Description
A comforting and creamy pasta dish featuring roasted butternut squash blended into a luscious sauce with Italian sausage and fresh spinach. This recipe combines roasted flavors with savory sausage and tender pasta, finished with Parmesan cheese and fresh parsley for a deliciously satisfying meal.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled and chopped (about 4 cups)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Sausage and Vegetables
- 12 ounces Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquid and Pasta
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 12 ounces pasta (such as penne or fusilli)
Greens and Cheese
- 3 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Place the peeled and chopped butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, toss to coat evenly, and spread in a single layer. Roast for 25-30 minutes until the squash is tender.
- Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it into small pieces with a spoon as it cooks. Continue until browned and cooked through, then transfer to a paper towel-lined plate to drain excess fat.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and sauté over medium heat until translucent, about 4 minutes. Add the minced garlic, ground nutmeg, and crushed red pepper flakes, and cook for another minute until fragrant.
- Blend the Sauce: Transfer the roasted butternut squash to a blender or food processor. Add the sautéed onion mixture, chicken or vegetable broth, and heavy cream. Blend everything until smooth and creamy.
- Combine Sauce, Sausage, and Pasta: Return the blended butternut squash sauce to the skillet and warm over low heat. Stir in the cooked sausage and cooked pasta, mixing well to combine. Add the fresh spinach and cook just until it has wilted into the sauce.
- Add Cheese and Season: Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the creamy butternut squash pasta hot, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
Notes
- For a vegetarian version, substitute sausage with sautéed mushrooms or plant-based sausage.
- Use vegetable broth to keep the recipe meat-free and lighter.
- Roasting the squash enhances its natural sweetness and adds depth to the sauce.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- You can swap penne or fusilli for your preferred pasta shape.
- Adjust red pepper flakes according to your spice preference or omit for a milder dish.
