I still remember the exact moment I nailed the Roasted Butternut Squash Pasta with Sausage and Spinach—and wow, was it a flavor bomb! I was testing tweaks late one autumn evening, surrounded by half-roasted veggies and a mountain of handwritten notes. The secret hit? Roasting the butternut squash until it was caramelized and sweet, then tossing it with spicy Italian sausage and fresh spinach. That first bite was an explosion: sweet meets savory, earthy greens adding just the right punch. It wasn’t just a new favorite; it was a bold recipe that shouted “Cuba Queen” with every mouthful.
This Roasted Butternut Squash Pasta with Sausage and Spinach embodies my whole flavor philosophy—packing punchy, balanced flavors with simple ingredients, no boring bites allowed. Layers of roasted butternut squash bring deep fall vibes, while the Italian sausage ups the heat and richness. The spinach isn’t an afterthought; it’s a vital green burst that keeps every forkful fresh and vibrant.
I’ve been obsessed with butternut squash recipes for years, but mixing it into a pasta loaded with sausage and spinach? Game changer. That perfect combo turned a cozy dinner into a celebration-worthy feast. I’m beyond excited to share the recipe with you—it’s perfect for craving big flavors but needing comfort food at the same time. Ready to join me on this bold flavor adventure? Let’s dive in and make your kitchen the unofficial headquarters of Roasted Butternut Squash Pasta with Sausage and Spinach magic.
Ingredients You Need for This:
- 1 medium butternut squash (about 2 lbs), peeled and cubed
The secret to epic Roasted Butternut Squash Pasta with Sausage and Spinach is using fresh butternut squash roasted until golden instead of canned. Fresh is sweet, nutty, and rich. - 12 oz Italian sausage (sweet or spicy, your call)
Choose quality Italian sausage for the best Italian sausage pasta flavor. I love a spicy version because it contrasts perfectly with the squash sweetness. - 5 cups fresh spinach
For the best spinach pasta dishes, use baby spinach—it wilts fast and adds a fresh pop. - 12 oz pasta (penne or rigatoni work great)
A classic pasta shape that holds onto roasted vegetables and sausage in every bite. - 3 cloves garlic, minced
This brightens and ties together the savory sausage and sweet squash. - 1/2 cup grated Parmesan
Splurge a bit here if you can: real Parm makes Roasted Butternut Squash Pasta with Sausage and Spinach sing. Don’t settle for powdered stuff! - 2 tbsp olive oil
A good quality extra virgin olive oil is key for drizzling over the roasting squash and finishing the dish. - Salt, pepper, and red pepper flakes to taste
These seasonings bring heat and balance. - Optional: fresh sage or thyme
These herbs are classic partners with butternut squash, boosting earthy depth without overpowering the sausage or spinach.
You’ll find the best butternut squash and Italian sausage for this Roasted Butternut Squash Pasta with Sausage and Spinach recipe at your local farmers market or quality grocery store. For budget-friendly swaps, try turkey sausage or frozen spinach—just drain extra water well. And heads up: peel and cube the squash in advance to save time on busy nights.
Step-by-Step Instructions:
- Preheat your oven to 425°F. This high heat is critical for roasting your butternut squash until those edges turn caramelized gold.
- Toss the cubed butternut squash with 1 tbsp olive oil, salt, pepper, and optional fresh sage leaves. Spread it out on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until soft and golden. Don’t stress—your Roasted Butternut Squash Pasta with Sausage and Spinach is going to be incredible once these flavors develop.
- While the squash roasts, cook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
- In a large skillet, heat the remaining olive oil over medium heat. Remove Italian sausage from casings and crumble it into the pan. Cook until browned and cooked through, about 6-8 minutes.
- Add the minced garlic to the sausage pan and sauté for 1-2 minutes until fragrant, careful not to burn the garlic.
- Add the roasted butternut squash and spinach to the skillet. Spinach should wilt quickly with the residual heat, turning bright green and soft. Pro tip for Roasted Butternut Squash Pasta with Sausage and Spinach perfection: Toss gently so the squash doesn’t turn to mush.
- Add your cooked pasta and toss everything together. If the mix seems dry, splash reserved pasta water a few tablespoons at a time until it all clings beautifully.
- Finish by sprinkling Parmesan and red pepper flakes across the top, give one last toss, and taste for seasoning.
- Your Roasted Butternut Squash Pasta with Sausage and Spinach should look like a symphony of colors: golden squash, flecks of spicy red, bright green spinach, and sausage crumbles nestled in pasta pearls.
This whole process takes about 45-50 minutes from start to finish in my kitchen, and it’s all worth it when that first forkful hits your mouth. While you wait, here’s a flavor-packed twist on a similar dish you’ve got to try: the Creamy Butternut Squash Pasta is a cozy alternative that’s loaded with flavor too.
