Sausage, squash and spinach pasta is an easy, healthy dinner with chunks of turkey sausage, tender roasted butternut squash, wilted spinach and gluten-free pasta.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Barilla®, but all my opinions are my own.
We may be smack dab in the middle of the holiday season, but I’m still making regular dinners. How about you?
Just because I’ve got shopping and parties and preschool bake sales and gingerbread decorating parties (for me, not the kids. Is that wrong?!), doesn’t mean I’m not still in the kitchen fixing dinner every night.
Cause we gotta eat!
And at this time of year, I want easy, I want healthy (to combat all the sweets!), and I want family friendly, all-in-one dishes. So here we are. Pasta, pasta!
And not just any pasta. This is a certified gluten free pasta from Barilla that’s made with corn and rice and has no GMO ingredients.
Because we all have people in our lives that are gluten free, am I right?
So I’m always looking for healthy gluten free recipes we can all enjoy and feel good about.
Gluten-free pasta has great taste and texture and can easily sub for your regular pasta. I really couldn't tell a difference!
Neither can my family - they don't know when I use it!
And today's recipe takes those tender pieces of pasta and mixes them with chunks of turkey sausage, roasted butternut squash and wilted spinach.
I love how pasta nights can be so quick and easy, which is great when you have guests during this time of year.
Cause that’s what the holidays are all about, right?
Family and friends and fun times together. And gathering around good food that everyone can enjoy.
A few quick notes for you about this recipe...
Ingredient Notes:
- Sausage: Either hot or mild turkey sausage will work in this recipe. You could also use pork sausage, just drain any excess grease after you brown it.
- Squash: Use pre-cut butternut squash to make the prep work for this recipe easier. Of course, you can also cut up a butternut squash yourself if you prefer. (And if you can't find any, sweet potatoes would be a good substitute.)
- Pasta: I used gluten-free pasta but regular pasta would work as well. You could also choose a different shape pasta - like shells or bow ties - just be sure to follow the package directions for cooking time.
Let's also talk about what to do with any leftovers. Cause they keep great.
Leftover sausage, squash and spinach pasta can be stored, once cooled, in a covered container in the refrigerator. It will keep for up to 4-5 days.
Reheat individual portions in the microwave until hot and enjoy another day for lunch or dinner!
I hope you give this a try soon.
Enjoy!
XO,
Kathryn
Sausage, Squash and Spinach Pasta
Ingredients
- 1 (2 lb.) package pre-cut butternut squash (see notes)
- 2 tablespoons extra virgin olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 (1 lb.) box of Barilla gluten-free penne pasta
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 (1 lb.) package of hot Italian turkey sausage links, removed from casing
- 1 (8 oz.) bag baby spinach
- 2 tablespoons apple cider vinegar, divided
- 1 teaspoon maple syrup
- ¼ cup grated Parmesan cheese, plus extra to pass at table
Instructions
- Preheat the oven to 450.
- Mix butternut squash with 2 teaspoons olive oil, ¾ teaspoon salt and ½ teaspoon black pepper. Spread the squash out evenly on a baking tray. Roast at 450 for 30 minutes, stirring after 20 minutes.
- Meanwhile, cook the Barilla gluten-free pasta according to package directions. You’re going to reserve about ½ cup of the cooking liquid when it’s done.
- While the pasta is cooking, heat 1 teaspoon of olive oil in a large, deep skillet over medium heat. Add the onion and saute until softened and translucent, 3-4 minutes. Add garlic and saute another 30 seconds. Add turkey sausage (removed from the casing) and saute until well browned and cooked through, 7-8 minutes, breaking it up with a spoon as it cooks.
- Add 1 tablespoon apple cider vinegar and stir to mix.
- Add the cooked pasta (reserve ½ cup of the cooking liquid) to the cooked sausage. Add the spinach, remaining salt and pepper and stir for 1-2 minutes to let the spinach wilt slightly. Turn off heat.
- Add the pasta-sausage mixture to a large bowl and add the roasted butternut squash. Drizzle with the remaining tablespoon apple cider vinegar, remaining tablespoon of extra-virgin olive oil and the maple syrup. Stir to combine, then stir in Parmesan cheese. Taste and add more salt and pepper if needed.
- Serve in bowls with extra Parmesan cheese for passing at the table.
Cheyanne @ No Spoon Necessary
Soo much to say, but my brain isn't at its fully functioning capacity, so if this comment is a little rambly, please forgive me! 😉
First of all (or would this be second?), your shopping buddies are too cute for words!! I'd go to the grocery store a million times a day if those cutie-patuties came with me!
Second (or third?), Yessss to amazing in-laws! They are the bestest, and I hope you guys have a stellar time together!!
Lastly, I'm with you on eating. 😉 And especially with you on quick, easy and healthy meals! This pasta looks perfect! Be a doll and send me some! Te-he. Cheers, lovely! Xo
Kathryn
I'll get you a batch today girl 😉 Wish I really could bring you some though, so you could lounge in bed and recover a bit... sending you BIG hugs. XO
Kaila@HealthyHelperBlog
THIS LOOKS SO GOOD!!! I love having sausage in my pasta and it looks like it would pair so well with the butternut and spinach in this dish. Perfect for squash season! And I love that you opted for HOT turkey sausage...I am totally a spicy girl too!
Kathryn
Yay for a little spice with our sausage! The three S's here -- sausage, squash and spinach -- really do go so well together! And then you mix it all with some amazing gluten-free pasta - heavenly! Thanks for stopping by Kaila!
Lucy @ Bake Play Smile
Yum!! I love adding sausage to our pasta too. I have a friend who's just found out she needs to eat gluten-free foods, so I'll forward her the link to this recipe. She'll love it! Thank you so much for all of your support of Fabulous Foodie Fridays throughout the year. Have a wonderful Christmas and New Years! xx
Kathryn
Thanks so much Lucy! I hope she does love it! And thank YOU for all your hard work to host such a delicious, fun party for all of us - I so appreciate it! Have a wonderful Christmas, New Years and much deserved break 🙂 XO
GiGi Eats
YEP! This is happening with spaghetti squash, FOR SURE!
Kathryn
Awesome!! Hope you love it!
Michelle | A Dish of Daily Life
I've been meaning to try the Barilla Gluten free line. I love their pastas...especially the Pronto. Your recipe looks delicious too!
Kathryn
Go get some, Michelle! You will love it - it's really hard to tell there's a difference. I was very impressed. And then you add some sausage, squash and spinach, well, can't beat that! XO
Karly
This is my kind of pasta dinner! Thanks for linking up with What's Cookin' Wednesday!
Kathryn
I know, right? My kind of pasta dinner, too! Thanks Karly!
Alli
Oh my! Thank you for this recipe!! I used sweet Italian sausage and added cherry tomatoes. My family loved it!
Kathryn
I'm so happy you enjoyed it Alli! And love the cherry tomatoes add-in - yum! 😊
Jayne Fortman
Hi, can I make any of this the day before and then combine it after reheating? My son and his wife just had a baby and want homemade meals. This sounds delicious 😋
Kathryn Doherty
Yes! This dish reheats really well so it's a great one to make ahead. And congrats on the grandbaby!! So sweet of you to cook for them. Also, something I love to do for friends and family with a new baby is to take breakfast items as well - quiche, casserole, breakfast sandwiches, egg muffins, baked oatmeal, etc. They aways say it's so helpful after long nights of feedings and changings to also have breakfast items ready to go!