As the leaves begin to turn vibrant shades of orange and gold, I can’t help but feel that cozy pull towards the kitchen. There’s something truly comforting about autumn cooking—the way the air fills with the warmth of spices and the promise of heartwarming dishes. One of my all-time favorites to whip up during this season is my creamy butternut squash pasta with sausage and spinach. It’s a bowl of pure happiness that wraps you in a hug with every bite. The creamy, dreamy sauce, savory sausage, and tender, earthy squash come together to create an experience that feels like a warm blanket on a chilly evening.

Whenever I make this dish, I can’t help but think about evenings spent with friends, laughter spilling over as we gather around the dining table. Whether it’s a casual weeknight dinner or a cozy gathering, this pasta dish never fails to impress. And the best part? It’s easy enough to make on a busy night and fancy enough to serve at a dinner party!

Why You’ll Love This Recipe

Easy Weeknight Dinner: Quick to prepare, making it the perfect choice for busy evenings.
Budget-Friendly: With simple, seasonal ingredients, it won’t break the bank!
Comforting Flavors: The combination of creamy sauce and savory sausage creates an irresistible dish that warms you from the inside out.
Vegetarian Option: Easily adaptable for a meat-free version—just skip the sausage!

Ingredients

Now, let’s gather what you’ll need. These ingredients come together beautifully, creating a symphony of flavors!

12 oz pasta (penne, fusilli, or your favorite)
1 medium butternut squash, peeled and diced (approximately 4 cups)
1 lb Italian sausage (sweet or spicy, your choice!)
3 cups fresh spinach
1 cup heavy cream
1 cup vegetable broth or chicken broth
1 onion, finely chopped
3 cloves garlic, minced (fresh adds more punch than powdered!)
1 tsp dried thyme
1 tsp dried sage
2 tbsp olive oil or butter
Salt and pepper, to taste
Parmesan cheese, for serving

Step-by-Step Instructions

Ready to dive in? Let’s create some kitchen magic!

Prepare the Pasta: Start by cooking the pasta according to package instructions in a large pot of salted boiling water. Aim for al dente. Make sure to reserve a cup of pasta water before draining. Trust me; it’ll help you make your sauce creamy later on!
Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Saute the Veggies: In the same skillet, toss in the chopped onion. Cook until it’s translucent, about 3-4 minutes, then add the minced garlic and cook until fragrant, around 30 seconds. If you didn’t finish your coffee before starting this, you might want to get a refill at this point. The smell is heavenly!
Cook the Squash: Add the diced butternut squash to the skillet with thyme and sage. Stir to combine. Cook for about 5 minutes, until the squash begins to soften. You can add a splash of broth to help it along.
Add the Broth and Cream: Pour in the vegetable or chicken broth and bring to a simmer. Once the squash is tender (you can easily poke it with a fork), stir in the heavy cream. Let it simmer for another 5-8 minutes until thickened. If it feels too thick, add a splash more broth or some reserved pasta water!
Finish the Sauce: Using an immersion blender or a regular blender (let it cool a bit first!), puree the sauce until smooth. Return it to the skillet, add the cooked sausage and fresh spinach, stirring until the spinach wilts. Season with salt and pepper to taste.
Combine with Pasta: Add the drained pasta to the sauce, tossing everything together until well coated. If it’s not creamy enough, drizzle in some of that reserved pasta water. This dish is all about that luscious, creamy sauce. You’ll want to make sure it clings to every noodle!
Serve: Plate the pasta and finish with a generous sprinkle of Parmesan cheese. I like to add a little extra pepper on top and maybe even a light drizzle of olive oil for that added flair.

Pro Tips & Variations

Wanna switch things up? Here are a few playful twists you can try:

Add Some Heat: For a spicy kick, toss in some red pepper flakes along with the garlic.
Go Nutty: Add toasted walnuts or pumpkin seeds for a crunchy texture contrast!
Make it Vegetarian: Swap the sausage for lentils or mushrooms for added depth and richness.
Cheesy Goodness: Mix in some goat cheese or cream cheese for a different creamy texture.

Serving Suggestions

The beauty of this creamy butternut squash pasta is that it can be served alongside a simple arugula salad with a light vinaigrette, and perhaps some warm, crusty bread to soak up every last bit of that luscious sauce. Or, if you’re like me, enjoy it with a glass of white wine and some cozy conversation. It’s the perfect dish to bring everyone together and create lasting memories.

Storage Tips

Got leftovers? Lucky you! Here’s how to keep them tasting fabulous:

Refrigerate: Store any leftover pasta in an airtight container for up to 3 days. Just reheat slowly on the stove with a splash of water or cream to bring back that creamy texture.
Freeze: If you want to save some for later, freeze in an airtight container for up to 2 months. To reheat, thaw overnight in the fridge and then warm on the stove.

FAQs

Can I use frozen butternut squash?

Absolutely! Frozen butternut squash is a great time-saver. Just make sure to thaw it and drain any excess moisture before adding it to your sauce.

What if I don’t have heavy cream?

No worries! You can substitute with half-and-half or even whole milk, but keep in mind the sauce will be a touch less rich. If you prefer a lighter option, a cashew cream can be made easily in a blender!

Can I make this dish ahead of time?

You certainly can! Just prepare everything up to the final combining step. When you’re ready to serve, just reheat and mix in the pasta—it’s just as delicious!

Is this dish suitable for kids?

Yes, indeed! The creamy sauce and familiar flavors make it kid-friendly. You might even find your little ones will love helping stir in the spinach!

How can I make this recipe vegan?

Great question! To make it vegan, omit the sausage and replace the cream with coconut milk or a cashew cream. You can find many plant-based sausage alternatives that will also work wonderfully!

Conclusion

There you have it—a delightful and nourishing creamy butternut squash pasta with sausage and spinach that will warm your heart and fill your belly! I hope you try this recipe and make it your own. Feel free to drop back here and let me know how it turned out or share any fun tweaks you made along the way. Cooking is all about enjoying the process and making it personal! Happy cooking, my friend!