Friday, December 14, 2012

Butternut Squash Pasta

Back in action with a little recipe goodness for you today....tried this one out last week and it was a HUGE hit in our house. Hubs loved it, I loved it, AND it made for great work lunch leftovers. Its perfect for those nights you're craving some comfort food but don't want to feel the guilt from a huge calorie-laden meal.

This recipe is great because the pureed butternut squash sauce makes it taste like a sinful mac-&-cheese dish, but its super healthy! Paired with some whole grain pasta, spinach, and some protein, this recipe makes for a well-balanced meal.

Butternut Squash Pasta with Spinach & Italian Sausage
adapted from here

  • 11 oz (4 links) spicy chicken Italian sausage or any protein of choice
  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light butter
  • 10 oz whole grain pasta 
  • 1/4 cup shallots, minced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 2 tbsp fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin
  • kosher salt and freshly ground black pepper, to taste


Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.
Toss with pasta, and serve with parmesan on top.


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