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- 8 oz pasta (choose penne or fusilli for best texture) - 1 lb Italian sausage (select mild or spicy based on preference, casings removed) - 1 medium butternut squash, peeled and cubed (about 4 cups) - 2 cups fresh spinach (packed) - 2 cloves garlic, minced - 1 small onion, diced In this recipe, you can choose between penne or fusilli pasta. Both types hold sauces well, making each bite flavorful. For protein, Italian sausage adds richness. You can pick mild or spicy, depending on how much heat you want. The star of this dish is butternut squash. Its sweetness contrasts nicely with the savory sausage. Fresh spinach adds a pop of color and nutrients. Garlic and onion provide a solid flavor base, making every bite delicious. - 1 teaspoon dried thyme - 1 teaspoon dried sage - 1/2 teaspoon red pepper flakes (optional for added heat) - 1/4 cup heavy cream (or substitute with coconut cream for a dairy-free option) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free alternative) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped, for garnish Herbs and spices elevate the flavors. Thyme and sage bring warmth. Red pepper flakes add a little kick if you like it spicy. For creaminess, you can use heavy cream or coconut cream. Parmesan cheese gives a savory depth, but nutritional yeast works well for a dairy-free version. Olive oil helps with cooking and adds flavor. Always season with salt and pepper to enhance all the tastes. Finally, fresh parsley makes for a pretty garnish and adds a fresh touch. Start by bringing a big pot of salted water to a boil. Add 8 oz of penne or fusilli pasta. Cook it until it is al dente, as per the package instructions. Once done, drain the pasta. Be sure to save about 1 cup of the pasta water for later. Next, preheat your oven to 400°F (200°C). Peel and cube your butternut squash. In a mixing bowl, toss the cubes with 1 tablespoon of olive oil. Add salt and pepper to taste. Spread the squash on a baking sheet. Roast it for 20-25 minutes. Look for a nice caramelized color and tenderness. While the squash roasts, grab a large skillet and place it over medium heat. Add 1 tablespoon of olive oil. Once hot, toss in the diced onion. Sauté for about 3 minutes until it turns soft and translucent. Then, add in 2 cloves of minced garlic. Stir for another minute to avoid burning. Now, raise the heat to medium-high. Add 1 lb of Italian sausage to the skillet. Use a spatula to break it apart. Cook until it is browned and fully cooked, for about 5-7 minutes. Mix in 1 teaspoon each of dried thyme and dried sage. If you like a kick, add 1/2 teaspoon of red pepper flakes. After browning the sausage, gently fold in the roasted butternut squash. Then toss in 2 cups of fresh spinach. Allow the spinach to wilt for about 1-2 minutes. Stir frequently to mix everything well. Lower the heat to medium-low and pour in 1/4 cup of heavy cream. Stir to combine. If your sauce is too thick, add small amounts of the reserved pasta water until it reaches the right consistency. Next, add the drained pasta to the skillet. Toss everything together so every piece is coated. Taste and add more salt and pepper if needed. To serve, stir in 1/2 cup of grated Parmesan cheese. This will melt into the dish and add creaminess. Portion the pasta into bowls. You can drizzle a bit more cream on top if you like. Finish with a sprinkle of fresh parsley and more cheese for a nice touch. To cook pasta al dente, follow these steps: - Use a large pot of boiling, salted water. - Add pasta and stir right away to prevent sticking. - Check the package for cooking time and taste a piece a minute or two early. It should be firm yet tender. Balancing flavors is key. Use fresh herbs like thyme and sage to enhance the dish. Dried herbs work well too. Add red pepper flakes for a touch of heat, if you like spice. Taste as you go. Adjust salt and pepper to suit your palate. For added richness, consider these optional ingredients: - A splash of white wine for depth. - Toasted nuts like pine nuts or walnuts for crunch. - A dollop of crème fraîche for a tangy twist. These ingredients can elevate your dish and bring in new flavors. How you serve food matters. Here are some ideas for an appealing presentation: - Use wide bowls for the pasta to showcase the colors. - Drizzle a little heavy cream on top for a beautiful effect. - Sprinkle fresh parsley and extra Parmesan cheese on top. These simple touches make your dish look gourmet and inviting. {{image_4}} You can switch up the vegetables in this dish. Kale or Brussels sprouts work well. They add great flavor and nutrition. Just chop them and toss them in when you add the spinach. They will cook down nicely and blend in well. Want to make this dish vegan? Use plant-based sausage instead of Italian sausage. Swap the heavy cream for coconut cream or a nut-based cream. For a gluten-free option, choose gluten-free pasta. Both adjustments keep the dish tasty and satisfying. To add more flavor, consider adding nuts or lemon zest. Chopped walnuts or pine nuts give a nice crunch. A sprinkle of fresh lemon zest brightens the dish. Just add these at the end for the best taste. These tweaks can make your pasta even more delightful! To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps it fresh for later. Refrigerate it for up to three days. If you want to keep it longer, freeze it! Divide the pasta into smaller portions. Use freezer-safe bags or containers. Make sure to squeeze out the air before sealing. This helps prevent freezer burn. When you're ready to eat the leftovers, reheating is key. Use a skillet for the best results. Add a splash of water or broth to the skillet. Heat over medium-low heat and stir often. This keeps the pasta moist and tasty. You can also use the microwave. Put the pasta in a microwave-safe bowl, cover it, and heat in short bursts. Stir between each burst to ensure even heating. For safe consumption, follow this timeline: - Refrigerated: 3 days maximum. - Frozen: Up to 2 months is best. After these times, the taste and texture may change. Always check for signs of spoilage before eating. Enjoy your delicious Autumn Sausage Squash Pasta again! Yes, you can use different pasta types. Try using gluten-free pasta for a safe option. You can also choose spaghetti, rotini, or even whole wheat pasta. Each type offers a unique texture. Just cook it according to the package instructions. To make this dish dairy-free, swap heavy cream for coconut cream. For cheese, use nutritional yeast instead of Parmesan. These options keep the dish creamy and flavorful. You won’t miss the dairy at all. Yes, you can prep this dish in advance. Cook the pasta and roast the squash ahead of time. Store them separately in the fridge. When you’re ready to eat, combine everything in a pan. Heat it gently until warm. This dish pairs well with a simple green salad. A fresh spinach salad or arugula works great. You could also serve garlic bread for a hearty meal. Roasted vegetables add color and flavor too. This blog post provided a detailed guide to making Autumn Sausage Squash Pasta. We explored main ingredients like pasta types, protein choices, and seasonal vegetables. Then, we walked through step-by-step instructions for cooking, combining flavors, and serving. Tips for success and variations were shared for personalized touches. Finally, I covered storage and reheating best practices to keep your dish fresh. Now you can enjoy a hearty and delicious meal, while having fun experimenting in the kitchen!

