A Fall Star- Butternut Squash

Butternut squash is one of the most common varieties of winter squash. It also offers a good supply of vitamin A, potassium, and fiber. Contrary to the name, winter squash is grown in the summer and harvested in the fall.

Roasted Butternut Squash Sauce with Penne, Sausage and Spinach

With a chill in the air it's a perfect time to enjoy a plate of savory delicious pasta with a creamy roasted butternut squash sauce, sausage and a healthy dose of spinach.  This is a comfort food that captures fall flavors topped with shaved Parmesan cheese. I guarantee you'll find this dish irresistible and definitely worth your time with the layers of flavors and textures. Recipe serves four and an Ever Ready Special.

Cooking Tips:

Early in the day roast the squash and refrigerate. Bake the Italian sausage at 350 degrees for 30 minutes. Drain sausage and crumble. 
To reheat add some warmed chicken broth to the dish. 

Ingredients:

• 1 lb. (about 4 cups) butternut squash, peeled and cut into 2 inch cubes (some stores carry precut cubes) 
• 2-1/2 TB. olive oil, divided
• Salt and pepper to taste
• A sprinkle each of Saigon cinnamon or pumpkin pie spice mix and paprika
• 1 TB. maple syrup
• 3/4 LB. ground Italian sausage or chicken sausage
• 3/4 cup sweet onions, diced
• 3 cloves garlic, chopped
• 1 /4 tsp. ground sage
• 1 pinch red pepper flakes (optional)
• 2 cups dry tortellini
• 2 cups low sodium chicken broth 
• 2 cups baby spinach leaves, torn
• 1/4 cup heavy cream
• 1 cup grated Parmesan cheese

Directions:

• Preheat oven to 400 degrees and line a rimmed baking sheet with a silicone pad or parchment paper.
• Peel the squash and cut into 2 inch cubes.
• In a bowl, toss the butternut squash cubes with 1-1/2 TB. olive oil, maple syrup along with salt and pepper. Spread out evenly on a baking sheet and sprinkle squash with cinnamon and paprika. Roast for 20 minutes or until fork tender.
• Cook tortellini until al dente, then drain. Microwave chicken broth until hot.
• Cook the sausage in a large sauce pan with 1 TB. olive oil, onions, garlic, sage and pepper flakes if using, Push crumbled meat mixture to the side and wipe pan clean.
• Puree the roasted butternut squash along with hot broth in a blender. Return the puree mixture to the fry pan and mix well with cooked tortellini and meat mixture on a medium low heat. Add cream, Parmesan cheese and torn spinach leaves to the pan.  Cook until the cheese has melted and spinach has wilted. Serve warm with a sprinkle of cinnamon.

Other options include:

• Replace the butternut squash with pumpkin, kabocha or other wither squash.
• Replace the baby spinach with sliced kale, swiss chard, or etc.
• Serve dish topped with crispy fried sage and a browned butter drizzle.
• Omit sausage for a vegetarian dish.