Why You’ll Love This Recipe
- Seasonal Ingredients: Utilizes fresh butternut squash and spinach, making it a wholesome choice for fall and winter meals.
- Balanced Flavors: The natural sweetness of butternut squash complements the savory sausage and creamy sauce, creating a harmonious taste experience.
- Comfort Food: A hearty and warming dish that’s perfect for family dinners or special occasions.
- Nutrient-Rich: Packed with vitamins and minerals from the vegetables and spinach, providing a nutritious meal option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta: 8 oz farfalle (bow-tie pasta)
- Butternut Squash: 2 cups, peeled, seeded, and cubed
- Sausage: ½ lb crumbled sausage (Italian or spicy pork sausage)
- Spinach: 6 oz fresh spinach
- Garlic: 4 cloves, minced
- Heavy Cream: 1 cup
- Parmesan Cheese: ⅓ cup, shredded
- Olive Oil: 3 tablespoons
- Salt and Pepper: To taste
Directions
- Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- Cook the Pasta:
- While the squash is roasting, cook the farfalle pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Prepare the Sausage:
- In a large skillet over medium heat, add 1 tablespoon of olive oil.
- Add the crumbled sausage and cook until browned and fully cooked. Remove from the skillet and set aside.
- Sauté Spinach and Garlic:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Sauté the minced garlic until fragrant, about 1 minute.
- Add the fresh spinach and cook until wilted.
- Combine Ingredients:
- Lower the heat and pour in the heavy cream, stirring gently.
- Add the shredded Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
- Return the cooked sausage to the skillet, followed by the roasted butternut squash and cooked pasta.
- Toss everything together until well combined and heated through.
- Season with additional salt and pepper if needed.
- Serve:
- Divide the pasta into serving bowls and enjoy warm.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
Variations
- Pasta Options: Substitute farfalle with penne, rigatoni, fusilli, or orecchiette.
- Greens: Replace spinach with kale, Swiss chard, or arugula for a different flavor profile.
- Sausage: Use spicy Italian sausage for an extra kick, or opt for turkey sausage for a leaner option.
- Cheese: Try Romano, Asiago, or a blend of your favorite cheeses in place of Parmesan.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat, adding a splash of milk or cream to loosen the sauce if it has thickened. Stir occasionally until heated through.
FAQs
What type of sausage works best for this recipe?
Italian sausage, whether mild or spicy, complements the flavors well. You can also use turkey sausage for a leaner option.
Can I use frozen butternut squash?
Yes, frozen butternut squash can be used. Ensure it’s fully thawed and patted dry before roasting to achieve a caramelized texture.
Is there a substitute for heavy cream?
Half-and-half can be used as a lighter alternative, though the sauce may be less creamy. For a dairy-free option, consider using coconut milk.
How can I make this dish vegetarian?
Omit the sausage or replace it with plant-based sausage alternatives to make the dish vegetarian-friendly.
What other cheeses can I use besides Parmesan?
Romano, Asiago, or a blend of Italian cheeses can be used to vary the flavor.
Can I prepare this dish in advance?
Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Indulge in creamy roasted butternut squash pasta with sausage and spinach, a comforting dish perfect for cozy fall and winter dinners. Packed with seasonal flavors, this hearty recipe balances sweetness, savory notes, and creamy textures for a meal the whole family will love.
Ingredients
- Pasta: 8 oz farfalle (bow-tie pasta)
- Butternut Squash: 2 cups, peeled, seeded, and cubed
- Sausage: ½ lb crumbled sausage (Italian or spicy pork sausage)
- Spinach: 6 oz fresh spinach
- Garlic: 4 cloves, minced
- Heavy Cream: 1 cup
- Parmesan Cheese: ⅓ cup, shredded
- Olive Oil: 3 tablespoons
- Salt and Pepper: To taste
Instructions
- Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C).
- Toss squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until tender.
- Cook the Pasta:
- Boil farfalle in salted water until al dente. Drain and set aside.
- Prepare the Sausage:
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Cook crumbled sausage until browned. Remove and set aside.
- Sauté Spinach and Garlic:
- Add 1 tablespoon olive oil to the same skillet.
- Sauté garlic until fragrant, then cook spinach until wilted.
- Make the Sauce:
- Lower heat and pour in heavy cream. Stir in Parmesan cheese until melted.
- Combine Ingredients:
- Add sausage, roasted squash, and pasta to the skillet. Toss to coat.
- Adjust seasoning with salt and pepper.
- Serve:
- Divide into bowls and serve warm.
Notes
- Substitute spinach with kale or arugula for variation.
- Use half-and-half or coconut milk for a lighter or dairy-free version.
- Try different pasta shapes like penne or rigatoni.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian-American
