers of this pasta dish?

While you can freeze this dish, cream-based sauces sometimes separate when thawed. For best results, freeze in airtight containers for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of cream to bring the sauce back together.