Pasta is one of those things that always goes over well in my household. My kids are good eaters, but if I’m introducing something new, I’ll usually add it to pasta first. This Butternut Squash Pasta with Spinach is the ideal fall pasta dish because it incorporates a seasonal ingredient – butternut squash – into a family favorite. That makes this dish a homerun. Plus, I add some spinach to it so everyone gets a serving of green vegetables, too.
Making the pasta sauce with the squash does take some time so I recommend starting it first. You can even make it in advance and store it in the fridge. Or, if you’re really thinking ahead, make the squash and freeze it for later. It will thaw beautifully and make a beautiful sauce for pasta in deep winter! Once the sauce is almost ready then you can boil the pasta until al dente and get everything ready to be plated. Toss it all together and dinner is ready!
To finish off the dish I recommend a big shower of Parmesan cheese. Yes, that makes the sauce even richer, but we know that it’s going to be rich from the start so you may as well go all in. I think this tastes the best when it is steaming hot so definitely serve it to the table the minute it is ready. I know my kids really love this so they usually leave clean pasta bowls!
This warm, rich pasta dish is the epitome of fall flavor. The squash is soothing and filling, the spinach barely registers but still provides nice texture, and the bowtie pasta really is the perfect backdrop for everything. Be sure to serve crusty bread and an extra bowl of grated Parmesan on the side. This is definitely going to be a family favorite this fall!
Creamy Butternut Squash Pasta with Sausage and Spinach
This is truly the most delicious, decadent pasta dish for fall. It’s the best way to incorporate squash into a meal that isn’t a soup or roasted side.
Ingredients:
1 medium butternut squash, peeled and cubed (about 4 cups)
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, based on preference)
4 cups baby spinach
12 oz bowtie pasta
1 small onion, diced
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (optional)
Salt and pepper, to taste
Pinch of red pepper flakes (optional)
Fresh parsley for garnish
Instructions:
Roast the Butternut Squash:
Preheat your oven to 400°F.
Toss the butternut squash cubes with olive oil, salt, and pepper.
Spread them out on a baking sheet and roast for 20-25 minutes, until tender and golden brown.
Cook the Pasta:
While the squash is roasting, cook the pasta in salted water according to package instructions. Drain and set aside.
Cook the Sausage:
In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until fully browned and cooked through (about 7-10 minutes).
Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
Sauté the Aromatics:
In the same skillet, add diced onions and garlic. Cook over medium heat until softened and fragrant, about 3-4 minutes.
Make the Butternut Squash Sauce:
Transfer the roasted butternut squash to the skillet with the onions and garlic.
Pour in the chicken broth and heavy cream. Stir to combine and let it simmer for 5-7 minutes.
Using an immersion blender (or carefully transfer to a regular blender), blend the sauce until smooth and creamy. Season with salt, pepper, and red pepper flakes (if using).
Combine with Sausage and Spinach:
Return the cooked sausage to the skillet and stir to combine.
Add the baby spinach and stir until the spinach wilts into the sauce.
Mix in Pasta:
Add the cooked pasta to the skillet, tossing everything together so the pasta is coated in the creamy butternut squash sauce.
Finish and Serve:
If using, sprinkle with grated Parmesan cheese and toss to combine.
Garnish with fresh parsley and serve warm.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
Comments