Butternut Squash Pasta with Sausage and Spinach
Butternut Squash Pasta with Sausage and Spinach: A Cozy Fall Dinner You’ll Love made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 12 oz. pasta such as fusilli or penne
- 2 cups butternut squash peeled and cubed
- 1 lb. Italian sausage crumbled
- 3 cups fresh spinach washed and chopped
- 3 cloves garlic minced
- 1/2 cup vegetable or chicken broth
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast the squash for about 25-30 minutes until tender and caramelized.
- While the squash roasts, cook the pasta according to package directions until al dente.
- In a large skillet, cook the crumbled sausage over medium heat until browned and fully cooked.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Pour in the broth and allow it to simmer for a few minutes to meld the flavors.
- Stir in the roasted butternut squash and cooked pasta into the skillet.
- Add the chopped spinach and stir until wilted.
- Serve immediately, garnished with grated Parmesan cheese.