Butternut Squash Pasta with Italian Sausage and Fresh Spinach

Butternut Squash Pasta with Italian Sausage and Spinach - ATEASPOONOFHAPPINESS.COM

This recipe is not dairy free. It was published before Simply Whisked went dairy free, but I have chosen not to remove it as a reference for incoming traffic. Feel free to swap dairy free substitutes for the ingredients to make it dairy free or check out the updated version of this recipe.

I found this recipe ages ago on Pinterest, and I’ve been wanting to make it ever since. But when we were in France I found it hard to find butternut squash when it was out-of-season. So when I saw some precut at the grocery store the other day, I decided it was finally time to make it. It ended up being even better than I thought, and I can’t wait to make it again.

Using the butternut squash in the sauce makes the dish a really flavorful and healthy way to eat your vegetables – with pasta. The flavors of the fennel (in the Italian sausage) work so well with the flavor of the butternut squash and they are enhanced even more by the hint of sage in the sauce.

Butternut Squash Pasta with Italian Sausage and Spinach - ateaspoonofhappiness.com

The recipe calls for 12 ounces of butternut squash, but I think you could definitely used up to 1 pound if you had it. We just found a package that size, so that’s what we used.


Butternut Squash Pasta with Italian Sausage and Fresh Spinach

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 12 ounces cubed butternut squash (about 1 inch pieces)
  • 1 pound pasta of choice
  • 2 tablespoons olive oil, divided
  • 1 pound fresh spinach leaves
  • 4 garlic cloves, minced
  • 1 shallot, diced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried sage
  • 1 pound Italian sausage
  • 2 tablespoons grated pecorino romano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Boil salted water in a large pot and cook butternut squash until soft.
  2. Remove from water and puree in food processor or blender.
  3. Cook pasta in the water according to package directions – reserving 1 cup of pasta water for sauce.
  4. In a large skillet, sauté sausage in 1 tablespoon olive oil – when cooked and broken into small pieces, remove from pan and set aside.
  5. Add remaining olive oil to pan and sauté the garlic, shallots and crushed red pepper until golden.
  6. Add spinach to pan and begin to wilt.
  7. While the spinach wilts, add butternut squash, sage, and salt & pepper to the skillet.
  8. Loosen sauce with pasta water (1/2 cup at a time) and stir in pecorino.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Recipe adapted from Skinny Taste.

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  • Reply
    Henry " Allen" Carr
    July 8, 2013 at 6:46 pm

    Melisa I guess you add the sausage and Pasta sometime but it isn’t in the instructions. I used an electric Wok to make this dish and I think it turned out great. Allen Carr a 79 year old widower

  • Reply
    Kathryn Rodgers
    September 9, 2013 at 7:54 pm

    I made this for dinner tonight and it was delicious! I used chicken sausage and it turned out perfect! So simple and healthy!! Keep up the good work!

    • Reply
      Melissa Belanger
      September 9, 2013 at 8:14 pm

      Yey! I’m glad you liked it!

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