Irresistible Roasted Acorn Squash Pasta

Irresistible roasted acorn squash pasta is the perfect cold-weather comfort dish. With tender bow-tie pasta tossed in a silky squash and cream sauce, smoky sausage, and wilted spinach — this cozy meal checks all the boxes. The caramelized sweetness of roasted acorn squash balances beautifully with savory sausage and aromatic herbs, creating a rich, hearty, and satisfying pasta that tastes like autumn in every bite.

Whether you’re serving guests or making a weeknight dinner, this dish delivers gourmet flavor with minimal effort.

Why You’ll Love This Recipe

this recipe

• 🍂 Fall in a bowl – Sweet roasted squash meets savory sausage
• 🍝 One-pan magic – Simple to prepare, easy to clean
• 🧄 Deep flavor – Roasting brings out the squash’s natural sweetness
• 🕒 Make-ahead friendly – Great for meal prep and leftovers
• 🥬 Balanced – Hearty, creamy, and full of vegetables

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 & Sausage:

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

For the Sauce & Assembly:

• 1 cup heavy cream
• 4 oz baby spinach leaves
• Fresh thyme leaves
• Salt and pepper, to taste
• Red pepper flakes, for garnish

Instructions

Step 1: Roast the Acorn Squash

1. Preheat oven to 400°F (204°C).
2. Cut squash in half, remove seeds, and place cut-side up on a baking sheet.
3. Rub with olive oil and season with salt and pepper.
4. Flip squash cut-side down and roast for 30 minutes, until tender.
5. Let cool slightly, then scoop out the flesh and mash into a puree.

Step 2: Cook the Pasta

1. Bring a pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain, reserving ½ cup of pasta water. Set pasta aside.

Step 3: Brown the Sausage

1. In a large skillet, heat 1 tbsp olive oil over medium heat.
2. Add sausage slices and cook for 4–5 minutes per side, until browned.
3. Remove excess grease if needed.

Step 4: Make the Creamy Sauce

1. To the sausage pan, add 1 cup mashed acorn squash and 1 cup heavy cream.
2. Stir in half the fresh thyme leaves.
3. Add spinach and cook until wilted, about 2–3 minutes.
4. Season with salt and pepper to taste. Add reserved pasta water as needed to thin the sauce.

Step 5: Combine & Serve

1. Add cooked pasta to the pan and toss to coat evenly.
2. Sprinkle with remaining thyme and red pepper flakes.
3. Serve warm with crusty bread or a side salad.

Recipe Details

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

Nutrition Facts (Approx. per serving)

• Calories: 500–550
• Protein: 15–17g
• Fat: 25–30g
• Carbohydrates: 40–45g
• Fiber: 4–5g

Note: Actual values may vary based on sausage and cream brand used.

Tips & Variations

✅ Pro Cooking Tips:

• Even cubes: When roasting squash, cut into uniform pieces for even cooking.
• Don’t overcook spinach: Add it last to keep its vibrant color and texture.
• Reserve pasta water: It’s key to creating a creamy, clingy sauce.

🔁 Substitution Options:

• Squash → Try butternut or delicata
• Sausage → Italian sausage, turkey sausage, or omit for vegetarian
• Cream → Sub with half-and-half or canned coconut milk
• Greens → Use kale, arugula, or thawed frozen spinach

Roasted Acorn Squash Pasta

Creamy, savory, and full of fall flavor — this roasted acorn squash pasta is a one-skillet wonder. Sweet squash, smoky sausage, and silky cream sauce make it unforgettable.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• #### Roasted Squash:
• – 1 medium acorn squash
• – 1 tbsp olive oil
• – ¼ tsp salt
• – ¼ tsp black pepper
• #### Pasta & Sausage:
• – 8 oz bow-tie farfalle pasta
• – 1 tbsp olive oil
• – 12 oz fully cooked smoked sausage sliced
• #### Sauce & Assembly:
• – 1 cup heavy cream
• – 4 oz baby spinach
• – Fresh thyme leaves
• – Salt and pepper to taste
• – Red pepper flakes optional, for garnish

Equipment

• Baking sheet
• Large skillet
• Mixing spoon
• – Pasta pot

Method

 

1. Preheat oven to 400°F. Slice and roast squash for 30 min, then mash into a puree.
2. Cook pasta according to package. Reserve ½ cup pasta water.
3. Brown sausage in olive oil until crisp.
4. Stir in mashed squash, heavy cream, and half the thyme. Add spinach and cook until wilted.
5. Add pasta to sauce. Toss well, season to taste.
6. Garnish with remaining thyme and red pepper flakes. Serve warm.

Notes

– For a vegetarian version, omit sausage.
– Substitute butternut squash if needed.
– Great with garlic bread or a green salad.
– Stores well in fridge for 4 days.

FAQs

Q: Can I make this ahead of time?
Yes! Store in the fridge for up to 4 days. Reheat with a splash of cream.

Q: Can I freeze it?
Yes, up to 3 months. Sauce may separate slightly when thawed—stir over low heat with extra cream.

Q: Can I make it vegetarian?
Absolutely. Skip the sausage or use a plant-based version.

Q: Can I use pre-cut squash?
Yes, but fresh whole squash gives the best roasted flavor.

Conclusion

This irresistible roasted acorn squash pasta is cozy, creamy, and packed with seasonal flavor. It brings together sweet roasted squash, smoky sausage, and rich cream for a fall-inspired pasta dish that’s both hearty and elegant. Simple enough for weeknights, yet impressive enough for guests — it’s sure to become a new favorite.

Pair it with a crisp green salad, a glass of wine, and you’ve got a restaurant-quality meal right at home.