Creamy Butternut Squash Pasta (Print-Friendly Version)
Al dente farfalle tossed with roasted squash, savory sausage and wilted spinach in a velvety Parmesan cream sauce.
# Ingredients List:
→ Roasted Butternut Squash
01 -
2 cups butternut squash, peeled, seeded, cubed
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
→ Sausage
04 -
1 tablespoon olive oil
05 -
½ pound sausage, crumbled, without casings
→ Creamy Pasta Sauce
06 -
1 tablespoon olive oil
07 -
4 garlic cloves, minced
08 -
6 ounces spinach
09 -
1 cup heavy cream
10 -
⅓ cup Parmesan cheese, shredded
11 -
¼ teaspoon salt (optional)
→ Pasta
12 -
8 ounces farfalle (bow tie pasta)
# How to Make It:
01 -
Preheat oven to 400°F. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a parchment-lined baking sheet in one layer, avoiding overcrowding. Roast in the preheated oven for 30 minutes and set aside.
02 -
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add crumbled sausage and cook, stirring regularly, for about 10 minutes or until thoroughly cooked. Remove from heat and set aside.
03 -
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and spinach, cooking for 5–7 minutes or until spinach wilts. Stir in heavy cream and bring to a gentle boil, then reduce to a simmer. Add shredded Parmesan cheese and stir until fully melted. Remove from heat and season with salt as needed, depending on the saltiness of the sausage.
04 -
Cook farfalle pasta al dente according to package instructions, typically boiling for 7–11 minutes. Drain the pasta and add it to the skillet with creamy spinach sauce. Combine with cooked sausage, then season with salt and pepper if necessary. Top with roasted butternut squash, stirring it in or leaving it as a garnish.
# Extra Tips:
01 -
Season the creamy sauce carefully as the sausage may already be salty.
02 -
Prepare the sausage while the butternut squash roasts for efficient time management.