Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect
Autumn comfort food. This easy and flavorful recipe is packed
with veggies and will become your favorite.
Fall and Winter "go-to" meal.
Fabulous for lunch & dinner!
The best part of Fall is I get to pull out my cute pumpkin cast iron pot!
Let's get our Autumn on in the kitchen now!
On a large sheet pan spread about 2 cups of cubed Butternut squash out.
Drizzle olive oil all over the top and add some Salt & Pepper.
Bake the squash in a 400 degree oven for about 30 minutes.
I just love these Fall color Farafalline pasta.
This is what I will use in my dish.
Any pasta would work :)
Boil the pasta in a good bit of salted water.
Cook the pasta al dente in the boiling water for about 7 to 11 minutes.
Did you know putting a wooden spoon over the pot like this keeps the water from boiling over :)
Before you drain the pasta reserve some of the water for later.
Drain this gorgeous pasta and set it aside.
I flipping LOVE Butternut Squash and could eat this all right now!
Toss the squash in a bowl and set it aside.
Grab about 1/2 lb of your favorite sausage and remove casing.
Crumble the sausage into small pieces.
Grab a "Pumpkin Cast Iron" pot and pour in some of your favorite olive oil.
Toss in the sausage and now move to the stove top.
Cook the sausage for about 10 minutes, regularly stirring, until the sausage
is cooked through. Remove from the heat and set aside.
Chop up some green chile pepper and mince up 4 garlic heads.
In a separate skillet add in some olive oil and then the peppers & garlic.
Drop in about 6oz of spinach.
Cook, occasionally stirring, for about 5 minutes until the spinach starts to wilt.
Grab about a cup of whole cream.
Pour the cream into the pan and stir.
Add about 3 tablespoons of butter and stir until the butter melts.
Sprinkle in some salt & pepper.
Put the stove on medium.
Pour all the yummy cream mixture into the
pumpkin pot with the sausage.
Give the pot a stir :)
Ready to add our pasta with the squash now.
Drop the Fall colored pasta in.
Toss in the bright orange Butternut squash to the party.
Pour in about a 1/2 cup of the pasta water you save into the pot next.
You must now add in some shredded parmesan cheese, about 1/3 cup.
Give all this deliciousness a mix.
Put the lid on or just eat it up now :)
Just before serving this dish, garnish it with some toasted pine nuts
for that extra Fall flavor :)
Butternut Squash Pasta is one of those recipes you
make in the Fall & Winter when Butternut squash is in season,
which makes this pasta much more special.
It's so good I hope you will be looking forward to making it every year!
Enjoy!
P.S.
REFRIGERATE. Store leftover Butternut Squash Pasta in an airtight container
in the refrigerator for up to 4 days, unless you ate it all.
FREEZE. You can freeze Butternut Squash Pasta in a airtight
container for up to 2 months.
REHEAT. Reheat the pasta gently on stove top in a skillet over medium heat, stirring
halfway through. Add extra milk, heavy cream or vegetable stock to thin it out.
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