Creamy Butternut Squash Pasta Recipe with Sausage and Spinach – Easy Fall Comfort Food

Honestly, the first time I made creamy butternut squash pasta with sausage and spinach, my kitchen smelled like autumn itself—sweet, savory, and a little earthy. You know that perfect blend of comfort and coziness that only fall dishes can give? This is it. I stumbled on this combo years ago after a chilly walk at the pumpkin patch, craving something warm but not too heavy. I wanted a dinner that felt special but didn’t require hours in the kitchen. That’s when I started experimenting with butternut squash as a pasta sauce base.

I’ve tested versions with and without sausage, tried different greens, even swapped in gnocchi once (admittedly, a little too decadent for a weeknight!). But the classic—creamy butternut squash pasta with sausage and spinach—remains my favorite. The sweetness from the squash, the richness of the cream, the savory bite of sausage, and the freshness of spinach all swirl together in a bowl that tastes like a hug. It’s a recipe I come back to every fall, and honestly, throughout winter too. This is the dish that gets my family excited for dinner, and I love that it sneaks in a hefty serving of veggies without anyone complaining.

If you’re aiming for easy comfort food, this pasta is perfect. Busy weeknight? No problem. Picky eaters? I’ve got you covered. Looking to impress at a cozy dinner party or bring something unique to a potluck? This creamy butternut squash pasta recipe with sausage and spinach checks all the boxes. After making it dozens of times, I know the shortcuts, the fails, and the flavor tweaks that really work. So, let’s get into why this recipe is so darn lovable—and how you can make it your own!

Why You’ll Love This Creamy Butternut Squash Pasta Recipe

There’s a reason I keep coming back to this creamy butternut squash pasta with sausage and spinach—not only is it delicious, but it’s also a total game-changer for fall dinners. Here’s why you’ll want to add this one to your meal rotation:

• Quick & Easy: Ready in under 45 minutes, even if you’re roasting your own squash. (Pro tip: Use pre-cubed squash to save time.)
• Simple Ingredients: You probably already have most of the basics—just grab a butternut squash and some fresh spinach.
• Perfect for Cozy Gatherings: Whether it’s a weeknight family meal or a casual fall dinner with friends, this pasta is always a hit.
• Crowd-Pleaser: Kids love it for the creamy sauce, adults rave about the savory sausage and hidden greens. No one ever suspects how healthy it is!
• Unbelievably Delicious: The sauce is velvety smooth, the sausage adds a punch, and the spinach keeps it fresh. It’s the kind of dish that makes you close your eyes after the first bite.

What sets this recipe apart is the method—blending roasted butternut squash until it’s silky, then folding in cream and parmesan for richness. I use a splash of pasta water for that glossy finish you only get at restaurants. And don’t get me started on the sausage! Browning it just right gives you crispy bits that contrast perfectly with the creamy sauce. The spinach, stirred in at the last minute, wilts just enough to keep its color and texture.

This creamy butternut squash pasta recipe with sausage and spinach isn’t just another fall pasta. It’s the one you’ll crave when the leaves turn and the air gets crisp. It’s comfort food—hearty, satisfying, and a little bit nutritious. Perfect for impressing guests without stressing out, or just kicking back after a long day. Trust me, it’s a keeper.

Ingredients Needed for Creamy Butternut Squash Pasta

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You might even have most of these on hand already!

• Butternut Squash (1 medium, about 2 lbs/900g, peeled and cubed) – Roasting brings out its natural sweetness.
• Olive Oil (2 tablespoons/30ml) – For roasting and sautéing; I like California Olive Ranch for its flavor.
• Italian Sausage (12 oz/340g, casings removed) – Pork or chicken sausage both work; spicy or mild depending on your taste.
• Yellow Onion (1 small, finely chopped) – Adds depth and sweetness.
• Garlic (3 cloves, minced) – Fresh is best; jarred garlic works in a pinch.
• Heavy Cream (1/2 cup/120ml) – For that luscious, creamy sauce. Substitute half-and-half for a lighter version.
• Chicken Broth (1 cup/240ml) – Adds flavor and thins the sauce.
• Parmesan Cheese (1/2 cup/50g, grated) – Freshly grated melts best and gives a nutty finish.
• Baby Spinach (5 oz/140g) – Stirred in at the end for color and nutrition.
• Pasta (12 oz/340g, short shapes like penne or rigatoni) – Use whole wheat or gluten-free pasta if preferred.
• Salt & Pepper – To taste; I like Maldon sea salt for finishing.
• Nutmeg (1/4 teaspoon) – Optional, but adds a lovely warmth to the sauce.
• Fresh Sage (1 tablespoon, chopped, plus extra for garnish) – Optional, but highly recommended for that autumn vibe.

