We love this baked butternut squash, sausage and spinach pasta. It’s a cozy, flavorful dish perfect for fall—satisfying, simple to make, and ideal for feeding a crowd.
I’ve basically baked autumn into a pan.
This cheesy, savory, hearty baked pasta combines sweet roasted squash, spicy Italian sausage, tender pasta and bright spinach. It’s the kind of dish you’ll want to make again and again each autumn. Leftovers reheat beautifully and it’s great for weeknight dinners, game days, casual date nights or meal prep.
If you’re looking for something different to serve on Halloween before heading out to trick-or-treat, this is a delicious option—rich, comforting and seasonal. The sausage adds a savory kick, the squash brings sweetness, and plenty of melty cheese ties everything together.
Cheesy baked pasta is always a crowd-pleaser. Serve it with a simple salad and garlic bread for a complete, homey meal that tastes like fall in every bite.
My family always gets excited when I make this—especially when there’s salad and garlic bread on the side. It’s cozy, satisfying, and reliably delicious.
This is how I make it
Start by boiling the pasta according to package directions, then drain and transfer it to a large 9×13-inch baking dish.
While the pasta cooks, brown the Italian sausage in a large skillet over medium heat, breaking it into small crumbles. Transfer the cooked sausage to a plate but leave the browned bits in the pan—they add great flavor.
In the same skillet, heat olive oil over medium-low and add diced onion, minced garlic and cubed butternut squash. Season with kosher salt, pepper, dried sage and a pinch of crushed red pepper flakes. Cook, stirring often, until the squash is tender—about 8–10 minutes if the cubes are small.
Once the squash is tender, stir in a whole bag of fresh spinach and cook just until it wilts. Transfer the squash-and-spinach mixture to the baking dish with the pasta, add the sausage back in, and toss to combine.
Mix in half of the shredded mozzarella or provolone and the grated Parmesan so the cheeses are evenly distributed, then top with the remaining shredded cheese for a golden, melty crust.
Bake in a 375°F (190°C) oven for 20–25 minutes, or until the casserole is bubbly and the top is golden. Finish with extra grated Parmesan before serving.
It’s a must-try for autumn—rich, flavorful and comforting.
Baked Butternut Squash, Spicy Sausage and Spinach Pasta
Baked Butternut Squash, Spicy Sausage and Spinach Pasta
6
35 mins
25 mins
1 hr
Ingredients
- 1 pound short cut pasta (like rotini)
- 1 pound Italian sausage (spicy or sweet)
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 3 cups cubed butternut squash
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon dried sage
- 1/4 teaspoon crushed red pepper flakes
- 6 ounces fresh spinach (about one bag)
- 8 ounces shredded mozzarella or provolone
- 1/4 cup grated Parmesan, plus more for serving
Instructions
- Preheat oven to 375°F (190°C).
- Bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and place the pasta in a 9×13-inch baking dish.
- While the pasta cooks, brown the sausage in a large skillet over medium heat, breaking it into small crumbles. Transfer the cooked sausage to a plate and leave the browned bits in the pan.
- Heat the olive oil in the same skillet over medium-low heat. Add the onion, garlic, cubed squash, a generous pinch of salt and pepper, sage and crushed red pepper. Cook, stirring often, until the squash is tender, about 8–10 minutes.
- Stir in the spinach and cook until wilted. Transfer the squash and spinach mixture to the baking dish with the pasta and add the sausage back in. Toss to combine.
- Stir in half of the shredded cheese and the Parmesan, mixing well. Top with the remaining shredded cheese.
- Bake for 20–25 minutes, or until bubbly and golden on top. Remove and sprinkle with extra Parmesan before serving.
Cheesy goodness!