Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
A comforting dish that combines sweet, roasted butternut squash with savory sausage and nutritious spinach in a rich, creamy sauce.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 8 ounces pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound Italian sausage, casings removed
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Fresh parsley, chopped for garnish
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Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
Cooking
- In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it apart with a spatula as it cooks. Add the minced garlic and cook for another minute until fragrant.
- Once the butternut squash is ready, add it to the skillet with the sausage. Stir in the chopped spinach and cook until wilted.
- Pour in the heavy cream, grated Parmesan, and nutmeg. Stir to combine, allowing the sauce to thicken slightly.
- Add the cooked pasta to the skillet and toss until everything is well combined. Adjust salt and pepper if needed.
Serving
- Serve hot, garnished with fresh parsley.
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Notes
For best results, roast the butternut squash until caramelized for enhanced sweetness. You can adapt the dish using plant-based sausage for a vegetarian option or experimenting with various pasta shapes.