One-Pot Butternut Squash Pasta with Spinach
Listen, I’m absolutely obsessed with this Butternut Squash Pasta with Spinach! It’s creamy, cozy, and comes together in just one pot. No joke, this dish has saved my weeknight dinners more times than I can count.
The sweet squash paired with fresh spinach creates pure magic. It’s hearty enough for dinner, but honestly? I’ve even had the leftovers for breakfast (don’t judge me).
And if you’re craving something sweet after, you’ve got room for dessert because this isn’t heavy at all. This recipe is a total game-changer, trust me!
Ingredients You’ll Need
Here’s a quick peek at what you’ll need for this delicious pasta dish. For exact measurements, just scroll down to the recipe card below!
- Butternut Squash: Sweet, nutty cubes that melt into creamy sauce while cooking perfectly.
- Pasta: Short pasta shapes like penne work best for catching all the sauce.
- Fresh Spinach: Adds bright color and nutrients that wilt beautifully into the dish.
- Garlic: Fragrant cloves that bring amazing depth and aromatic flavor to everything.
- Vegetable Broth: Creates the cooking liquid and adds savory flavor throughout the pasta.
- Heavy Cream: Makes everything rich and velvety with that restaurant-quality silky finish.
- Parmesan Cheese: Salty, sharp finishing touch that ties all the flavors together beautifully.
- Olive Oil: Quality extra virgin oil for sautéing and adding Mediterranean flavor notes.
How to Make Butternut Squash Pasta with Spinach
This recipe is SO easy, you’ll have dinner ready before you know it! Let me walk you through each simple step.
Step 1: Sauté the Aromatics
Heat 2 tablespoons olive oil in your Dutch oven over medium heat. Add 4 minced garlic cloves and cook for about 1 minute until fragrant and golden.
Step 2: Add the Squash
Toss in 3 cups cubed butternut squash (½-inch pieces). Stir and cook for 3-4 minutes to develop flavor and light browning on edges.
Step 3: Pour in Liquids
Add 12 ounces pasta, 3 cups vegetable broth, and 1 cup water. Bring everything to a vigorous boil while stirring occasionally to prevent sticking.
Step 4: Simmer Until Tender
Reduce heat to medium-low and simmer for 12-15 minutes, stirring often. The pasta should be tender and squash should be soft and breaking down.
Step 5: Make It Creamy
Stir in ½ cup heavy cream and 2 cups fresh spinach. Cook for 2 minutes until spinach wilts and sauce becomes beautifully creamy and thick.
Step 6: Finish and Serve
Remove from heat and stir in ½ cup grated Parmesan cheese. Season with salt and pepper. Serve immediately while hot and garnish with extra cheese!
Tips for the Best Butternut Squash Pasta with Spinach
- Cut squash uniformly so all pieces cook at the same rate and become tender together.
- Stir frequently during cooking to prevent pasta from sticking to the bottom of your pot.
- Use pre-cut squash from the store to save serious time on busy weeknights, honestly.
- Don’t skip the cream because it makes the sauce incredibly silky and restaurant-worthy, seriously!
- Add protein like grilled chicken or Italian sausage to make this even more filling and satisfying.
Variations and Substitutions
Want to mix things up? Here are some fun ways to customize this dish to your taste!
- Dairy-free version: Swap heavy cream for coconut milk and use nutritional yeast instead of Parmesan cheese.
- Extra veggies: Throw in mushrooms, cherry tomatoes, or kale for more nutrition and different flavors.
- Spicy kick: Add red pepper flakes or a dash of cayenne pepper for heat lovers.
- Different pasta: Try rotini, fusilli, or rigatoni instead of penne for texture variety and fun.
- Herbs: Fresh sage or thyme add an earthy, aromatic quality that complements squash beautifully.
If you love creamy pasta dishes, you should definitely try my roasted butternut squash pasta for a deeper caramelized flavor.
Or if you’re craving something heartier, my butternut squash sausage pasta is absolutely INCREDIBLE!
And for a fun twist, don’t miss the baked feta butternut squash pasta – it’s super trendy and tasty!
Frequently Asked Questions
Can I use frozen butternut squash?
Yes! Frozen squash works great and saves time. Just add it directly to the pot without thawing first for best results.
How do I store leftovers?
Store cooled pasta in an airtight container in the fridge for up to 4 days. The sauce might thicken, so add splash of broth when reheating.
Can I make this ahead of time?
You can prep ingredients ahead, but pasta is best cooked fresh. It gets mushy if made too far in advance unfortunately.
What pasta shapes work best?
Short shapes like penne, rigatoni, or shells are perfect. They catch the creamy sauce and squash pieces really well in every bite.
Can I freeze this dish?
Freezing isn’t ideal because the cream sauce can separate. If you must, freeze without cream and add fresh cream when reheating later.
How do I make it vegan?
Use coconut cream instead of heavy cream and nutritional yeast for Parmesan. It’s just as delicious and creamy, I promise you!
Why is my sauce too thick?
Add more vegetable broth or pasta water to thin it out. The starch from pasta thickens sauce as it sits overnight.
Can I add meat to this?
Absolutely! Cooked Italian sausage, chicken, or even bacon bits make this heartier. Just brown meat first, then add to finished dish.
One-Pot Butternut Squash Pasta with Spinach
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 3 cups butternut squash cubed (½-inch pieces)
- 12 ounces penne pasta
- 3 cups vegetable broth
- 1 cup water
- ½ cup heavy cream
- 2 cups fresh spinach
- ½ cup Parmesan cheese grated
- Salt and black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat oil and sauté: Add olive oil to the Dutch oven over medium heat and cook minced garlic until fragrant.
- Brown the squash: Add cubed butternut squash and cook, stirring occasionally, until edges start browning lightly.
- Add pasta and liquids: Pour in pasta, vegetable broth, and water, then bring the mixture to a rolling boil.
- Simmer everything: Reduce the heat to medium-low and simmer for 12-15 minutes, stirring often until the pasta is tender.
- Make it creamy: Stir in heavy cream and fresh spinach, cooking until spinach wilts and sauce thickens nicely.
- Finish with cheese: Remove from heat, stir in Parmesan cheese, season with salt and pepper, then serve hot!
Notes
- Pre-cut butternut squash from stores saves about 10 minutes of prep time for you.
- Stir pasta frequently to prevent sticking and ensure even cooking throughout the entire dish.
- Sauce thickens as it cools, so add extra broth when reheating your delicious leftovers.
- Fresh spinach can be replaced with frozen spinach if that’s what you have available.
- Top with extra Parmesan, red pepper flakes, or fresh herbs before serving for flavor.
