Description
Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment
Yield: 5servings | Serving Size: 11/4 cups
Ingredients
11ozspicy chicken Italian sausage, about 4 links
1lbbutternut squash, peeled and diced
1tbspwhipped butter
10ozpasta, wheat or gluten-free
1/4cupshallots, minced
3clovesgarlic, minced
2cupsbaby spinach, roughly chopped
2tbspfresh shaved parmesan cheese
4sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
- Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
- Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
- Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 6 minutes.
Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
- Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
- Serve with additional parmesan cheese on the side if desired.
Last Step:
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