Creamy Acorn Squash Pasta

This creamy acorn squash pasta transforms a humble winter vegetable into a restaurant-worthy dinner that will impress even the pickiest eaters. The natural sweetness of roasted acorn squash creates a velvety sauce that perfectly coats each piece of bow-tie pasta, while smoky sausage adds depth and protein to make this a complete meal.

I first created this recipe during a particularly cold January evening when I wanted comfort food but also something elegant. My husband, who typically avoids squash dishes, went back for seconds and now requests this pasta whenever acorn squashes appear at our farmers market.

Ingredients

• Acorn squash: the star of our show provides natural sweetness and creates the creamy base for our sauce. Look for one with smooth skin without soft spots
• Olive oil: helps caramelize the squash when roasting and adds richness. Use a good quality extra virgin for best flavor
• Bow-tie pasta: farfalle is perfect because the folds capture the creamy sauce. The flat surface area provides maximum sauce coverage
• Smoked sausage: adds protein and savory depth. Andouille offers fantastic spicy notes but any smoked sausage works well
• Heavy cream: creates the luxurious sauce texture that makes this dish restaurant-worthy
• Fresh spinach: adds color, nutrition, and slight bitterness to balance the sweet squash
• Fresh thyme: provides earthy aromatics that complement the sweetness of the squash perfectly

Step-by-Step Instructions

Prep the acorn squash:

Cut the squash in half lengthwise using a sharp chef's knife. Place it on a stable surface and press down firmly while keeping your fingers safely away from the blade. Once halved, use a spoon to thoroughly scrape out all seeds and stringy fibers from the cavity.

Roast to perfection:

Brush the cut sides generously with olive oil, ensuring complete coverage. Season liberally with salt and pepper, then place cut-side down on a baking sheet. Roasting cut-side down allows the edges to caramelize while the flesh steams from within, creating perfect texture. Roast at 400°F for a full 30 minutes until fork-tender.

Prep the pasta:

While the squash roasts, bring a large pot of generously salted water to a rolling boil. Add pasta and cook precisely according to package directions for al dente texture, usually 8-10 minutes. Reserve a cup of pasta water before draining in case you need to adjust sauce consistency later.

Cook the sausage:

Heat olive oil in a large skillet until shimmering but not smoking. Add sliced sausage in a single layer, allowing each piece to develop a golden crust before flipping. Cook about 5 minutes on the first side until deeply browned, then flip and cook 3 more minutes. Pour off excess fat to prevent a greasy sauce.

Create the sauce:

Scrape the tender roasted squash flesh from the skin and mash thoroughly with a fork until smooth. Add this puree to the skillet with sausage along with heavy cream and half the fresh thyme leaves. Stir to combine completely, ensuring no lumps of squash remain.

Complete the dish:

Add fresh spinach to the simmering sauce and gently fold until it begins to wilt. The spinach will dramatically reduce in volume as it cooks. Add the drained pasta directly to the sauce, tossing gently but thoroughly to coat every piece with the creamy mixture. If sauce seems too thick, add a splash of reserved pasta water.

Save This

The first time I served this to my in-laws, my father-in-law who claims to hate all squash varieties cleared his plate and asked for the recipe. The secret is roasting the squash until it develops those caramelized edges that concentrate the flavor and eliminate any bitterness that sometimes accompanies winter squash.

Make-Ahead Options

This pasta dish works beautifully for meal preparation or busy weeknights. Roast and puree the squash up to three days in advance, storing it in an airtight container in the refrigerator. You can also cook the pasta and sausage a day ahead. When ready to serve, simply warm the squash puree with the cream, add the spinach and precooked components, and dinner is ready in under 10 minutes.

Seasonal Variations

While acorn squash creates a beautiful gold-hued sauce, this versatile recipe works wonderfully with other winter squash varieties. Butternut squash yields an even sweeter result, while kabocha or red kuri varieties offer a more intensely flavored sauce. During summer months, try substituting roasted sweet bell peppers for a lighter variation that maintains the creamy texture but brings a different flavor profile.

Serving Suggestions

This creamy pasta dish pairs wonderfully with a crisp arugula salad dressed simply with lemon juice and olive oil to cut through the richness. A glass of unoaked Chardonnay or light Pinot Noir complements the creamy sauce and smoky sausage perfectly. For a complete dinner party menu, start with a light antipasto platter and finish with a simple berry dessert.

Common Queries

→ Can I use a different type of pasta?

Absolutely. While bow-tie pasta holds the creamy sauce well, penne, rigatoni, or fusilli all work nicely with this combination.

→ Is it possible to make this dish vegetarian?

Yes. Simply omit the sausage or swap it for vegetarian alternatives like plant-based sausage or sautéed mushrooms for extra savoriness.

→ Can I prepare the components ahead of time?

Definitely. Roasting the squash, cooking the pasta, and preparing the sausage can be done a day or two in advance. Assemble and heat through before serving.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of cream if needed.

→ Can I adjust the level of spice?

Certainly. Use milder sausage for less heat or add extra red pepper flakes for more kick according to your taste.

→ What herbs pair well with this dish?

Fresh thyme is especially nice, but sage or rosemary can also enhance the flavors of the squash and sausage.