The Fiancé even likes this one so you know it has to be good, this is a super satisfying fall pasta dish.
Life has been so hectic lately, I almost can’t believe I’m still standing. I have been really bad about consistently making new blog posts, this is a good recipe to jump back in with. This butternut squash pasta is a great transition dish from summer to fall, and contains just enough carbs to keep me going through all this crazy.
I want to express my extreme gratitude to all of you who keep reading despite my uneven posting schedule. So here it is an amazing butternut squash sausage pasta dish!
11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tbsp whipped butter
10 oz pasta, wheat or gluten-free
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.
Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.