*Adapted from Julia's Album.
PREP: 1 hour
SERVES: 4
INGREDIENTS:
2 cups butternut squash, peeled, seeded, and cubed
3 Tbsp olive oil, divided
salt & pepper
1/2-lb sausage, crumbled, without casings (I used 1/2 pkg of Jimmy Dean breakfast sausage)
4 cloves garlic, minced
6 oz chopped spinach (3/4 cup frozen or 2 cups fresh)
1 cup heavy cream
1/3 cup Parmesan cheese, shredded
1/4 tsp salt
8 oz farfalle (bow tie pasta)
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. In a large bowl, toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper.
3. Spread the squash on a large, parchment paper-lined baking sheet in one layer, without overcrowding.
4. Roast in the preheated oven at 400 F for 30 minutes or until crisp tender and beginning to brown. Remove from oven.
5. While the squash is roasting, cook the pasta until al dente.
6. Cook the sausage in a skillet with 1 Tbsp of olive oil until brown and crumbly. (Note--I like to use the other 1/2-lb of sausage in a breakfast casserole or frittata.)
7. In a separate, large skillet, heat 1 Tbsp of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5-7 minutes until spinach starts to wilt (if cooked from fresh).
8. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely.) Add shredded Parmesan cheese. Keep stirring the sauce with the cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
9. Add pasta, sausage, and butternut squash to the creamy spinach sauce. Salt to taste.
