Pasta with a Roasted Butternut Squash Sauce Sausage and Spinach

 Nature's beauty: a source of inspiration and wonder

With a chill in the air, it's a perfect time to enjoy a plate of savory and delicious Pasta with Roasted Butternut Squash Sauce Sausage, and Spinach. A warm dish that captures fall flavors topped with shaved Parmesan cheese.  

Cook's Note: The recipe serves four and is an Ever Ready Special. 

Ingredients:

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

Directions: 

• Preheat oven to 400 degrees and line a rimmed baking sheet with a silicone pad or parchment paper. 
• In a bowl toss the butternut squash in 1-1/2 TB. olive oil 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. If using pasta water set aside 1-1/2 cups. If using chicken broth microwave until hot.   
• Cook the sausage in a large saucepan with 1 tablespoon olive oil, onions, garlic, sage, and pepper flakes if using, Push the crumbled meat mixture to the side and wipe the pan clean. 
• Puree the roasted butternut squash along with hot broth or hot pasta water in a food processor. Return the puree mixture to the frying pan and mix well with the cooked tortellini and meat mixture on medium-low heat.  Add cream,  cheese, and torn spinach leaves, and cook until the cheese has melted and the spinach has wilted. 

Other options include:

• Replace the butternut squash with pumpkin, kabocha or other fall/winter squash. 
• Replace the tortellini with your favorite pasta shape. 
• Replace the Parmesan cheese with asiago cheese. 
• Replace the baby spinach with sliced kale or Swiss chard 
• Serve pasta topped with crispy fried sage and browned butter drizzle 
• Omit sausage for a vegetarian meal.