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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.

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

Pasta in a a decadent creamy sauce made from butternut squash, no need for cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.

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!

Pasta in a a decadent creamy sauce made from butternut squash, no need for cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.

 

More Pasta Recipe You May Enjoy:

Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

4.80 from 108 votes
8
Cals:362
Protein:20
Carbs:55
Fat:8
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.
Course: Dinner
Cuisine: Italian
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.
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
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:

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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

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518 comments on “Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach”

  1. So good and easy. I cut my butternut squash in half and roast in the oven before I purée because I hate cubing it. Makes my life easier. 

  2. Avatar photo
    Alexandra B.

    I love this recipe!! This is the first new recipe I tried when I moved into my own place 3 years ago and it was so good, I’ve made it so many times since and make it for all my friends. So good, 10/10

  3. I don’t leave reviews often, but had to for this recipe!!   It was not only amazing the night it was made, but again later with some of the frozen sauce reheated.  Definitely a keeper, in rotation and sending to friends!! 
    The only criticism I have, is if you’re working with fresh butternut squash, prep time is not 10 minutes.  So if you’re looking for quick, use precut or frozen as suggested in the notes

  4. After trying this (and it’s delicious!) I made a batch of just the sauce and froze it in ice cube trays. Easy to pull out a few and to use with ravioli, tortellini, etc later for a quick meal prep.

  5. OMG.  This is our new favorite recipe.  Two people I know that dislike squash even loved it.  The texture, the flavors, everything about this dish is scrumptious. 

  6. Avatar photo
    Ms Creamer MaryBeth

    Yumbo!

    Although, next time I may simplify slightly by using frozen squash purée …

  7. Delicious recipe! I added the sage earlier with the garlic and shallots for more flavour – careful not to let it burn) and I added spicy Clamato juice (pickled bean flavour) to thin out the sauce at the end. I know it sounds gross, but you’ll thank me later 😂

  8. I’ve loved every recipe I’ve tried of yours, but I have to say this one is my favorite. I want to make it every week!

  9. Avatar photo
    Beverly Cornett

    Very tasty recipe!  I needed more than a cup of pasta water to thin the sauce. I probably used 1 1/2 cups of water.  I used Isernio’s spicy chicken sausage and thought the flavor was amazing.  Instead of boiling the butternut squash, I roasted it with olive oil, salt pepper and garlic powder.  I roasted the squash for 22 minutes at 400 then blended it. .  The recipe makes generous serving portions.  I’ll make this again!  

  10. So delicious! But I made waaay too much. Does this freeze well? Just worried about how the pasta will hold up. 

  11. Can you make the sauce the day before and put in the fridge for the next evening and just warm it through?
    Also, what would you recommend to make this dish veggie – thinking for a dinner party, part meat eaters part vegetarians!
    Thanks

      1. Another awesome SkinnyTaste recipe! I’ve made it a handful of times and it never disappoints. I thought I had already commented on this recipe, but I don’t see any of my prior comments. I made it this evening and stuck all 5 servings in the freezer to have for lunches next week. . Because the pasta tends to soak up the liquid, I added a generous amount of the pasta water (like, possibly 2 cups, maybe a smidge more) before packaging up the servings. 

  12. Great way to use squash. Made this for dinner last night, and my kitchen smelled like a fancy restaurant. Delicious and healthy. Thank you! 

  13. This looks amazing but it’s listed under low sodium recipes and there’s no way this is low sodium. I’m sure it’s the sausage that is responsible. Any suggestions to lower the sodium in this and not lose the flavor? 

  14. Avatar photo
    Ellen Petersen

    This is a go to comfort food recipe for my husband and I.  I substituted a pumpkin puree that I had in the freezer for the butternut squash, and it turned out delicious.  I used spicy pork sausage and gluten free pasta.

  15. Super delicious! Per the recommendation of some other comments, I added a little lemon juice while I was sauteing the leeks. I also used 2 tablespoons of butter instead of 1 since I was using light butter anyway. I served it with some Italian chicken sausage. Yum!

  16. Made this tonight with chickpea pasta. Doubled the squash since I like saucy pasta and added in a bit more spinach so it wouldn’t go bad. So good!! Hubs and toddler loved it. Going in the rotation