Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

Are you in the mood for a hearty and comforting pasta dish? This Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is the perfect blend of flavors and textures to satisfy your cravings.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 12 ounces of pasta (penne or any preferred type)
• 1 pound of Italian sausage, casings removed
• 2 cups of fresh spinach leaves
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of chicken or vegetable broth
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• Olive oil
• Salt and pepper to taste
• Fresh chopped parsley for garnish (optional)

Instructions:

Roasting the Butternut Squash:

1. Preheat your oven to 400°F (200°C).
2. Place the diced butternut squash on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
4. Roast in the oven for about 25-30 minutes or until the squash is tender and lightly caramelized. Set aside.

Cooking the Pasta:

1. Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.

Making the Creamy Sauce:

1. In a large skillet or pan, heat some olive oil over medium heat.
2. Add the Italian sausage and cook, breaking it into crumbles with a spatula, until browned and cooked through.
3. Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
4. Pour in the chicken or vegetable broth, scraping the bottom of the pan to incorporate any browned bits.
5. Stir in the roasted butternut squash, allowing it to break down slightly.
6. Add the heavy cream and let the mixture simmer for a few minutes until it thickens slightly.
7. Toss in the cooked pasta and fresh spinach, stirring gently until the spinach wilts and the pasta is coated evenly with the creamy sauce.
8. Sprinkle grated Parmesan cheese over the pasta and stir to combine.
9. Season with salt and pepper to taste.

Serving:

1. Serve the Creamy Roasted Butternut Squash Pasta with Sausage and Spinach hot, garnished with fresh chopped parsley if desired.

Enjoy!

This dish offers a perfect balance of creamy butternut squash, savory sausage, and nutritious spinach, creating a delightful pasta experience that’s sure to become a favorite at your table.

Source: juliasalbum.com

Yield: 8

Brown Butter Pesto Lasagna Recipe

Print

If you're looking for a lasagna that's a bit different from the classic version, this Brown Butter Pesto Lasagna is the perfect choice. Combining the nutty flavor of brown butter with the fresh, herby goodness of pesto, this lasagna is sure to become a new favorite.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 box dry lasagna noodles
• 1 stick (8 tablespoons) salted butter
• 2 cups sliced mushrooms
• salt and black pepper
• 8 cloves garlic, chopped
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• chili flakes
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups dry white wine or broth
• 2 cups shredded provolone
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 packages (10 ounces) frozen spinach, thawed and drained
• 1 cup basil pesto

Instructions

1. Preheat the oven to 350° F. Lightly butter a 9×13 inch lasagna pan. Cook the noodles according to package directions.

2. Melt 2 tablespoon butter in a large skillet set over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the remaining 6 tablespoons of butter. Allow the butter to brown lightly around the mushrooms for 5 minutes.

3. Add the garlic, sage, thyme, and chili flakes. Stir in the flour and cook for 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

4. In a bowl, combine the spinach and pesto.

5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the spinach/pesto, then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining spinach/pesto, 1 cup mozzarella, and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with 1 cup of mozzarella and 1/2 cup of parmesan cheese.

6. Bake, covered for 30 minutes, then uncovered for 15 minutes more. Let sit 10 minutes before serving.