Description
A comforting fall pasta dish featuring creamy butternut squash sauce, savory sausage, and fresh spinach.
Ingredients
Scale
For the Crust:
- 1 lb Italian sausage, casings removed
- 12 oz pasta (penne or rigatoni)
- 3 cups cubed butternut squash
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook pasta according to package directions, reserving 1/2 cup pasta water before draining.
- Heat olive oil in large skillet over medium heat. Add sausage and cook until browned, breaking into crumbles.
- Add onion and garlic, cook until softened (3-4 minutes). Add butternut squash and sage, cook 5 minutes.
- Pour in heavy cream and bring to simmer. Cook until squash is tender (8-10 minutes).
- Add cooked pasta, spinach, and Parmesan to skillet. Toss until spinach wilts and sauce coats pasta.
- Add reserved pasta water as needed to reach desired consistency. Season with salt and pepper.
Notes
You can customize the seasonings to taste.