Description
Sweet roasted butternut squash and savory sausage come together in a creamy spinach sauce for a satisfying weeknight pasta dinner.
Ingredients
Scale
- 1 small butternut squash (about 1.5 lbs / 680 g), peeled, seeded, and cut into ½-inch cubes
- 3 tablespoons (45 ml) olive oil, divided
- Kosher salt and freshly ground black pepper
- 8 ounces (225 g) short pasta, such as farfalle or penne
- 1/2 pound (225 g) mild or hot Italian sausage, casings removed
- 4 cloves garlic, minced
- 5 ounces (140 g) fresh spinach
- 1 cup (240 ml) heavy cream
- 1/3 cup (35 g) grated Parmesan cheese, plus more for serving
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, a pinch of salt, and a few grinds of pepper. Arrange in a single layer and roast for 25-30 minutes, or until tender and lightly browned at the edges.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water, then drain the pasta.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, for 8-10 minutes. The sausage should be browned and cooked through to an internal temperature of 160°F (71°C). Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach in batches and cook, stirring, until it has wilted, about 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan cheese until it melts and the sauce is smooth. Season with a small pinch of salt and pepper, tasting first as the sausage and cheese are already salty.
- Add the drained pasta and cooked sausage to the skillet with the cream sauce. Stir to combine everything. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Gently fold in the roasted butternut squash. Serve immediately, topped with additional grated Parmesan cheese if you like.
Notes
- Food Safety: Ground sausage is safe to eat when it reaches an internal temperature of 160°F (71°C). Use a meat thermometer to check for doneness.
- Be careful not to over-stir the roasted squash when adding it to the pasta, as it can break apart easily.
- The salt from the sausage, cheese, and pasta water adds a lot of flavor. Taste the sauce before adding any extra salt at the end.
- Reserving pasta water is key. The starchy water helps to thicken the sauce and make it cling to the pasta.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American