Irresistible Roasted Acorn Squash Pasta

Irresistible Roasted Acorn Squash Pasta is fall comfort food at its finest. This cozy pasta dish pairs caramelized roasted acorn squash with golden sausage, tender spinach, and a velvety cream sauce that clings to every bite of pasta. It’s earthy, slightly sweet, and savory all at once—perfect for chilly nights when you want something hearty but elegant.

Made with seasonal ingredients and simple steps, this recipe is a delicious way to highlight acorn squash in a creative, satisfying meal the whole family will love.

Table of Contents

Why You’ll Love This Acorn Squash Pasta

• 🍂 Seasonal & cozy – Perfect way to celebrate fall produce.
• 🥘 One-pan magic – Once the squash is roasted, everything comes together in one skillet.
• 🧀 Rich and creamy – Heavy cream and squash puree make an ultra-luxurious sauce.
• 🌱 Balanced nutrition – Includes veggies, protein, and greens all in one dish.
• 🕒 Make-ahead friendly – Tastes even better the next day!

Ingredients

For the Roasted Squash

• 1 medium acorn squash
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

For the Pasta and Sausage

• 8 oz bow-tie (farfalle) pasta
• 1 tbsp olive oil
• 12 oz fully cooked smoked sausage (such as andouille or kielbasa), sliced

For the Sauce & Assembly

• 1 cup heavy cream
• 4 oz baby spinach leaves
• 1 tbsp fresh thyme leaves (divided)
• Salt and black pepper, to taste
• Red pepper flakes, for garnish (optional)

Instructions

Step 1: Roast the Acorn Squash

1. Preheat oven to 400°F (204°C).
2. Halve the acorn squash and scoop out the seeds.
3. Drizzle the flesh with olive oil, then season with salt and pepper.
4. Place cut-side down on a baking sheet and roast for 30 minutes, until fork-tender.
5. Let cool slightly, then scoop out the flesh and mash with a fork.

Step 2: Cook the Pasta

1. While the squash roasts, cook the pasta in salted boiling water until al dente.
2. Drain and reserve ½ cup pasta water. Set aside.

Step 3: Brown the Sausage

1. In a large skillet, heat 1 tbsp olive oil over medium heat.
2. Add sliced sausage and cook until browned, about 5–7 minutes, turning once.
3. Drain excess fat, if needed.

Step 4: Make the Creamy Squash Sauce

1. To the skillet with sausage, add mashed squash, heavy cream, and half the thyme.
2. Stir and bring to a gentle simmer.
3. Add spinach and cook until wilted, about 2–3 minutes.
4. Season with salt and pepper to taste.

Step 5: Combine & Serve

1. Add cooked pasta to the skillet and toss to coat in the sauce.
2. Use reserved pasta water to thin the sauce if needed.
3. Garnish with remaining thyme and a pinch of red pepper flakes.
4. Serve warm!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 42 minutes
• Total Time: ~1 hour 2 minutes
• Servings: 4
• Difficulty: Medium

Nutrition Facts (Estimated, Per Serving)

• Calories: ~500
• Protein: 14–16g
• Fat: 25–30g
• Carbohydrates: 35–45g

Note: Based on 4 servings; varies by sausage and cream used.

Tips & Tricks

• Cut squash evenly – Ensures uniform roasting.
• Don’t overcook spinach – Add near the end to keep it bright and tender.
• Reserve pasta water – Helps emulsify the sauce.
• Season at the end – Sausage is salty, so adjust accordingly.

Ingredient Swaps & Variations

• 🧀 Cheesy boost: Stir in ¼ cup grated parmesan for extra richness.
• 🌿 Fresh herbs: Swap thyme for rosemary or sage.
• 🥬 Different greens: Kale, arugula, or frozen spinach (thawed and drained).
• 🌱 Vegetarian version: Omit sausage and add mushrooms or white beans.
• 🥛 Lighter option: Use half-and-half instead of cream.

What to Serve With It

• 🥗 Lemon-dressed arugula salad – Cuts the richness.
• 🥖 Garlic bread – Ideal for scooping up sauce.
• 🥦 Roasted veggies – Brussels sprouts or green beans pair well.
• 🍷 Wine pairing – Try a Pinot Noir or dry Chardonnay.

Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 3 months (sauce may separate slightly).
• Reheat: Gently on stovetop with a splash of cream or milk to restore sauce.