Ingredients
Scale
- 2 cups butternut squash, peeled, seeded, and cubed
- 3 tablespoons olive oil (divided)
- Salt and pepper to taste
- ½ lb sausage, crumbled, without casings
- 4 garlic cloves, minced
- 6 oz spinach
- 1 cup heavy cream
- ⅓ cup Parmesan cheese, shredded
- 8 oz farfalle (bow tie pasta)
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes.
- Heat 1 tablespoon olive oil in a skillet. Cook sausage for 10 minutes, stirring often. Set aside.
- In another skillet, heat 1 tablespoon olive oil with garlic and spinach. Cook for 5-7 minutes until spinach wilts.
- Add heavy cream, bring to a boil, then simmer. Stir in Parmesan until melted. Season with salt.
- Cook pasta al dente, drain, and mix with the creamy sauce and sausage.
- Top with roasted butternut squash and serve.
Notes
- Use pre-cut or frozen butternut squash to save time.
- Italian sausage works best, but any crumbled sausage will do.
- Farfalle or any short pasta works well.
- For a vegetarian version, omit sausage or use plant-based sausage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg