The Ingredients 

Here's a list of things you'll need!

Butternut Squash: 1 medium squash (you’ll need about 2–3 cups cubed)

Sausage: 8 oz (Italian sausage—spicy if you want to kick things up, or mild if you prefer)

Pasta: 12 oz of your favorite short pasta (penne, rigatoni, fusilli—whatever holds sauce well!)

Spinach: 4 cups fresh spinach (frozen works too, just make sure to drain it well)

Garlic: 3 cloves, minced

Shallot: 1 small, finely chopped (or swap for half an onion)

Chicken Broth: 1 cup (or vegetable broth if you’re keeping it veg)

Heavy Cream: ½ cup (or sub with half-and-half, or even unsweetened almond or coconut milk)

Parmesan Cheese: ½ cup, freshly grated (plus extra for sprinkling)

Olive Oil: 2 tbsp

Salt and Pepper: To taste

Red Pepper Flakes: Optional

Nutmeg: Just a pinch (trust me, it adds a lovely depth)

Step-by-Step Guide to Cooking Butternut Squash Pasta

Now that you’ve got all your ingredients ready, let’s break it down step-by-step.

1. Prepping the Butternut Squash

First things first: peel, seed, and cube the butternut squash. Aim for 1-inch cubes so they cook evenly. You can either roast the squash for a caramelized, rich flavor or steam it for a quicker option.

Roast Method: Preheat your oven to 400°F (200°C), toss the squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender and golden around the edges.

Steam Method: Place the cubes in a steamer basket over boiling water and steam for about 10-12 minutes until fork-tender.

2. Cook Your Pasta

While your squash is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package directions until it’s al dente (firm but cooked). Don’t forget to save a cup of that starchy pasta water before draining it to thicken the sauce later on!

3. Sauté the Sausage

Now, grab a large skillet, add a tablespoon of olive oil, and heat it over medium. Add your sausage (remove it from the casing if needed) and break it into small chunks as it cooks. You want it nice and browned, which should take about 8-10 minutes. Once it’s cooked, set it aside.

4. Sauté the Garlic and Shallots

In the same skillet , add another tablespoon of olive oil and toss in your minced garlic and chopped shallots. Sauté them until they’re soft and fragrant(about 2-3 minutes).

5. Make the Butternut Squash Sauce

Once your squash is roasted (or steamed), it’s time to make that dreamy, creamy sauce. Transfer the cooked squash to a blender or food processor, add your chicken broth, cream, and a pinch of nutmeg, and blend until smooth. If you want to keep things rustic, you can mash the squash by hand for a chunkier sauce. You can add more seasonings as per your liking.

6. Combine Everything in the Pan

Pour the butternut squash sauce back into your skillet with the garlic and shallots. Stir to combine, then add the browned sausage back in.

Next, stir in your cooked pasta. If the sauce feels too thick, use some of that reserved pasta water to thin it out until it’s just right.

7. Add the Spinach

Finally, fold in the fresh spinach and let it wilt into the sauce, which should only take 2-3 minutes. You can add more spinach than the recipe calls for if you like—it shrinks down to practically nothing and adds a nice pop of color.

Once the spinach is wilted, stir in the grated Parmesan cheese. Taste and adjust the seasoning one last time. If you’re feeling adventurous, a little red pepper flake for some heat works wonders here.

Serving and Enjoying

Spoon your creamy, dreamy butternut squash pasta into bowls and top with extra Parmesan (because more cheese is always the answer). If you want to brighten things up, a squeeze of fresh lemon juice or a drizzle of olive oil does the trick.

What to serve with it? A simple green salad with a tangy vinaigrette or some warm garlic bread for sopping up that extra sauce. And if you’re feeling fancy, pair it with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.

Tips for the Perfect Butternut Squash Pasta

Need a vegetarian option? Skip the sausage and use vegetable broth. You can add mushrooms for an earthy flavor or even some chickpeas for protein.

Going dairy-free? Swap out the cream for coconut milk or almond milk and use nutritional yeast instead of Parmesan.

Want more flavor? Try adding a little smoked paprika or balsamic glaze for a deeper flavor profile.

Gluten-free? Just sub the pasta with your favorite gluten-free option.

Final Thoughts

This butternut squash pasta with sausage and spinach is comfort food at its finest. It’s creamy, savory, and perfectly balanced with sweet butternut squash and fresh spinach. Plus, it’s packed with nutrients and is an excellent way to enjoy seasonal produce, especially in the fall and winter. If you want, you can keep the roasted butternut squash as it is and add it to the pot (like i sometimes do) without blending it. It makes a drier and quicker version but is just as delicious and beautiful.

Fun fact: Did you know that butternut squash is technically a fruit? And it’s loaded with vitamins A and C, so you can feel extra good about eating this dish. Bonus points for getting your veggies in while still indulging!

So go ahead, give this recipe a try, and let it become your go-to comfort dish for the cooler months. I promise you, one bite, and you’ll be hooked!

Hope this feels like the kind of article you’d enjoy reading and cooking along with! It’s casual, relatable, and packed with the essentials to make the dish come together perfectly.