Description
A hearty and comforting pasta dish featuring roasted butternut squash, savory sausage, and fresh spinach, all enveloped in a rich Parmesan cream sauce. Perfect for cozy dinners and sure to become a family favorite.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (such as penne or farfalle)
- 1 pound Italian sausage (spicy or mild), casings removed
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Roast the Butternut Squash:
- Preheat the oven to 425°F (220°C).
- Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20–25 minutes, or until the squash is tender and lightly caramelized. Remove from the oven and set aside.
- Cook the Pasta:
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Cook the Sausage:
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sausage and cook, breaking it into crumbles, until browned and fully cooked, about 5–7 minutes. Remove the cooked sausage from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add the minced garlic and cook for 1–2 minutes until fragrant.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and nutmeg (if using). Simmer gently, stirring often, until the cheese is melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Combine the Ingredients:
- Add the roasted butternut squash, cooked sausage, and fresh spinach to the skillet with the sauce. Stir until the spinach wilts and everything is well coated in the creamy sauce.
- Toss the cooked pasta into the skillet, combining it thoroughly with the sauce and toppings.
- Serve:
- Serve the pasta immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes for some heat, if desired.
- Cook the Sausage:
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Notes
- For a vegetarian option, omit the sausage or replace it with plant-based sausage alternatives.
- This recipe pairs well with garlic bread or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or reserved pasta water to loosen the sauce.