• Home
  • Dinner
  • Pasta With Butternut Squash Sauce, Spicy Sausage And Baby Spinach
0 0
Pasta With Butternut Squash Sauce, Spicy Sausage And Baby Spinach

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust 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

Nutritional information

Calories
Carbohydrates
55g
Protein
20g
Fat
8g
Saturated Fat
2g
Cholesterol
53mg
Sodium
419mg
Fiber
5g
Sugar
1g
Blue Smart Points
9
Green Smart Points
Purple Smart Points
Points +

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pasta With Butternut Squash Sauce, Spicy Sausage And Baby Spinach

Features:
    Cuisine:

    Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.

    • 45 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Alt=,Butternut squash makes the creamiest sauce, which makes it a healthy, lighter alternative to cream sauces made with heavy cream and butter. Its also easy to do! To make it quick, buy pre-cut or frozen butternut squash. You can double the sauce recipe and freeze it for another day!,Alt=,Pasta with Broccoli and Sausage,Pasta with Chicken Sausage, Peppers and Escarole,One Pot Spaghetti and Meat Sauce,Cajun Chicken Pasta on the Lighter Side,Penne with Brussels Sprouts Ragu


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Remove Squash With a Slotted Spoon and Place in a Blender, Blend Until Smooth

    2
    Done

    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.

    3
    Done

    Meanwhile, in a Large Deep Non-Stick Skillet, Saut Sausage Over Medium Heat Until Browned, Breaking Up With a Spoon as It Cooks. When Cooked Through, Set Aside on a Plate.

    4
    Done

    Reduce Heat to Medium-Low and Melt the Butter, Saut the Shallots and Garlic Until Soft and Golden, About 5 - 6 Minutes.

    5
    Done

    Add Pureed Butternut Squash, Season With With Salt and Fresh Cracked Pepper and Add a Little of the Reserved Pasta Water (used About 1 Cup) to Thin Out the Sauce to Your Liking.

    6
    Done

    Add Baby Spinach and Stir in Parmesan Cheese and Sage. Toss in Cooked Pasta and Sausage and Mix Until Well Coated.

    7
    Done

    Serve With Additional Parmesan Cheese on the Side If Desired.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Kittencals Harvard Beets
    Slow Cooker Irish Chowder Recipe For St. Patrick'S Day
    next
    Slow Cooker Irish Chowder Recipe for St. Patrick’s Day
    Featured Image
    previous
    Kittencals Harvard Beets
    Slow Cooker Irish Chowder Recipe For St. Patrick'S Day
    next
    Slow Cooker Irish Chowder Recipe for St. Patrick’s Day

    Add Your Comment

    one + 5 =