Substitution tips:

• Swap the sausage for turkey or vegetarian sausage for a lighter option.
• Use coconut cream instead of dairy for a non-dairy version.
• Arugula or kale can stand in for spinach if you want a peppery or heartier green.
• Frozen butternut squash works if you’re in a hurry—just thaw and roast.

Ingredient notes:

• If you’re lucky enough to spot pre-cubed fresh squash at the store, grab it. Saves a ton of prep!
• For the sausage, I go with spicy Italian if I want some kick, or sweet Italian for a more mellow flavor.
• Fresh sage is amazing, but dried works in a pinch (use half the amount).

All these ingredients come together to create a creamy butternut squash pasta recipe with sausage and spinach that’s rich, hearty, and full of fall flavor.

Equipment Needed

You don’t need fancy gadgets to make creamy butternut squash pasta with sausage and spinach, but a few kitchen staples will help things go smoothly. Here’s what I use:

• Large Baking Sheet – For roasting the squash. Line with parchment for easy cleanup.
• Blender or Food Processor – Essential for pureeing the squash into a velvety sauce. (A stick blender works too, but I find a food processor gives a smoother texture.)
• Large Pot – To boil the pasta and wilt the spinach.
• Large Skillet or Sauté Pan – For browning sausage and building the sauce.
• Colander – For draining pasta (I’ve used a mesh strainer in a pinch).
• Wooden Spoon or Silicone Spatula – For stirring and scraping up those tasty browned bits.
• Chef’s Knife and Cutting Board – For prepping squash, onion, and sage.

Alternatives: If you don’t have a food processor, mash the squash really well with a potato masher—the sauce will be a little chunkier but still delicious. For budget-friendly options, I’ve used thrifted pans and Target spatulas for years with no complaints! Just rinse tools right after cooking to keep them in good shape, especially if you’re using nonstick surfaces. Trust me, a sharp knife makes prepping squash way less intimidating.

Preparation Method

Here’s the step-by-step for my creamy butternut squash pasta with sausage and spinach. I’ve included time estimates and troubleshooting notes so you get perfect results (even if you’re multitasking with a toddler at your feet, like I often am!).

1. Roast the Butternut Squash (25 minutes):
   
   Preheat your oven to 425°F (220°C). Toss the peeled, cubed butternut squash (about 2 lbs/900g) with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread on a lined baking sheet. Roast for 25 minutes, flipping halfway, until golden and fork-tender. (If squash is browning too quickly, tent with foil.)
2. Prepare the Pasta (10 minutes):
   
   While squash roasts, bring a large pot of salted water to a boil. Add 12 oz (340g) pasta and cook until just al dente, about 8-10 minutes. Reserve 1 cup (240ml) pasta water before draining.
3. Brown the Sausage (8 minutes):
   
   Heat 1 tablespoon olive oil in a large skillet over medium-high. Add 12 oz (340g) Italian sausage (casings removed). Break into chunks with a spoon and cook, stirring, until browned and cooked through, about 8 minutes. Remove sausage to a plate; leave drippings in the pan.
4. Sauté Onion and Garlic (3 minutes):
   
   In the same skillet, add 1 small chopped onion. Sauté for 2 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute, just until fragrant. Don’t let garlic burn—lower heat if needed.
5. Blend the Squash Sauce (5 minutes):
   
   Transfer roasted squash to a blender or food processor. Add sautéed onion and garlic, 1/2 cup (120ml) heavy cream, 1 cup (240ml) chicken broth, and 1/4 teaspoon nutmeg. Blend until completely smooth—scrape down sides as needed. If sauce is too thick, add a splash of pasta water.
6. Build the Sauce (4 minutes):
   
   Pour squash sauce back into the skillet over medium-low heat. Stir in 1/2 cup (50g) grated parmesan and 1 tablespoon chopped sage. Season with salt and pepper. Simmer for 2-3 minutes, stirring, until cheese melts and sauce is glossy. Taste and adjust seasoning.
7. Combine Pasta, Sausage, and Spinach (3 minutes):
   
   Add drained pasta and browned sausage to the skillet. Toss to coat evenly. Add 5 oz (140g) baby spinach, folding gently until just wilted (about 1 minute). If sauce is thick, thin with reserved pasta water a little at a time.
8. Serve and Garnish:
   
   Spoon pasta into bowls. Top with extra parmesan, black pepper, and fresh sage. Serve hot!

