Butternut Squash Pasta With Sausage And Spinach
A cozy, creamy pasta dish that combines roasted butternut squash, savory sausage, and tender spinach in a velvety sauce. Perfect for a comforting dinner on chilly evenings.
Calories:
Ingredients
- 1 medium butternut squash about 2–3 cups cubed
- 8 oz Italian sausage mild or spicy
- 12 oz short pasta penne, rigatoni, or fusilli
- 4 cups fresh spinach or well-drained frozen spinach
- 3 cloves garlic minced
- 1 small shallot finely chopped (or ½ onion)
- 1 cup chicken broth or vegetable broth
- ½ cup heavy cream or half-and-half, almond, or coconut milk
- ½ cup freshly grated Parmesan cheese plus extra for topping
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of nutmeg
- Red pepper flakes optional
Instructions
- Peel, seed, and cube the butternut squash into 1-inch pieces. For richer flavor, roast at 400°F (200°C) with olive oil, salt, and pepper for 25–30 minutes until golden, or steam for 10–12 minutes until tender.
- Cook the pasta in salted boiling water until al dente, reserving 1 cup of the cooking water before draining.
- In a large skillet, heat olive oil over medium, add sausage (removed from casing), and cook for 8–10 minutes until browned. Set aside.
- In the same skillet, add more olive oil, then sauté minced garlic and chopped shallots for 2–3 minutes until fragrant.
- Blend the cooked squash with chicken broth, cream, and a pinch of nutmeg until smooth. Season with salt and pepper.
- Pour the sauce into the skillet with garlic and shallots, then add the cooked sausage and pasta. Stir well, adding reserved pasta water gradually until the sauce coats the pasta.
- Fold in spinach and cook for 2–3 minutes until wilted. Stir in Parmesan cheese and red pepper flakes if desired.
- Serve warm with extra Parmesan and a drizzle of olive oil or squeeze of lemon juice.