Butternut Squash Pasta with Spicy Sausage
Indulge in this delightful Butternut Squash Pasta featuring zesty sausage and fresh spinach, all enveloped in a rich, creamy sauce crafted from pureed butternut squash – and the best part? It's completely cream-free!
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Ingredients
- 11 oz spicy chicken Italian sausage
- 1/4 cup shallots
- 3 cloves garlic
- 2 cups baby spinach
- 2 tbsp fresh shaved parmesan cheese
- 4 sage leaves
- kosher salt and freshly ground black pepper
- 10 oz pasta
- 1 lb butternut squash
- 1 tbsp whipped butter
Instructions
- 1
Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Introduce the butternut squash pieces and cook until they are tender.
- 2
Once the squash is soft, use a slotted spoon to transfer it to a blender and puree until completely smooth.
- 3
In the same boiling water, add the pasta and cook as directed on the package until it reaches an al dente texture. Be sure to reserve at least 1 cup of the starchy pasta water before draining the rest.
- 4
In a spacious non-stick skillet, heat over medium flame and add the sausage. Cook until it is nicely browned, using a spoon to break it apart as it cooks. Once fully cooked, transfer it to a plate and set aside.
- 5
Lower the heat to medium-low and add the butter to the skillet. Sauté the shallots and garlic until they soften and turn a golden color, approximately 5 to 6 minutes.
- 6
Stir in the pureed butternut squash, seasoning it with salt and freshly cracked pepper. Gradually mix in some of the reserved pasta water (about 1 cup) to achieve your preferred sauce consistency.
- 7
Toss in the baby spinach, followed by the parmesan cheese and sage. Add the drained pasta and cooked sausage, mixing everything together until well combined and coated with the sauce.
- 8
Serve immediately, offering extra parmesan cheese on the side if you wish.