Notes: If you’re blending hot ingredients, vent the lid slightly and use a towel to prevent splashes. If sauce separates, whisk vigorously over low heat. For a vegetarian version, skip the sausage and add roasted mushrooms. If you like a little heat, toss in red pepper flakes with the garlic. Pasta soaks up sauce as it sits, so save a splash of pasta water for reheating leftovers.

Cooking Tips & Techniques

Here are the tricks I’ve learned after making creamy butternut squash pasta with sausage and spinach a dozen times (sometimes with a toddler “helping” and sometimes just racing the clock):

• Roast, Don’t Boil: Roasting the squash intensifies flavor and keeps the sauce from tasting watery. I tried boiling once—never again!
• Blend Thoroughly: For restaurant-worthy creaminess, blend the sauce until completely smooth. If you see lumps, keep going. A high-speed blender works wonders.
• Brown the Sausage Well: Let the sausage get deeply golden and a little crispy. It adds amazing texture and flavor to the final dish.
• Reserve Pasta Water: This starchy liquid is magic for loosening the sauce and helping it cling to the pasta. Add a splash at a time until it’s saucy but not soupy.
• Don’t Overcook Spinach: Stir it in at the very end. Overcooked spinach goes dark and mushy—just a quick wilt is perfect.

Common mistakes: Using unseasoned squash or skipping the parmesan can make the sauce kind of bland. Once, I forgot to salt the pasta water and the whole dish tasted flat. Trust me, a little seasoning goes a long way.

Timing tips: Start boiling your pasta as soon as the squash goes in the oven. You’ll save a few minutes and keep everything on track. To multitask, prep your onion, garlic, and sage while the squash roasts. If you’re short on time, use pre-cooked sausage—just slice and brown quickly. For consistency, always taste the sauce before tossing with the pasta. The difference between “good” and “wow, this is amazing!” is that final sprinkle of salt and cheese.

Variations & Adaptations

One of the things I love most about creamy butternut squash pasta with sausage and spinach is how flexible it is. Here are my favorite twists:

• Vegetarian: Skip the sausage and add roasted mushrooms or chickpeas for savory depth. I’ve used smoked paprika to mimic that sausage flavor—so good!
• Gluten-Free: Swap regular pasta for your favorite gluten-free brand or use chickpea pasta for extra protein. It’s just as creamy and filling.
• Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan. The sauce stays rich and velvety, with a subtle nutty flavor.
• Seasonal Swaps: In winter, toss in chopped kale instead of spinach. In spring, add fresh peas for color and sweetness.
• Spicy Kick: Use hot Italian sausage or add a pinch of chili flakes with the garlic for extra warmth.

Personally, I’ve made a “Tuscan” version with sun-dried tomatoes and a sprinkle of goat cheese. For picky eaters, I’ve pureed extra squash and carrots into the sauce—no one noticed! If you have allergies, try almond milk and vegan sausage. The flavors are still comforting and robust. Don’t be afraid to experiment; this recipe is super forgiving.

Serving & Storage Suggestions

Creamy butternut squash pasta with sausage and spinach is best served steaming hot, straight from the skillet. I love piling it into wide bowls and finishing with a dusting of parmesan and a few sage leaves for that Pinterest-worthy look.

Pair it with garlic bread or a simple green salad—a crisp apple cider or light red wine makes a dreamy fall dinner. For brunch, I’ve served leftovers with poached eggs on top (sounds fancy, tastes amazing!).

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so add a splash of chicken broth or milk when reheating. I reheat mine in a skillet over low heat, stirring occasionally. You can freeze the sauce separately for up to 2 months—thaw overnight and toss with freshly cooked pasta and spinach.

Honestly, the flavors deepen as they chill, so the next-day leftovers are incredible. If you notice the sauce separating, just whisk it back together over gentle heat. For a quick lunch, microwave a bowl with a little extra liquid—cover loosely to prevent splatters.

Nutritional Information & Benefits

This creamy butternut squash pasta recipe with sausage and spinach is surprisingly nutritious for such a cozy comfort dish. Here’s the breakdown (per serving, recipe serves 4):

• Calories: About 600
• Protein: 22g
• Fat: 24g (mostly from sausage and cream)
• Carbohydrates: 75g
• Fiber: 8g

Health benefits: Butternut squash is loaded with vitamin A, potassium, and fiber. Spinach adds iron and antioxidants. Using chicken sausage and whole wheat pasta boosts protein and lowers saturated fat. If you go dairy-free, coconut cream adds healthy fats. This recipe is naturally nut-free, but contains dairy and gluten (unless you adapt).

