Creamy ButternutSquash Pasta with Spinach and Sausage

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut the ends off the butternut squash and slice it in half.

Peel the butternut squash and scoop out the seeds.

Chop the butternut squash into small cubes and place them in a mixing bowl.

Toss the cubed butternut squash with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Spread the butternut squash on a baking sheet and roast in a preheated oven at 400°F for 20-25 minutes until golden brown.

Boil water in a large pot and cook bow tie pasta according to package instructions.

Chop half an onion and prepare 3 garlic cloves (or use pre-minced garlic).

In a large skillet, cook 1 pound of Italian sausage until golden brown, then transfer to a bowl, leaving the fat drippings in the skillet.

Add the chopped onion to the skillet and cook until translucent, then add the minced garlic and cook until fragrant.

Add the roasted butternut squash and 1 cup of chicken broth to the skillet, followed by 1/2 cup of heavy cream, and let simmer for about 5 minutes.

Use a handheld blender to blend the mixture until smooth (or carefully transfer to a blender).

Return the cooked sausage to the skillet and stir in 4 cups of baby spinach, cooking until wilted.

Add the cooked bow tie pasta to the skillet and stir to coat with the sauce.

Transfer the pasta dish to a serving bowl and garnish with fresh parsley and red pepper flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens