Ingredients

The following ingredients have 5 Servings
  • 11 oz 4 links spicy chicken Italian sausage
  • 1 lb butternut squash (peeled and diced)
  • 1 tbsp whipped butter
  • 10 oz pasta (wheat or gluten-free)
  • 1/4 cup shallots (minced)
  • 3 cloves garlic (minced)
  • 2 cups baby spinach (roughly chopped)
  • 2 tbsp fresh shaved parmesan cheese
  • 4 sage leaves (sliced thin)
  • kosher salt and freshly ground black pepper (to taste)

Instruction

  • 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.