Description
A delightful recipe for Butternut Squash Pasta with Sausage and Spinach, combining savory flavors and nutritious ingredients.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 8 ounces pasta (penne or rotini work well)
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, your choice)
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the cubed butternut squash, salt, black pepper, and red pepper flakes (if using). Cook for about 10-12 minutes, stirring occasionally, until the squash is tender.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Combine the cooked pasta with the sausage and squash mixture. If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
- Stir in the grated Parmesan cheese until well combined.
- Serve warm, garnished with fresh basil if desired.
Notes
- For a vegetarian option, substitute the sausage with plant-based sausage or sautéed mushrooms.
- Add a splash of cream or a dollop of ricotta cheese for a creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg