Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 pound Italian sausage links, casings removed
- 4 cloves garlic, minced
- 12 oz penne pasta
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Cook sausage until browned, breaking it apart with a spoon.
- Add garlic to the skillet and cook for 1 minute until fragrant.
- Stir in roasted squash and cooked pasta. Mix well.
- Remove from heat and stir in Parmesan cheese and chopped spinach. Serve garnished with fresh parsley.
Notes
- You can substitute sweet potato for squash for a different flavor.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Sautéing, Boiling
- Cuisine: American, Italian
- Diet: Comfort food, Fall recipes
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 85mg