Butternut Squash Pasta with Sausage and Spinach

Ingredients

• 12 oz pasta of choice (e.g., penne, fusilli; whole wheat or gluten-free)
• 1 medium butternut squash, peeled and diced (about 3-4 cups)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon nutmeg
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 lb Italian sausage
• 4 cups fresh spinach
• Grated Parmesan cheese (optional)
• Fresh basil or parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender and caramelized, turning halfway through.
2. While the squash is roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Add the Italian sausage to the skillet. Cook for about 7-10 minutes until browned and cooked through, breaking it up as it cooks.
5. Once the sausage is cooked, stir in the roasted butternut squash, thyme, nutmeg, and the broth. Bring the mixture to a simmer and let it cook for about 5 minutes.
6. Remove from heat and carefully blend the sauce using an immersion blender until smooth.
7. Stir in the heavy cream and mix until fully combined. Adjust the consistency with reserved pasta water if needed. Season with salt and pepper to taste.
8. Add in the fresh spinach to the sauce, allowing it to wilt for about 2-3 minutes.
9. Add the cooked pasta to the skillet, tossing everything together until well coated with the sauce.
10. Serve hot, garnished with grated Parmesan cheese and fresh herbs.

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