Pasta with Roasted Butternut Squash Sauce, Sausage and Spinach

 

With a chill in the air and the first day of fall beginning tomorrow, it's a perfect time to enjoy a plate of savory and delicious Pasta with Roasted Butternut Squash Sauce, Sausage, and Spinach. This warm dish captures fall flavors and is topped with shaved Parmesan cheese. Buy precut butternut squash as a timesaver. 

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 tablespoon olive oil, divided
• Salt and pepper to taste
• A sprinkle each of Saigon cinnamon or pumpkin pie spice mix and paprika
• 1 tablespoon olive oil 
• 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 
• 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 with 1-1/2 tablespoons olive oil, salt, and pepper. Spread out evenly on a baking sheet, and sprinkle with cinnamon and paprika. Roast for 20 minutes or until fork tender.  
• Cook the tortellini until al dente, draining. 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. 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 fry 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 winter squash. 
• Replace the tortellini with your favorite pasta shape. 
• Replace the asiago cheese with parmigiano reggiano (parmesan). 
• Replace the baby spinach with sliced kale or Swiss chard. 
• Serve topped with crispy fried sage and browned butter drizzle. 
• Omit sausage for a vegetarian meal.