Autumn Sausage Squash Pasta

Savor the flavors of fall with this Autumn Sausage Squash Pasta recipe! Combining Italian sausage, roasted butternut squash, and fresh spinach in a creamy sauce, this dish is perfect for cozy nights. Discover how to create a heartwarming meal that balances comfort and taste. Don't miss out on this delightful recipe—click to explore the full instructions and elevate your autumn dining experience!
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Ingredients
  

8 oz pasta (choose penne or fusilli for best texture)

1 lb Italian sausage (select mild or spicy based on preference, casings removed)

1 medium butternut squash, peeled and cubed (about 4 cups)

2 cups fresh spinach (packed)

2 cloves garlic, minced

1 small onion, diced

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon red pepper flakes (optional for added heat)

1/4 cup heavy cream (or substitute with coconut cream for a dairy-free option)

1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free alternative)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Carefully add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, ensuring to reserve about 1 cup of the pasta water for later use.

    Roast the Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, and season generously with salt and pepper. Spread the squash evenly on a baking sheet and roast in the oven for 20-25 minutes, or until it is tender and has developed a nice caramelized color.

      Brown the Sausage: As the squash roasts, place a large skillet over medium heat and add the remaining tablespoon of olive oil. Once heated, add the diced onion and sauté for about 3 minutes until it becomes translucent and soft. Introduce the minced garlic and sauté for another minute, stirring frequently to prevent burning.

        Add the Sausage: Raise the heat to medium-high and add the Italian sausage to the skillet. Use a spatula to break the sausage apart, cooking until it is browned and fully cooked through, roughly 5-7 minutes. Stir in the dried thyme, dried sage, and red pepper flakes, if using, allowing the herbs to infuse the meat.

          Combine Ingredients: Once the sausage is browned, gently fold in the roasted butternut squash. Then toss in the fresh spinach, allowing it to wilt down for about 1-2 minutes, stirring frequently.

            Create the Sauce: Lower the heat to medium-low and pour in the heavy cream, stirring well to incorporate into the mixture. If the sauce appears too thick, gradually add small amounts of the reserved pasta water until you reach your desired consistency.

              Mix with Pasta: Add the drained pasta to the skillet and toss everything together, ensuring each piece of pasta is well-coated in the creamy sauce. Taste and adjust seasoning with additional salt and pepper as necessary.

                Serve: After ensuring everything is heated through and well-combined, remove the skillet from the heat. Stir in the grated Parmesan cheese, allowing it to melt into the dish, creating a luscious and creamy texture.

                  - Presentation Tips: Portion the pasta into bowls, drizzling a little extra cream on top if desired. Finish with a generous sprinkle of freshly chopped parsley and additional Parmesan cheese for an appealing touch.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4