Butternut Squash Pasta

Ingredients for Butternut Squash Pasta

I have made this butternut squash pasta enough times to know exactly which ingredients make it shine. I always use fresh sage here rather than dried because it fries up beautifully in the butter and adds a warm, slightly nutty aroma that dried sage just cannot replicate.

For the Roasted Squash:

• 3 lbs butternut squash (peeled, seeded, and chopped into 3/4-inch pieces, about 4 cups cubed) – I recommend buying pre-cut squash from the store to save real time on prep
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon black pepper

For the Pasta and Skillet:

• 1 lb orecchiette pasta (or another short pasta shape) – In my experience, orecchiette holds the sauce and squash bits in its little cups perfectly in every single bite
• 1 tablespoon olive oil
• 1 lb Italian sausage (casings removed if using links) – My preference is mild Italian sausage, but hot sausage works great if you want extra kick
• 1 tablespoon unsalted butter
• 1/2 cup chopped shallot (about 1 medium shallot)
• 6 leaves fresh sage (chopped)
• 2 cloves garlic (minced)
• 3 cups chopped fresh spinach
• Salt and pepper to taste

For Serving:

• Grated Parmesan cheese
• Red pepper flakes to taste

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Step-by-Step Instructions

I recommend starting the squash in the oven first and getting the pasta water going while it roasts. That way everything finishes close together and nothing sits waiting. Timing these components together is the real trick to making this recipe feel effortless.

Step 1: Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Toss the cubed butternut squash with 1 1/2 tablespoons olive oil, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper. Spread in a single layer with no overlapping pieces. Overlapping causes steaming instead of roasting and you will miss those caramelized edges.

Step 2: Roast the squash for 15 minutes, then flip the pieces with a spatula. Continue roasting for another 10 to 15 minutes until the edges are lightly golden and a fork slides through easily. Pull from the oven and set aside. Total roast time is 25 to 30 minutes.

Step 3: While the squash finishes roasting, bring a large pot of well-salted water to a boil. Cook the orecchiette according to package directions until just al dente. Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside in a mug or small bowl. Drain the pasta but do not rinse it. Rinsing washes away the starch that helps the sauce cling.

Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into crumbles with a wooden spoon. Cook until fully browned with no pink remaining, about 6 to 8 minutes. Do not rush this step or the sausage will steam instead of brown.

Step 5: Reduce the heat to medium. Add the butter and shallot to the skillet. Cook, stirring, for 2 minutes until the shallot softens and turns slightly translucent. Add the chopped sage and cook for 1 minute. You will smell that warm, toasty aroma immediately.

Step 6: Add the minced garlic and chopped spinach. Stir and cook for about 1 minute until the spinach wilts down completely. Stir constantly during this step so the garlic does not burn and turn bitter.

Step 7: Add the drained pasta and 2 tablespoons of the reserved pasta water. Toss everything together to coat. If the pasta looks dry or tight, add more pasta water one tablespoon at a time until it comes together with a light coating. You may not need all of the reserved water.

Step 8: Gently fold in the roasted butternut squash. Taste and season with salt and pepper as needed. Serve right away topped with freshly grated Parmesan and a pinch of red pepper flakes.

Best Side Dishes to Serve with Butternut Squash Pasta

This butternut squash pasta is rich and filling on its own, but a few well-chosen sides pull the whole meal together and add a nice contrast in texture and flavor.

Garlic Bread: Warm, buttery easy garlic bread is the classic companion for any pasta night. It soaks up any extra sauce in the skillet and gives you something to crunch between bites.

Homemade Cheesy Breadsticks: A basket of homemade cheesy breadsticks alongside this pasta turns a regular weeknight into something that feels a little more special without any extra effort.

Garlic Roasted Vegetables: A sheet pan of garlic roasted vegetables is a natural pairing here. The caramelized, slightly crispy edges echo the roasted squash and add a great nutritional balance to the meal.

