Roasted Acorn Squash Pasta
A hearty, seasonal pasta dish featuring roasted acorn squash, savory sausage, and a creamy spinach sauce—all in under an hour.
Equipment
- - Roasting pan
- - Skillet
- - Large pot
- Mixing spoon
Ingredients
- **Roasted Squash**
- - 1 medium acorn squash
- - 1 tbsp olive oil
- - ¼ tsp salt
- - ¼ tsp black pepper
- **Pasta & Sausage**
- - 8 oz bow-tie pasta
- - 1 tbsp olive oil
- - 12 oz smoked sausage sliced
- **Sauce & Assembly**
- - 1 cup heavy cream
- - 4 oz baby spinach
- - 1 tbsp fresh thyme leaves
- - Salt & black pepper to taste
- - Red pepper flakes optional
Instructions
- Preheat oven to 400°F. Halve and seed squash. Oil, season, and roast cut-side down for 30 mins. Scoop and mash when cool.
- Cook pasta until al dente. Reserve ½ cup pasta water.
- In a skillet, brown sausage in olive oil (5–7 mins).
- Add mashed squash, cream, and half the thyme. Stir and simmer. Add spinach and cook until wilted.
- Toss in pasta. Add reserved water if needed. Season to taste.
- Top with remaining thyme and red pepper flakes. Serve warm!
Notes
- Use butternut squash or kale as substitutions.
- Add parmesan for a cheesy twist.
- Store leftovers for up to 4 days.
- Add parmesan for a cheesy twist.
- Store leftovers for up to 4 days.