As the leaves turn golden and the evenings get cooler, nothing beats a warm and creamy pasta dish that’s like a comforting hug in a bowl. This recipe perfectly blends creamy roasted butternut squash with savory sausage and fresh spinach tossed with bow-tie pasta, making it the ultimate fall comfort food.
This dish is simple enough for weeknight dinners yet impressive enough for guests, capturing all the cozy fall vibes.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and black pepper to taste
- 8 oz bow-tie pasta (farfalle)
- ½ lb Italian sausage, casing removed
- 4 cloves garlic, minced
- 6 oz fresh spinach
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- Pinch of nutmeg (optional)
- Lemon zest for garnish (optional)
Step-by-Step Instructions
- Roast the Squash Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Cook the Pasta Meanwhile, cook bow-tie pasta in salted boiling water until al dente. Drain and set aside.
- Cook the Sausage and Sauté Vegetables In a large skillet, cook the sausage over medium heat until browned. Add minced garlic and cook for another minute. Add spinach and cook until wilted.
- Make the Creamy Sauce Add the roasted butternut squash to the skillet. Stir in heavy cream, Parmesan cheese, and nutmeg. Let simmer for 3 minutes, mashing some squash to create a creamy texture.
- Combine and Serve Add the cooked pasta to the skillet, toss well to coat. Garnish with lemon zest if desired and serve hot.
Tips & Variations
- For a vegetarian option, substitute the sausage with plant-based sausage.
- Try rigatoni or linguine instead of bow-tie pasta for a different pasta shape.
- Add toasted hazelnuts or fried sage leaves as a topping for extra flavor and texture.
- Make the roasted squash ahead of time and refrigerate for up to 3 days.
Serving Suggestions
- Serve with Garlic Butter Bread Rolls to soak up the delicious sauce.
- A crisp fall salad with apples and walnuts complements the dish perfectly.
- End your meal with Apple Cinnamon Rolls for a cozy dessert.
Related Recipes
- Creamy Butternut Squash Gnocchi with Sausage
- Creamy Parmesan Garlic Beef Bowtie Pasta
- Garlic Butter Bread Rolls
FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and sausage mixture a day or two in advance. Store it in the fridge and reheat before tossing with freshly cooked pasta.
Can I freeze the sauce?
The creamy squash sauce freezes well up to two months. For best results, cook fresh pasta when ready to serve as it freezes less well.
How can I make this healthier?
Use light cream or half and half instead of heavy cream, and swap the sausage for turkey sausage or a plant-based alternative.
What other herbs can I use?
Rosemary, oregano, or a pinch of nutmeg can also add great flavor to this dish.
Can I substitute the sausage with other proteins?
This dish works well with shredded rotisserie chicken, pancetta, or can be served vegetarian without meat.
Creamy Butternut Squash Bow-Tie Pasta with Sausage and Spinach
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- salt and pepper, to taste
- 8 oz bow-tie pasta (farfalle)
- 0.5 lb Italian sausage (or plant-based sausage), casing removed
- 4 cloves garlic, minced
- 6 oz fresh spinach
- 1 cup heavy cream or light cream
- 1/3 cup Parmesan cheese, grated
- Pinch nutmeg (optional)
- Lemon zest, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and lightly caramelized.
- Cook bow-tie pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, cook sausage until browned. Add minced garlic and cook for 1 minute. Add spinach and cook until wilted.
- Add roasted butternut squash to skillet. Stir in cream, Parmesan, and nutmeg. Let simmer 3 minutes. Mash some squash into the cream for extra creaminess.
- Combine with cooked pasta, mix well. Garnish with lemon zest if desired and serve hot.
