why make this recipe
Creamy Butternut Squash Pasta with Sausage and Spinach is a cozy dish that warms you up on chilly days. The sweet flavor of butternut squash pairs beautifully with savory Italian sausage and fresh spinach, creating a delightful balance. Plus, the creamy sauce makes every bite rich and satisfying. It’s an easy, one-pan recipe that is perfect for a weeknight dinner or a special occasion.
how to make Creamy Butternut Squash Pasta with Sausage and Spinach
Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 lb Italian sausage, casings removed
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced butternut squash, onion, and garlic. Sauté until the squash is tender, about 10-15 minutes.
- In the same skillet, add the sausage and cook until browned and cooked through.
- Stir in the spinach and cook until wilted.
- Lower the heat and add the heavy cream and Parmesan cheese, stirring until combined.
- Toss the cooked pasta with the sauce. Season with salt and pepper.
- Serve warm, garnished with fresh parsley if desired.
how to serve Creamy Butternut Squash Pasta with Sausage and Spinach
Serve the creamy butternut squash pasta hot. You can add extra grated Parmesan cheese on top for enhanced flavor. Pair it with a side salad or garlic bread for a complete meal. This dish is perfect for family dinners or gatherings with friends.
how to store Creamy Butternut Squash Pasta with Sausage and Spinach
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, warm it in a skillet over low heat or in the microwave until heated through. Add a splash of cream or broth if it seems dry.
tips to make Creamy Butternut Squash Pasta with Sausage and Spinach
- Make sure to dice the butternut squash into small pieces to ensure it cooks quickly and evenly.
- Feel free to use other types of sausage, such as turkey or chicken, for a lighter version.
- For added flavor, you can include spices like nutmeg or Italian seasoning in the sauce.
variation
You can easily make this dish vegetarian by omitting the sausage. Instead, add extra vegetables like bell peppers or mushrooms for more texture. You can also use vegetable broth instead of cream to make it lighter.
FAQs
Q: Can I use frozen butternut squash?
A: Yes, you can use frozen butternut squash. Just thaw and drain it before cooking.
Q: Can I use a different type of pasta?
A: Absolutely! You can use any pasta shape you like, such as spaghetti or fusilli.
Q: Is this recipe suitable for meal prep?
A: Yes, this recipe is great for meal prep! Just store the pasta and sauce separately to keep everything fresh.
Creamy Butternut Squash Pasta with Sausage and Spinach
Ingredients
Pasta and Vegetables
- 8 oz pasta (penne or rigatoni)
- 1 medium butternut squash, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach
Sauce Ingredients
- 1 lb Italian sausage, casings removed
- 2 tablespoons olive oil For sautéing
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese Plus extra for serving
- to taste Salt and pepper
- to garnish Fresh parsley Optional garnish
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Sautéing Vegetables and Sausage
- In a large skillet, heat olive oil over medium heat. Add the diced butternut squash, onion, and garlic. Sauté until the squash is tender, about 10-15 minutes.
- In the same skillet, add the sausage and cook until browned and cooked through.
- Stir in the spinach and cook until wilted.
Making the Sauce
- Lower the heat and add the heavy cream and Parmesan cheese, stirring until combined.
Combining Ingredients
- Toss the cooked pasta with the sauce. Season with salt and pepper.
Serving
- Serve warm, garnished with fresh parsley if desired.