Go Back
–+ servings
Delicious Autumn Sausage Pasta Squash

Delicious Autumn Sausage Pasta Squash for Cozy Nights

Enjoy this Delicious Autumn Sausage Pasta Squash, a comforting dairy-free dish perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz bow-tie or farfalle pasta Use gluten-free pasta for a gluten-free option.
For the Sauce
  • 16 oz Italian sausage Crumble or remove casing; substitute with turkey or vegan sausage.
  • 1 tablespoon olive oil Can substitute with vegetable oil or avocado oil.
  • 1 cup butternut squash puree Use store-bought or homemade.
  • 1 cup unsweetened coconut milk Alternatives include cashew milk or half-and-half.
  • 4 cloves garlic Minced, essential for flavor.
  • ¼ teaspoon nutmeg Ideally freshly grated.
  • ¼ teaspoon red pepper flakes Adjust to your spice preference.
  • 2 tablespoons fresh thyme Leaves only for flavor.
  • 6 oz fresh spinach Can substitute with kale or Swiss chard.

Equipment

  • Oven
  • large pot
  • large skillet
  • Blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, and roast face down for 30-40 minutes until tender. Blend until smooth.
  2. Boil salted water in a large pot. Add pasta and cook for 10-12 minutes until al dente. Drain and reserve some water.
  3. In a skillet over medium heat, add olive oil. Once shimmering, add sausage and cook for about 6 minutes until browned.
  4. Add butternut squash puree, coconut milk, garlic, nutmeg, red pepper flakes, and thyme to the skillet. Bring to a gentle boil, then simmer for 5 minutes.
  5. Stir in spinach and cook for 3 minutes, until wilted.
  6. Add cooked pasta to the sauce, toss gently, and add reserved pasta water if needed. Adjust seasoning and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 70mgIron: 3mg

Notes

Prepare butternut squash puree in advance to cut cooking time. Store leftovers in the fridge for up to 4 days, or freeze for 3 months.

Tried this recipe?

Let us know how it was!