butternut pasta
This creamy butternut squash pasta combines spicy Italian sausage, fresh baby spinach, and a smooth homemade sauce for a delicious and comforting meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 11 oz spicy chicken Italian sausage about 4 links, casing removed
- 1 lb butternut squash peeled and diced
- 1 tbsp whipped butter
- 10 oz pasta wheat or gluten-free
- 0.25 cup shallots minced
- 3 cloves garlic minced
- 2 cups baby spinach roughly chopped
- 2 tbsp fresh shaved parmesan cheese
- 4 leaves sage leaves sliced thin
- kosher salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the diced butternut squash and cook until tender, about 10 minutes.
- Remove the squash with a slotted spoon and place in a blender. Blend until smooth and creamy.
- Add pasta to the boiling water and cook according to package directions until al dente. Reserve one cup of pasta water before draining.
- In a large skillet over medium heat, sauté the spicy sausage until browned and cooked through, breaking it up as it cooks. Remove and set aside.
- Reduce heat to medium-low and melt the butter. Sauté shallots and garlic until soft and fragrant, about 5 to 6 minutes.
- Add the pureed butternut squash to the skillet. Season with salt and pepper, then slowly add reserved pasta water to thin the sauce to desired consistency.
- Stir in baby spinach, parmesan cheese, and sage leaves. Return cooked sausage and pasta to the skillet and toss well to coat everything evenly.
- Serve immediately, garnished with additional parmesan cheese if desired.
Notes
This dish is perfect for chilly evenings and can be adapted by swapping sausage types or adding cream for a richer sauce.