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Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.
We also love this meatless Spaghetti with Creamy Butternut Leek Sauce, which inspired this recipe. And with the addition of shaved Parmesan and spicy chicken sausage, the end result is savory and delicious.
This oldie is perfect for the change of seasons, I just added video to the recipe!
How To Make Pasta with Butternut Sauce
Butternut squash makes the creamiest sauce, which makes it a healthy, lighter alternative to cream sauces made with heavy cream and butter. It’s also easy to do! To make it quick, buy pre-cut or frozen butternut squash. You can double the sauce recipe and freeze it for another day!
 
More Pasta Recipe You May Enjoy:
- Pasta with Broccoli and Sausage
- Pasta with Chicken Sausage, Peppers and Escarole
- One Pot Spaghetti and Meat Sauce
- Cajun Chicken Pasta on the Lighter Side
- Penne with Brussels Sprouts Ragu
Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach
Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.
Yield: 5 servings
Serving Size: 1 1/4 cups
Ingredients
- 11 oz 4 links spicy chicken Italian sausage
- 1 lb butternut squash, peeled and diced
- 1 tbsp whipped butter
- 10 oz pasta, wheat or gluten-free
- 1/4 cup shallots, minced
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 2 tbsp fresh shaved parmesan cheese
- 4 sage leaves, sliced thin
- kosher salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
- Remove squash with a slotted spoon and place in a blender, blend until smooth.
- Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
- Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
- Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
- Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
- Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
- Serve with additional parmesan cheese on the side if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 1/4 cups, Calories: 362 kcal, Carbohydrates: 55 g, Protein: 20 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 419 mg, Fiber: 5 g, Sugar: 1 g
