Creamy Sausage and Squash Pasta

Creamy Sausage and Squash Pasta

Ingredients:

• 2 cups butternut squash, cubes
• 1 Tbsp. olive oil
• To taste salt and pepper
• 1 Tbsp. olive oil
• ½ lb. sausage, cooked and crumbled
• 1 Tbsp. olive oil
• 4 garlic cloves minced
• 6 oz. spinach
• 1 cup heavy cream
• 2 Tbsp. butter
• ⅓ cup Parmesan cheese, shredded
• ¼ tsp. salt
• 8 oz. bow tie pasta

Directions:

1. Preheat oven to 400 F.
2. 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.
3. Roast in the preheated oven at 400 F for 30 minutes. Remove from the oven.
4. While squash is baking, heat 1 tablespoon of olive oil in a medium skillet 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.
5. In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
6. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer.
7. Add shredded Parmesan cheese and butter. Keep stirring the sauce with the Parmesan cheese on low to medium simmer until the cheese melts. Remove from heat. Season with salt to taste.
8. Cook pasta al dente in boiling water, 7 to 10 minutes. Drain.
9. To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.
10. Top the pasta with roasted butternut squash. Stir the squash in, and serve.