Creamy Roasted Butternut Squash
Ingredients
2 Cups butternut squash, peeled, seeded, and cubed
3 Tablespoon olive oil
Salt and pepper
1/2 lb sausage, crumbled, without casings
4 garlic clove minced
6 oz spinach
1 cup heavy cream
1/3 cup parmesan cheese shredded
8 oz farfalle (bow tie pasta)
Serves: 4-6
Prep Time: 30 Minutes Cook Time: 40 Minutes
Roast Butternut Squash
- 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 oven at 400 F for 30 minutes
Cook Sausage
- In a skillet, heat 1 tbsp. 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
- Try chicken
Make Sauce
- In a seperate large skillet, heat 1 tbsp. of olive oil together with minced garlic and spinach over medium heat. Occasionally stir for 5 to 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 parmesan cheese. Keep stirring sauce on low to medium boil (simmer) until cheese melts. Remove from heat
- Season with salt to taste
Cook Pasta and Assemble
- Cook pasta el dente in boiling water according to package instructions. Around 7 to 11 minutes in boiling water. Drain.
- Add drained pasta to sauce in large skillet and cooked sausage. Top the pasta with roasted butternut squash. Stir in or leave on top.
