Butternut Squash Pasta Recipe

Roasted Butternut Squash

• •2 cups butternut squash
• •1 tbsp olive oil
• •salt and pepper

Sausage

• •1½ lb sausage (crumbled)
• •1 tbsp olive oil

Creamy Pasta Sauce

• •4 garlic cloves (minced)
• •1 tbsp olive oil
• •6 oz spinach
• •1 cup heavy cream
• •⅓ cup Parmesan cheese (shredded)
• •¼ tsp salt

Pasta

• •8 oz farfelle (for a keto-friendly option, substitute for low carb pasta)

For the Squash

1. 1

   Preheat oven to 400 F.

2. 2

   Combine butternut squash with 1 or 2 tablespoons of olive oil, salt, and pepper in a large bowl. Toss together.

3. 3

   Then, spread the squash on a parchment paper-lined baking sheet in a single layer.

4. 4

   Roast the squash in the preheated oven at 400 F for 30 minutes.

For the Sausage

1. 1

   In a medium skillet add 1 tablespoon of olive oil, add cumbled sausage and cook for 10 minutes.

For the Cream Sauce

1. 1

   In a seperate large skillet, heat 1 tablespoon of olive oil together with 4 minced garlic cloves and 6 oz of spinach. Cook on medium heat for about 5 to 7 minutes, until the spinach starts to wilt.

2. 2

   Add heavy cream. Bring to boil and immediately reduce to a low or medium boil.

3. 3

   Add shredded Parmesan cheese while the sauce simmers, constantly stirring.

4. 4

   Season with salt to taste, about ¼ teaspoon of salt.

Assemble

1. 1

   Add drained cooked pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir. Season with salt and pepper.

2. 2

   Top with roasted butternut squash. Stir it in, or leave butternut squash on top.