Autumn Sausage Pasta Squash
Autumn Sausage Pasta Squash is a heartwarming dish that brings together roasted butternut squash, savory Italian sausage, and penne pasta in a creamy sauce. Perfect for chilly evenings, this recipe showcases the flavors of fall, making it an ideal comfort food for family dinners or gatherings with friends. Enjoy this delightful blend of textures and tastes that will warm your soul and satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz penne pasta
- 1 lb Italian sausage (sweet or spicy)
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp Italian seasoning
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the cubed butternut squash on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes until tender.
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, brown the Italian sausage (remove casings first), breaking it apart as it cooks for 5-7 minutes. Add minced garlic in the last minute to avoid burning.
- Combine roasted butternut squash, cooked pasta, fresh spinach, heavy cream, Italian seasoning, salt, and pepper into the skillet with the sausage. Stir gently over low heat until heated through.
- Serve warm in bowls or plates. Optionally top with Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 95mg
Keywords: Substitute Italian sausage for turkey or plant-based alternatives for a lighter version. Add kale for extra greens or sprinkle nutmeg for warmth. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of broth.