Description
This Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a flavorful and satisfying dish perfect for fall. Roasted butternut squash, savory sausage, and wilted spinach are tossed with pasta in a creamy Parmesan sauce.
Ingredients
Scale
For the Roasted Butternut Squash:
- 2 cups butternut squash, peeled, seeded, and cubed (about 1/2-inch cubes)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
For the Sausage:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (sweet, mild, or hot), casings removed, crumbled
For the Creamy Pasta Sauce:
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 6 ounces fresh spinach
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt, or to taste (see notes)
- Black pepper, to taste
For the Pasta:
- 8 ounces farfalle (bow tie pasta) or other short pasta shape
Instructions
-
Roast Butternut Squash:
- Preheat oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash into approximately 1/2-inch cubes.
- In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
- Spread the seasoned squash in a single layer on a parchment paper-lined baking sheet.
- Roast for 30 minutes, or until the squash is tender and lightly browned. Remove from oven and set aside.
-
Cook Sausage:
- While the squash is roasting, cook the sausage. Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the crumbled sausage (casings removed) to the skillet. Cook, stirring occasionally and breaking it up with a spoon, for about 10 minutes, or until the sausage is cooked through and browned. Remove from heat and set aside.
-
Make Creamy Sauce:
- In a separate large skillet (or a Dutch oven), heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and the fresh spinach. Cook, stirring occasionally, for 5-7 minutes, or until the spinach is wilted.
- Pour in the heavy cream. Bring the mixture to a brief boil, then immediately reduce the heat to a simmer (low boil).
- Add the grated Parmesan cheese to the simmering cream sauce. Stir constantly until the cheese is melted and the sauce is smooth.
- Remove the skillet from the heat.
- Season the sauce with salt to taste (about 1/4 teaspoon). Be mindful of the salt content of the sausage when seasoning the sauce.
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Cook Pasta:
- While the squash is roasting and the sauce is simmering, cook the pasta. Bring a large pot of salted water to a boil. Add the farfalle (or other pasta) and cook according to package directions until al dente.
- Drain the pasta well.
-
Assemble:
- Add the drained, cooked pasta and the cooked sausage to the large skillet with the creamy spinach sauce. Toss gently to combine all the ingredients.
-
Add Roasted Squash: Add the roasted butternut squash to the pasta. You can either stir it in gently or arrange it on top of the pasta for presentation.
-
Serve.
Notes
- Butternut Squash: You can substitute pre-cut butternut squash to save time.
- Sausage: You can use sweet, mild, or hot Italian sausage, depending on your preference. If using sausage links, remove the casings before cooking.
- Spinach: Fresh spinach is recommended, but you can use frozen spinach, thawed and squeezed dry.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Salt: Be mindful of the salt content of the sausage and the Parmesan cheese when seasoning the sauce.
- Serving Suggestions: This pasta dish is a complete meal on its own, but you can serve it with a side salad or garlic bread.
- Storage: Store any leftovers.