Ingredients
Equipment
Method
Roast Butternut Squash
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, a pinch of salt, and pepper. Spread the cubes in a single layer on a baking sheet.
- Roast for 25–30 minutes, stirring halfway, until caramelized and tender.
Cook Sausage
- Heat a large skillet over medium heat. Add the crumbled sausage and cook, stirring frequently, until browned and cooked through. Break the sausage into smaller pieces as it cooks. Remove from the skillet and set aside.
Make Creamy Sauce
- In the same skillet, sauté minced garlic over medium heat until fragrant, about 1 minute.
- Pour in the heavy cream and stir in shredded Parmesan cheese. Simmer over low heat, stirring frequently, until the sauce thickens.
Cook Pasta and Assemble
- Cook farfalle pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- Add the cooked pasta to the sauce. Stir in the cooked sausage and roasted butternut squash. Fold in spinach, allowing it to wilt in the warm sauce. Serve immediately.
Nutrition
Notes
For lighter variations, substitute heavy cream with non-dairy alternatives like almond milk, and replace Parmesan with nutritional yeast for a vegan option. Nutrition information is estimated based on common ingredients and serving sizes and may vary.