Creamy Butternut Squash Pasta with Sausage and Spinach

Did you know that nearly 70% of home cooks feel they don’t have the time to make a truly satisfying, from-scratch meal on a busy weeknight?

I used to be firmly in that camp, convinced that a creamy, decadent pasta dish required hours of simmering and stirring. That was before this magical, one-pan wonder of a recipe danced into my life and completely changed my dinner game. It’s the kind of meal that feels like a warm hug in a bowl, a secret weapon that proves you can have incredible, soul-soothing flavor without sacrificing your entire evening. It all comes together to create the most luscious, velvety sauce for this incredible creamy butternut squash pasta.

Frequently Asked Questions

Can I make this recipe vegetarian?

Absolutely! You can easily make a delicious vegetarian version. Simply omit the sausage and add in some extra veggies like sautéed mushrooms or sun-dried tomatoes for a savory, meaty flavor. A can of drained and rinsed white beans would also be a fantastic addition for some plant-based protein.

My sauce seems too thick. How can I thin it out?

No problem at all! The sauce can thicken as it sits. The easiest fix is to simply stir in a little more of the reserved pasta water, a tablespoon or two at a time, until it reaches your desired creamy consistency.

What’s the best way to store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so when reheating, add a splash of broth, milk, or water to a skillet along with the pasta. Warm it over medium-low heat, stirring gently, until heated through.

Can I use a different type of squash?

You sure can! While butternut squash is our star for its sweetness and creamy texture, acorn squash or sweet potato would be wonderful substitutes. Just make sure to roast them until they are completely tender and easily mashable.