Creamy Butternut Squash Bow-Tie Pasta with Sausage and Spinach
A cozy fall dinner of bow-tie pasta tossed in creamy roasted butternut squash sauce, with savory sausage and fresh spinach.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- salt and pepper, to taste
- 8 oz bow-tie pasta (farfalle)
- 0.5 lb Italian sausage (or plant-based sausage), casing removed
- 4 cloves garlic, minced
- 6 oz fresh spinach
- 1 cup heavy cream or light cream
- 1/3 cup Parmesan cheese, grated
- Pinch nutmeg (optional)
- Lemon zest, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and lightly caramelized.
- Cook bow-tie pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, cook sausage until browned. Add minced garlic and cook for 1 minute. Add spinach and cook until wilted.
- Add roasted butternut squash to skillet. Stir in cream, Parmesan, and nutmeg. Let simmer 3 minutes. Mash some squash into the cream for extra creaminess.
- Combine with cooked pasta, mix well. Garnish with lemon zest if desired and serve hot.
Notes
For a vegetarian version, use plant-based sausage. Substitute rigatoni or linguine for bow-tie pasta if desired. Sauce can be made ahead and kept for three days in the fridge. Try topping with toasted hazelnuts or fried sage.