Creamy Butternut Squash Pasta with Spinach (No Sausage, Veggie‑Friendly)

When I want a cozy pasta night without the meat, this creamy butternut squash pasta with spinach hits the spot. The sauce blends roasted squash into a silky, comforting coating for pasta, and spinach adds brightness and nutrition. Below you’ll find the full recipe, tips, variations, FAQs, and helpful internal links to more squash and fall recipes you’ll love.

Why This Recipe Works for Vegetarians

All the Creaminess, No Dairy Overload

This sauce uses roasted butternut squash to bring body and natural sweetness. With just a splash of milk or cream (or even plant milk), you get richness without heaviness. It’s perfect for when you want comfort food that still feels light.

Spinach Adds Color & Nutrition

Leafy greens soften into the sauce, giving a pop of color and extra vitamins without overpowering the flavor. The pasta soaks up a velvety orange sauce, and the spinach folds in beautifully.

Ingredients & Tools You’ll Need

Ingredient List

Ingredient	Amount / Notes
Butternut squash, peeled & cubed	2 to 3 cups
Pasta (penne, fusilli, etc.)	8 oz (≈ 225 g)
Spinach (baby or regular)	2 cups (packed)
Onion, chopped	½ medium
Garlic cloves, minced	2 cloves
Milk, cream, or plant milk	½ cup
Olive oil or butter	1 tbsp
Salt & cracked pepper	To taste

Equipment & Tools

• Baking sheet (for roasting squash)
• Parchment paper (optional)
• Large pot for pasta
• Large skillet or saucepan for sauce
• Immersion blender or countertop blender
• Knife, cutting board, measuring spoons & cups

Step‑by‑Step Instructions & Flavor Tips

How to Make the Pasta & Sauce

1. Preheat oven to 425°F (≈ 220°C). On a baking sheet, toss cubed squash with olive oil and a pinch of salt. Roast until tender and slightly caramelized, about 20–25 minutes.
2. While squash roasts, cook pasta in salted water just until al dente. Reserve a cup of pasta water and drain pasta.
3. In a skillet or saucepan over medium heat, sauté chopped onion until soft. Add garlic and cook briefly until fragrant.
4. Add the roasted squash and milk (or cream / plant milk). Blend with an immersion blender until smooth, or transfer to a countertop blender (in batches) and return to stove.
5. Taste and season with salt and pepper. If sauce is too thick, use reserved pasta water to thin as needed.
6. Add cooked pasta and stir to coat. Then fold in the fresh spinach and stir until it wilts into the sauce.
7. Serve immediately, topping with cracked pepper, extra drizzle of olive oil, or parmesan if desired.

Variations & Enhancements

• Herbs: Stir in fresh basil, sage, or thyme after blending for aromatic lift.
• Spice: A pinch of red pepper flakes or smoked paprika adds warmth.
• Vegan option: Use plant-based milk (e.g., oat or cashew) and skip butter or use vegan margarine.
• Extra veggies: Add mushrooms, roasted peppers, or peas to bulk up the dish.
• Crunchy topping: Toasted walnuts or breadcrumbs make a nice contrast to the creamy sauce.

Storage, FAQs & Final Thoughts

Storage & Reheating Tips

• Let the dish cool slightly before refrigerating in an airtight container.
• Refrigerate up to 3 days.
• Freezing is possible but texture may change; freeze sauce and pasta separately if possible.
• To reheat, warm gently in a skillet with a splash of milk or water to loosen sauce.

Frequently Asked Questions

Does the pasta get soggy in the sauce?

If you combine and rest too long, it can soften. Serve soon after mixing or add only portion of pasta to sauce.

Can I roast other squash instead?

Yes — acorn squash, pumpkin, or kabocha work well. Adjust roasting times slightly.

Can I make the sauce ahead?

Yes — roast squash and blend into sauce ahead of time, then reheat and toss with pasta when needed.

Is this a balanced meal?

With pasta, squash, and spinach, it provides carbs, vegetables, and some protein. You can add beans, tofu, or a side salad for more protein.

Conclusion

This creamy butternut squash pasta with spinach is a fall dinner that impresses while staying simple and vegetarian. It’s warming, saucy, and packed with veggies. Pair it with soups like Easy Roasted Butternut Squash Soup or sides like Brown Sugar Roasted Butternut Squash for a full autumn‑inspired menu. Enjoy every creamy bite!

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