Fall is here, and that means it is time to bring out all the cozy, comforting recipes! One of my favorites for the season is this Creamy Butternut Squash Pasta with Sausage. It is rich, flavorful, and filled with seasonal goodness that will warm you up on even the chilliest autumn nights. Whether you are cooking for a busy weeknight dinner or hosting friends, this recipe is simple to make and always a crowd-pleaser.
Why You’ll Love This Recipe
The star of this dish is butternut squash, a naturally sweet and nutty vegetable that transforms beautifully when roasted. With just a drizzle of olive oil, the squash caramelizes in the oven, creating a creamy, velvety base for the pasta sauce. The addition of savory Italian sausage balances the sweetness perfectly, giving you a rich, satisfying meal with layers of flavor in every bite.
Simple Ingredients, Big Flavor
To make these pumpkin-season-inspired pasta bowls, you will need everyday ingredients like pasta, fresh butternut squash, garlic, onion, cream, Parmesan cheese, and your favorite sausage. The sauce comes together in one pan, blending roasted squash into a smooth, luscious mixture that coats every strand of pasta. For a little extra flavor, finish the dish with fresh herbs, cracked black pepper, and a sprinkle of Parmesan on top.
Perfect for Fall Gatherings
This butternut squash pasta with sausage is the ultimate fall comfort food. It is hearty enough for dinner, yet elegant enough to serve at a holiday party or family get-together. Pair it with a crisp green salad or garlic bread, and you have a cozy meal that feels restaurant-quality but is easy to prepare at home. Once you try it, it will quickly become one of your go-to fall dinner recipes.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Roasting your Butternut Squash:
The butternut squash should be peeled, seeded, and cubed. You can do it yourself or buy cubed butternut squash in the store.
Tip: If you peeled, seeded, and cubed butternut squash ahead (or bought cubed squash in the store), you can store it refrigerated in an airtight container for up to 2 days. Use cubed butternut squash within 2 days.
Make Ahead Instructions: Roast butternut squash up to 2 days ahead. Keep it refrigerated in an airtight container until ready to use. Reheat it briefly in the microwave before adding it to the pasta. Or, just add it to the creamy pasta sauce, stir it in and reheat it in the cream sauce.
How to store your Creamy Butternut Squash Pasta
Refrigerate. Store leftover Creamy butternut squash pasta in an airtight container in the refrigerator for up to 4 days.
Freeze. You can freeze Creamy butternut squash pasta in an airtight container for up to 2 months.
Reheat. Reheat the pasta gently on the stovetop in the skillet over medium heat, stirring halfway through. Add extra milk or heavy cream to thin out the sauce.
Tools & Supplies for Making Creamy Butternut Squash Pasta:
More Pasta Recipes to try:
Creamy Roasted Butternut Squash Pasta with Sausage
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash peeled, seeded, and cubed
- 1 tbsp olive oil
- salt
- pepper
Sausage
- 1 tbsp olive oil
- 1/2 lb sausage crumbed, without casings
Creamy Pasta Sauce
- 1 tbsp olive oil
- 2 tbsp minced garlic
- 6 oz spinach
- 1 cup heavy cream
- 1/3 cup parmesan cheese shredded or grated
- salt
Pasta
- 8 oz farfalle pasta
Instructions
Roasted Butternut Squash
- Preheat oven to 400 F
- In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a silicone baking mat or parchment paper-lined baking sheet in one layer, without overcrowding.
- Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
Sausage
- In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
- Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
Creamy Pasta Sauce
- In another large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
- Add heavy cream. Bring to a brief boil, then immediately reduce to simmer. Add Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on simmer until the cheese melts. Remove from heat.
- Season with salt to taste. No salt might be necessary if the sausage is already salty.
Cook Pasta
- Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
Assemble
- To the large skillet with creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.
- Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.
Notes
How to Store, Freeze, Reheat your Creamy Roasted Butternut Squash Pasta
- Refrigerate. Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 4 days.
- Freeze. You can freeze butternut squash pasta in an airtight container for up to 2 months.
- Reheat. Reheat the pasta gently on the stovetop in the skillet over medium heat, stirring halfway through. Add extra milk or heavy cream to thin out the sauce.
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