CREAMY ROASTED BUTTERNUT SQUASH PASTA WITH SAUSAGE AND SPINACH
Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food. This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!
Provided by Julia
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- 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 paper-lined baking sheet in one layer, without overcrowding.
- Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
- In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
- Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
- Tip: Cook the sausage while the butternut squash is being roasted.
- In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
- Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
- Season with salt to taste, about 1/4 teaspoon of salt. No salt might be necessary if the sausage is very salty.
- Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.
- Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
- To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.
- Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.
Nutrition Facts : Calories 759 kcal, Carbohydrate 55 g, Protein 22 g, Fat 51 g, SaturatedFat 22 g, Cholesterol 128 mg, Sodium 703 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SMOKED SAUSAGE AND BUTTERNUT SQUASH PASTA
In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, a butternut squash pasta with smoked sausage that will soon become a go-to comfort dish.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain.
- Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat.
- Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender.
- Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.
Nutrition Facts : Calories 720.7 calories, Carbohydrate 62.5 g, Cholesterol 98.8 mg, Fat 44.1 g, Fiber 5.8 g, Protein 24 g, SaturatedFat 20.2 g, Sodium 1073.4 mg, Sugar 6.4 g
PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER
Whether you're after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that's glossed with nutty, sage-spiked butter and Parmesan. It's inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn - the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you're looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
- Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
- In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
- While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
- When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
- Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.
Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 33 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 842 milligrams, Sugar 5 grams, TransFat 1 gram
CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH
This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in one pot-no separate pot of boiling water needed.
Provided by Kat Boytsova
Categories Pasta Kid-Friendly Sausage Milk/Cream Parmesan Cheese Squash Garlic Sage Nutmeg Small Plates One-Pot Meal Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
- Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
- Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.
SAUSAGE & BUTTERNUT SQUASH PASTA
Quick and easy recipe taken from Olive magazine. Great when butternut squash is in season around Oct/Nov
Provided by everydaychef
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion, butternut squash and sausage in a little oil for 10 minutes until cooked.
- Meanwhile, cook the linguine, drain, and toss with the herbs and seasoning.
- Add the sausage and vegetables and serve with chili oil.
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- Reduce the skillet heat to medium. Add the remaining 2 tablespoons oil. Add the squash, onion, 1/2 teaspoon salt, and pepper. Cook, stirring occasionally, until the squash is tender and golden, about 8 minutes. Add the garlic, nutmeg, cayenne, and remaining ½ teaspoon salt. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
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