Description
Roasted butternut squash transforms into a velvety sauce that clings to tender pasta ribbons, mingling with fennel-spiced sausage crumbles and vibrant spinach for a cozy, flavor-packed dinner.
Ingredients
- 12 oz pasta
- 4 cups butternut squash peeled and cubed
- 12 oz Italian sausage casings removed
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then reserve 1/2 cup of the pasta cooking water and drain the pasta.
- Meanwhile heat the olive oil in a large skillet over medium heat, add the butternut squash and cook for about 8 minutes until it starts to soften.
- Add the sausage to the skillet and break it up with a spoon, cooking until no longer pink, about 5 minutes.
- Stir in the diced onion and minced garlic and cook for 2 to 3 minutes until the onion is translucent and the garlic is fragrant.
- Pour in the chicken broth, bring to a simmer, cover, and cook for another 5 to 7 minutes until the squash is very tender.
- Transfer the mixture to a blender, add the heavy cream and reserved pasta water, and blend until smooth (alternatively use an immersion blender directly in the skillet).
- Return the sauce to the skillet, stir in the cooked pasta, fresh spinach, and grated Parmesan cheese, cooking until the spinach wilts and everything is well coated.
- Season with salt, black pepper, and ground nutmeg to taste, then serve immediately.
Notes
- For a shortcut, use frozen butternut squash cubes to save prep time.
- Save extra pasta water to adjust the sauce consistency if it becomes too thick.
- Swap Italian sausage for ground turkey or mushrooms to make it lighter or vegetarian.
- Add a pinch of red pepper flakes for a subtle kick of heat.