Description
This Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a comforting, flavorful dish combining tender roasted butternut squash, savory sausage, and a rich, garlicky cream sauce with spinach, all tossed with farfalle pasta. Perfect for a cozy dinner, this recipe balances creamy textures with the natural sweetness of squash and the savory punch of sausage.
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sausage
- 1 tablespoon olive oil
- 1/2 lb sausage, crumbled, without casings
Creamy Spinach Sauce
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 6 oz spinach
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, shredded
- 1/4 teaspoon salt (optional, to taste)
Pasta
- 8 oz farfalle (bow tie pasta)
Instructions
- Roast Butternut Squash: Preheat the oven to 400°F. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a parchment paper-lined baking sheet in a single layer without overcrowding. Roast in the oven for 30 minutes until tender and lightly caramelized. Remove from oven and set aside.
- Cook Sausage: While the squash is roasting, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the crumbled sausage and cook for about 10 minutes, stirring regularly to ensure even cooking, until the sausage is browned and cooked through. Remove from heat and set aside.
- Make Creamy Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and spinach, cooking for about 5 to 7 minutes while occasionally stirring, until the spinach begins to wilt. Pour in the heavy cream and bring to a brief boil, then reduce heat to a simmer. Stir in the shredded Parmesan cheese until melted and the sauce thickens slightly. Season with about 1/4 teaspoon salt, adjusting if necessary depending on the saltiness of the sausage. Remove from heat.
- Cook Pasta and Assemble: Cook the farfalle pasta in boiling salted water according to package instructions, usually 7 to 11 minutes, until al dente. Drain the pasta well. Add the drained pasta and cooked sausage to the skillet with the creamy spinach sauce, stirring to combine. Season with salt and pepper to taste if desired. Finally, add the roasted butternut squash, either mixing it in or leaving it on top as a garnish. Serve warm.
Notes
- You can substitute Italian sausage with turkey or chicken sausage for a lighter option.
- If Parmesan cheese is unavailable, Pecorino Romano or Asiago cheese can be used instead.
- Adjust salt carefully since sausage is often quite salty; taste before adding extra salt to the sauce.
- Farfalles are used for their ability to hold sauce well, but penne or rotini pasta make good substitutes.
- For a creamier texture, you can add a splash more heavy cream if the sauce reduces too much.
- This dish can be prepared ahead; roast the squash and cook sausage in advance, then assemble before serving.
