Sausage, Squash and Spinach Pasta
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.
Yield: 6 -8 servings
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.
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Notes
Squash: I buy a 2-pound container of butternut squash that is already pre-cut into ¼-1/2 inch small pieces. It makes me happy. If you can’t find it, you can buy a medium butternut squash and peel and chop it yourself (be sure to clean out the inner seeds and pulp).
Pasta: I used gluten-free pasta but you could use a regular pasta. You can also choose a different pasta shape - such as shells or bow ties - just be sure to follow the package instructions for cook time.
Sausage: Hot or mild turkey sausage will work fine. You could also use pork sausage if you prefer, just be sure to drain any excess grease.
Tip: If your pan is full with the sausage and pasta, you can go ahead and transfer everything to a large bowl and add the spinach there. The heat from the sausage and the hot pasta will wilt the spinach.
Leftovers: Once cooled, leftovers can be stored in a covered container for up to 4-5 days. Reheat individual portions in the microwave.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 570mg | Fiber: 2g | Sugar: 3g
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