Presentation:
People absolutely lose their minds when I serve Roasted Butternut Squash Pasta with Sausage and Spinach at get-togethers. The rustic look of caramelized squash nestled beside the savory sausage and wilted spinach is pure crowd-thrill. For max impact, plate it in a shallow bowl and garnish heavily with extra Parmesan and a sprinkle of fresh thyme or sage.
Pairing suggestions? Bold and bright sides like a peppery arugula salad or roasted Brussels sprouts echo that fall flavor vibe perfectly. On weeknights, a crisp glass of white wine or sparkling water infused with lemon complements the richness.
This Roasted Butternut Squash Pasta with Sausage and Spinach absolutely slays at dinner parties and cozy fall dinners alike. I’ve even turned leftovers into a killer toasted pasta cake for lunch the next day—just press the mix into a skillet and Pan-fry ’til crispy edges form. It’s a whole texture vibe shift.
If you love pasta with roasted vegetables, you can find inspiration in recipes like this Baked Butternut Squash, Sausage and Spinach Pasta. For a family-friendly version with a creamy twist, check out my take on butternut squash gnocchi with sausage here.
FAQs:
Q: Can I make this Roasted Butternut Squash Pasta with Sausage and Spinach spicier?
A: Absolutely! Add extra red pepper flakes or swap the Italian sausage for a spicy chorizo. I love turning up the heat to balance the sweet squash.
Q: What if I don’t have fresh spinach?
A: Frozen spinach works fine—just thaw and squeeze out excess water. Spinach pasta dishes can be flexible, so don’t stress.
Q: How do I know when my butternut squash is roasted enough?
A: It should be soft when pierced with a fork and have beautiful caramelized edges. This is the magic that amps the flavor in Roasted Butternut Squash Pasta with Sausage and Spinach.
Q: Can I prep this ahead?
A: Yes! Roast the squash and cook sausage and pasta separately, then combine when ready. It reheats well but toss with fresh spinach at the last minute.
Q: What pasta shapes work best?
A: Penne, rigatoni, or any ridged pasta that grabs sauce and sausage bits. Smaller pastas can work but might get lost in the mix.
Q: Can I swap the sausage for another protein?
A: Definitely! Ground turkey, chicken, or even crispy bacon pairs well here. Each brings a unique spin on this Roasted Butternut Squash Pasta with Sausage and Spinach classic.
Q: Any secret hacks?
A: Yes! Save some pasta water to loosen the sauce and add flavor. Season repeatedly during cooking to layer taste. These are the tricks that make the dish sing.
Community testers rave about this recipe’s bold flavors and how it stands out among fall pasta recipes. You’re going to kill it!
Conclusion:
This Roasted Butternut Squash Pasta with Sausage and Spinach is everything Cuba Queen stands for: bold, unapologetic flavors that treat your taste buds like royalty. It turns simple ingredients into a fiesta on your plate, making every dinner feel celebration-worthy.
My Roasted Butternut Squash Pasta with Sausage and Spinach Power Tips:
– Roast your butternut squash at high heat for caramelized sweetness.
– Choose spicy Italian sausage for that perfect kick.
– Toss fresh spinach just before serving for vibrant color and texture.
I’ve also rocked versions swapping pumpkin for squash or adding kale instead of spinach. The version with creamy Parmesan sauce and sage was a huge hit, but the classic Roasted Butternut Squash Pasta with Sausage and Spinach gets the most “OMG” reactions.
Make this your signature fall dish! I believe in your flavor adventure skills, and this recipe will make your kitchen the heart of bold flavors. Don’t forget to share your proud Roasted Butternut Squash Pasta with Sausage and Spinach moments with me—it’s the ultimate flavor flex!
Hungry for more bold butternut squash recipes? Take a look at the incredible brown sugar roasted butternut squash or try the cozy winter squash and spinach pasta bake for your next flavor run.
Get cooking, flavor adventurer. Your next bold meal is waiting!
Roasted Butternut Squash Pasta with Sausage and Spinach
This hearty and flavorful roasted butternut squash pasta combines savory sausage and fresh spinach for a comforting, well-balanced autumn dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 12 ounces Italian sausage, casings removed
- 3 cloves garlic, minced
- 5 cups fresh spinach leaves
- 12 ounces pasta (penne or rigatoni)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh sage, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until tender and golden, stirring halfway through.
- While the squash roasts, cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 7-8 minutes.
- Add minced garlic to the sausage and cook for 1 minute until fragrant.
- Add roasted butternut squash to the skillet along with fresh spinach, stirring until spinach wilts, about 2 minutes.
- Reduce heat to low and add the cooked pasta to the skillet. Stir in Parmesan cheese, red pepper flakes, and fresh sage if using. Season with additional salt and pepper to taste.
- Serve warm, garnished with extra Parmesan if desired.
Notes
For a creamier sauce, stir in 1/4 cup of heavy cream or mascarpone cheese when combining the pasta and vegetables.