Description
This comforting autumn dish brings together the natural sweetness of caramelized roasted butternut squash with savory chicken sausage and fresh spinach in a velvety, indulgent cream sauce. Perfect for busy weeknights, it strikes a sophisticated balance between gourmet appeal and simple, efficient cooking, ensuring a restaurant-quality meal that satisfies the whole family while packing in essential nutrients.
Ingredients
2 cups butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
1 pound chicken or turkey sausage, casing removed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound pasta of choice (penne or rigatoni work well)
1 cup heavy cream
1/2 cup grated Parmesan cheese
3 cups fresh baby spinach
Instructions
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and slightly charred.
While squash roasts, bring a large pot of salted water to a boil and cook pasta according to package directions.
In a large skillet, heat remaining olive oil over medium-high heat and brown the sausage, breaking it into small pieces until fully cooked.
Lower heat to medium, stir in the heavy cream and Parmesan, simmering until slightly thickened.
Drain pasta and add to the skillet with the sauce.
Fold in the roasted squash and fresh spinach, tossing gently until spinach is wilted and pasta is coated in sauce.
Serve warm with extra Parmesan if desired.
Notes
Ensure the sausage is explicitly chicken or turkey to maintain a pork-free recipe. If the sauce becomes too thick while tossing, reserve a splash of the pasta cooking water to loosen it up.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg