Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach
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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.
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
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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.
Nutrition
Serving: 11/4 cups, Calories: 362kcal, Carbohydrates: 55g, Protein: 20g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 53mg, Sodium: 419mg, Fiber: 5g, Sugar: 1g
WW Points Plus: 9
Keywords: butternut squash pasta sauce, butternut squash pasta sauce recipes, butternut squash sauce, pasta with butternut squash
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I love anything and everything with squash. This was easy and delicious..thank you !!!!!
Can you use evoo instead of whipped butter?
Sure
We had several butternut squash from the farmer’s market so I was trying to find something to do with some of them. I’m sure our version was not as healthy (breakfast sausage and regular pasta) but it was certainly good! As many others have said, the sauce is a delicate blend of flavors -and you don’t taste the squash flavor at all.
I make this once or twice every fall! Amazing. Have been for at least 5 years now. Had it tonight with spaghetti squash.Â
This recipe is amazing!! I don’t like butternutsquash, neither does my boyfriend. But this recipe looked so good, I had to try it. Boy, am I glad I did! This dish is simply delicious. I used mild pork sausages, but used crushed red pepper to spice it up to my taste. This recipe is now a staple in my house. I make a whole batch to have a couple of leftovers for lunch during the week. If you were hesitating on doing it, don’t! Give it a try and you won’t regret it!
Delicious!! Used mild pork sausage and added crushed red pepper so I could control the heat. Also added chicken bone broth instead of pasta water. Will absolutely make again.