Roasted Butternut Squash and Sausage Pasta

Name: Roasted Butternut Squash and Sausage Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and cubed; 1 pound Italian sausage, casings removed; 1 large yellow onion, chopped; 3 cloves garlic, minced; 12 ounces penne or rigatoni pasta; 4 cups chicken or vegetable broth; 1/2 cup heavy cream; 2 cups fresh baby spinach; 1/2 cup grated parmesan cheese; 2 tablespoons olive oil; Salt and black pepper to taste

A cozy, comforting bowl of pasta packed with seasonal roasted butternut squash and savory Italian sausage.

By Enzo81 Kitchen· Italian· October 31, 2026

Roasted Butternut Squash and Sausage Pasta

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Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

Fall is the best time of year to head into the kitchen. There is something about the crisp air that makes me crave big, hearty bowls of pasta filled with seasonal favorites like sweet butternut squash and savory herbs.

This recipe is a staple in my house because it comes together in one pan. My best tip is to make sure your squash cubes are similar in size so they roast perfectly at the same time as the onions and garlic.

Ingredients

1 medium butternut squash, peeled and cubed
1 pound Italian sausage, casings removed
1 large yellow onion, chopped
3 cloves garlic, minced
12 ounces penne or rigatoni pasta
4 cups chicken or vegetable broth
1/2 cup heavy cream
2 cups fresh baby spinach
1/2 cup grated parmesan cheese
2 tablespoons olive oil
Salt and black pepper to taste

8Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed squash with olive oil, salt, and pepper on a large baking sheet and roast for 25 minutes until tender and slightly browned.
3
While the squash roasts, brown the sausage in a large pot over medium heat, breaking it up with a wooden spoon as it cooks.
4
Add the onion to the pot with the sausage and cook until softened.
5
Stir in the garlic and cook for one minute until fragrant.
6
Pour the broth into the pot and bring it to a simmer, then add the pasta and cook until tender.
7
Stir in the roasted squash, heavy cream, and baby spinach, cooking just until the spinach wilts.
8
Remove from heat and stir in the parmesan cheese before serving.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. If you want an extra crunch, sprinkle some toasted walnuts or pumpkin seeds on top right before serving.

#Fall Recipes #Pasta #Comfort Food #Dinner #Easy Meals

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