Creamy Butternut Squash Pasta
Enjoy a comforting and flavorful creamy pasta dish with the sweetness of roasted butternut squash!
Ingredients
Main Ingredients
- 2 cup butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 0.5 lb beef sausage, crumbled
- 4 cloves garlic, minced
- 6 oz spinach
- 1 cup heavy cream
- 0.33 cup shredded Parmesan cheese
- 0.25 teaspoon salt
- 8 oz bow tie pasta
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. This will enhance the flavor of the squash.
- Spread the squash on a parchment paper-lined baking sheet in a single layer. Roast in the preheated oven for 30 minutes, turning halfway through for even cooking. Remove from the oven and set aside.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled beef sausage and cook for about 10 minutes until fully cooked through. This will give it a nice, crispy texture. Remove from heat and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and spinach. Cook for 5-7 minutes until the spinach wilts, ensuring the garlic does not burn.
- Pour in the heavy cream and bring to a brief boil. Reduce to a simmer and add the Parmesan cheese, stirring until melted. Season with salt to taste.
- Cook the pasta al dente according to package instructions, usually 7-11 minutes. Drain and set aside.
- Add the drained pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir to combine. Taste and adjust seasoning with salt and pepper if desired.
- Top the pasta with the roasted butternut squash. You can either stir it in for a more integrated flavor or leave it on top for added texture.
Notes
Adjust salt based on the saltiness of the sausage. You can mix the roasted squash into the pasta or keep it as a topping for added texture.