From a wellness perspective, this dish is filling and energizing—great for busy nights or post-workout refueling. I love that it sneaks veggies into a meal my kids actually ask for. Just watch sodium levels if you’re using store-bought sausage or broth!

Conclusion

If you’re craving the ultimate fall comfort food, creamy butternut squash pasta with sausage and spinach is your answer. It’s quick, easy, and packed with flavor—everything I want in a weeknight dinner but special enough for guests. I love that you can tweak it to fit your dietary needs or whatever’s in your fridge.

This is one of those recipes you’ll make again and again. I hope you try it, experiment with your favorite twists, and share it with friends. Drop a comment below with your version or any questions—I love seeing how others make it their own!

So grab a squash, some sausage, and a handful of spinach—and treat yourself to a bowl of pure autumn comfort. Happy cooking!

Frequently Asked Questions

Can I use pre-cooked butternut squash for this recipe?

Yes, you can! If you have leftover roasted squash or frozen squash, just warm it up and blend as directed. The flavor will be just as good, and it saves you time.

What type of pasta works best with creamy butternut squash sauce?

Short shapes like penne, rigatoni, or fusilli are best. They hold the sauce well and are easy to eat. You can also use whole wheat or gluten-free pasta—just cook to al dente.

How can I make this recipe vegetarian?

Skip the sausage and add roasted mushrooms, chickpeas, or extra veggies. Smoked paprika is a great way to add savory depth without meat.

Can I freeze leftovers?

Yes, you can freeze the butternut squash sauce separately for up to 2 months. Thaw overnight and reheat gently. Pasta with sausage and spinach is best fresh but can be frozen for quick lunches.

Is this creamy butternut squash pasta with sausage and spinach kid-friendly?

Absolutely! The sauce is sweet and mild, and most kids don’t mind the spinach when it’s mixed in. You can use mild sausage and chop spinach finely for picky eaters.

Creamy Butternut Squash Pasta with Sausage and Spinach

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• Author: Isabella Russo
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This cozy fall pasta features a velvety butternut squash sauce, savory sausage, and fresh spinach for a comforting, nutritious meal. Ready in under 45 minutes, it’s perfect for busy weeknights or casual gatherings.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tablespoons olive oil, divided
• 12 oz Italian sausage (casings removed, pork or chicken, spicy or mild)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated parmesan cheese
• 5 oz baby spinach
• 12 oz short pasta (penne, rigatoni, or fusilli)
• Salt and pepper, to taste
• 1/4 teaspoon nutmeg (optional)
• 1 tablespoon fresh sage, chopped (plus extra for garnish)

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Instructions

1. Preheat oven to 425°F. Toss cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper. Spread on a lined baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
2. While squash roasts, bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta water, then drain.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add sausage, breaking into chunks, and cook until browned and cooked through, about 8 minutes. Remove sausage to a plate, leaving drippings in the pan.
4. Add chopped onion to the skillet and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
5. Transfer roasted squash to a blender or food processor. Add sautéed onion and garlic, heavy cream, chicken broth, and nutmeg. Blend until completely smooth, adding a splash of pasta water if needed.
6. Pour squash sauce back into the skillet over medium-low heat. Stir in parmesan and chopped sage. Season with salt and pepper. Simmer for 2-3 minutes until cheese melts and sauce is glossy.
7. Add drained pasta and browned sausage to the skillet. Toss to coat. Add spinach and fold gently until just wilted (about 1 minute). Thin sauce with reserved pasta water if needed.
8. Serve hot in bowls, garnished with extra parmesan, black pepper, and fresh sage.

Notes

Roasting the squash intensifies flavor. Blend sauce thoroughly for creaminess. Reserve pasta water to adjust sauce consistency. For vegetarian, skip sausage and add roasted mushrooms. Use gluten-free pasta for GF option. Sauce thickens as it sits; add broth or milk when reheating. Garnish with extra sage and parmesan for best flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 1/4 of recipe (1 generous bowl)
• Calories: 600
• Sugar: 7
• Sodium: 900
• Fat: 24
• Saturated Fat: 10
• Carbohydrates: 75
• Fiber: 8
• Protein: 22

Keywords: butternut squash pasta, sausage, spinach, fall comfort food, creamy pasta, easy dinner, autumn recipe, weeknight meal