Spinach and Ricotta Stuffed Shells: If you are feeding a larger group and want a second Italian-inspired dish on the table, these spinach and ricotta stuffed shells share the same spinach and Parmesan flavor notes and work beautifully alongside.

Creamy Italian Sausage Rigatoni: For a sausage-forward pasta fan who wants to compare two great recipes, this creamy Italian sausage rigatoni is another bold, satisfying option from the same flavor family.

One-Pot Garlic Butter Sausage Orzo: If you want a lighter side dish with a similar base, this one-pot garlic butter sausage orzo uses overlapping ingredients and makes a great companion or easy leftover meal the next day.

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Storing and Reheating Butternut Squash Pasta

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The pasta absorbs moisture as it sits, so plan to add a splash of broth or water when reheating to loosen it back up.

To reheat, warm the pasta in a skillet over medium-low heat with 1 to 2 tablespoons of chicken broth or water, stirring gently until heated through. The microwave also works, covered with a damp paper towel to prevent the pasta from drying out. I recommend the skillet method for the best texture. Pro tip: the roasted squash softens further as it sits, which makes the leftovers taste even richer and more cohesive the next day.

This pasta also works well at room temperature for a packed lunch. Just skip reheating and let it come to room temperature naturally before eating.

FAQs

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Butternut Squash Pasta

A rich, satisfying fall pasta made with roasted butternut squash, crumbled Italian sausage, fresh sage, and wilted spinach, all tossed together in one skillet with orecchiette and finished with Parmesan.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 732

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs butternut squash peeled, seeded, and chopped into 3/4-inch pieces, about 4 cups cubed
• 1.5 tbsp olive oil for the squash
• 0.25 tsp fine sea salt for the squash
• 0.125 tsp black pepper for the squash
• 1 lb orecchiette pasta or another short pasta shape such as rigatoni or penne
• 1 tbsp olive oil for the skillet
• 1 lb Italian sausage casings removed if using links
• 1 tbsp unsalted butter
• 0.5 cup shallot chopped, about 1 medium shallot
• 6 leaves fresh sage chopped
• 2 cloves garlic minced
• 3 cup fresh spinach chopped
• salt and pepper to taste
• grated Parmesan cheese for serving, optional
• red pepper flakes for serving, optional

Equipment

• Rimmed baking sheet
• Parchment paper
• Large pot
• Large skillet
• Wooden spoon or spatula

Method

 

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Toss cubed butternut squash with 1 1/2 tablespoons olive oil, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper. Spread in a single layer with no overlapping pieces.
2. Roast the squash for 15 minutes. Flip the pieces, then continue roasting for 10 to 15 more minutes until the edges are lightly caramelized and the squash is fork-tender. Total roast time is 25 to 30 minutes. Set aside.
3. While the squash finishes roasting, bring a large pot of salted water to a boil. Cook the orecchiette according to package directions for al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and do not rinse it.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and break it into crumbles. Cook until fully browned with no pink remaining, about 6 to 8 minutes.
5. Reduce heat to medium. Add the butter and shallot to the skillet. Cook, stirring, for 2 minutes until softened. Add the chopped sage and cook for 1 minute.
6. Add the minced garlic and chopped spinach. Stir and cook for about 1 minute until the spinach wilts. Stir constantly to prevent the garlic from burning.
7. Add the drained pasta and 2 tablespoons of the reserved pasta water. Toss to coat. Add more pasta water one tablespoon at a time if the pasta looks dry.
8. Gently fold in the roasted butternut squash. Taste and season with salt and pepper. Serve immediately with grated Parmesan and red pepper flakes.

Notes

Start the squash in the oven first and get the pasta water going while it roasts so everything finishes close together. Pre-cut squash saves significant prep time. Roasted squash can be made up to 3 days ahead. Leftovers keep for up to 4 days in the fridge and reheat best in a skillet with a splash of broth.