Creamy Spinach, Sausage & Butternut Squash Pasta
A creamy bow tie pasta loaded with savory sage sausage, tender roasted butternut squash, fresh spinach, garlic, and Parmesan cheese.
Yield: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Special Equipment: Large Skillet, large pot
Ingredients
2 cups butternut squash, peeled, seeded, and cubed
3 Tbsp olive oil, divided
Salt and pepper, to taste
1 lb sage sausage, crumbled and removed from casings
4 garlic cloves, minced
6 oz spinach
2 cups heavy cream
1 cup shredded Parmesan cheese
¼ tsp salt, plus more to taste
8 oz farfalle pasta
Directions
Preheat oven to 400°F. Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment lined baking sheet and roast for 30 minutes until tender and lightly browned.
While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook for about 10 minutes until fully cooked. Remove from the skillet, leaving the drippings behind.
Add the remaining tablespoon of olive oil to the skillet if needed. Add the garlic and spinach and cook for 5 to 7 minutes. Stir in the heavy cream and bring briefly to a boil, then reduce to a gentle simmer. Stir in the Parmesan until melted and smooth. Season with ¼ teaspoon salt or to taste.
Cook the farfalle in salted water according to package directions until al dente, then drain.
Add the pasta and sausage to the creamy spinach sauce and stir until evenly coated. Gently fold in the roasted butternut squash and season with additional salt and pepper if needed.
