Mediterranean Butternut Squash Pasta with Sausage and Spinach
Mediterranean Butternut Squash Pasta with Sausage and Spinach is a hearty, flavorful dish that combines the natural sweetness of roasted butternut squash with savory sausage, tender spinach, and al dente pasta. It balances rich and earthy flavors with fresh Mediterranean herbs and light olive oil, creating a satisfying one-pot meal without feeling heavy. This pasta is perfect for weeknight dinners, cozy fall evenings, or meal prep, and it’s easily adaptable to vegetarian or gluten-free diets. The combination of textures—from tender squash to meaty sausage and silky pasta—makes every bite comforting and exciting.
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: About 50 minutes
Servings: 4–6
Ingredients
For the pasta and vegetables:
400 g (14 oz) pasta of your choice (penne, rigatoni, or fusilli work well)
450 g (1 lb) butternut squash, peeled and diced
2 tablespoons olive oil
2 cloves garlic, minced
200 g (7 oz) fresh spinach, washed and roughly chopped
For the sausage:
300 g (10–12 oz) Mediterranean or Italian sausage, casings removed
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon black pepper
For the sauce:
½ cup vegetable or chicken broth
¼ cup grated Parmesan or Pecorino Romano cheese
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Salt, to taste
Instructions
Preheat the oven to 200°C (400°F). Toss diced butternut squash with 1 tablespoon olive oil and a pinch of salt. Roast for 20–25 minutes until tender and lightly caramelized.
Cook pasta in salted boiling water according to package instructions. Drain and reserve ½ cup of pasta water.
While pasta cooks, heat remaining olive oil in a large skillet over medium heat. Add sausage, breaking it into bite-sized pieces. Cook until browned and fully cooked, about 6–8 minutes.
Add garlic, smoked paprika, and oregano to the skillet, sautéing 1–2 minutes until fragrant.
Add roasted butternut squash to the skillet, tossing to combine with sausage and spices.
Reduce heat to low and add chopped spinach, stirring until wilted.
Pour in broth and a splash of reserved pasta water to create a light sauce. Stir gently to coat the ingredients.
Add cooked pasta to the skillet, tossing everything together. If needed, add more reserved pasta water to loosen the sauce.
Stir in Parmesan cheese, lemon zest, and chopped parsley. Taste and adjust seasoning with salt and pepper.
Serve warm, garnished with extra cheese and parsley if desired.
Tips
Roast butternut squash until slightly caramelized for maximum flavor.
Use fresh herbs to brighten the dish.
Don’t overcook the spinach; just wilt it lightly.
Save some pasta water to help create a silky sauce.
Use high-quality sausage for better flavor.
Cook pasta al dente so it holds up when tossed with the sauce.
Lemon zest adds brightness—don’t skip it.
Adjust salt gradually since sausage and cheese already add seasoning.
Toss gently to avoid mashing the roasted squash.
Serve immediately for the best texture, but leftovers reheat well.
Variations
Use chicken sausage or turkey sausage for a leaner option.
Add sun-dried tomatoes for a sweet, tangy boost.
Replace pasta with gluten-free pasta or zucchini noodles.
Include roasted red peppers for extra Mediterranean flavor.
Swap Parmesan for feta for a sharper, tangier note.
Add a pinch of crushed red pepper flakes for mild heat.
Toss in toasted pine nuts for additional crunch.
Use butternut squash puree instead of roasted cubes for a creamy version.
Incorporate kale or arugula instead of spinach.
Finish with a drizzle of good-quality olive oil for richness.
Q&A
Can I make this dish ahead of time?
Yes, store pasta and sauce separately and reheat gently to prevent overcooking.
Can I use pre-cooked or frozen squash?
Yes, thaw and roast or sauté until lightly caramelized.
Is this recipe vegetarian?
Omit sausage and use chickpeas or plant-based sausage as a substitute.
Can I freeze leftovers?
Yes, but best to freeze without spinach and add fresh when reheating.
What type of pasta works best?
Medium shapes like penne, rigatoni, or fusilli hold the sauce well.
Can I add cream to the sauce?
Yes, a splash of cream can make it richer but slightly less Mediterranean.
How can I make it spicier?
Add crushed red pepper flakes when sautéing the garlic and sausage.
Can I use pre-grated cheese?
Yes, but freshly grated Parmesan melts and flavors better.
How do I store leftovers?
Refrigerate in an airtight container for up to 2 days.
Can I use chicken instead of sausage?
Yes, cubed chicken breast or thigh works well; brown before adding vegetables.
Nutrition
(Approximate per serving)
Calories: 480
Carbohydrates: 52 g
Protein: 23 g
Fat: 20 g
Fiber: 6 g
Sugar: 6 g
Conclusion
Mediterranean Butternut Squash Pasta with Sausage and Spinach is a versatile, flavorful dish that balances sweetness, savoriness, and freshness in every bite. The combination of roasted squash, tender sausage, and vibrant spinach creates a comforting yet refined meal. With simple preparation, customizable ingredients, and bold Mediterranean flavors, it’s a dish that works for both casual weeknights and special dinners. Once you make it, it’s easy to see why this pasta becomes a regular favorite in any kitchen.