Baked Butternut Squash, Spicy Sausage and Spinach Pasta
We adore this baked butternut squash sausage pasta! It's such a cozy comforting dish for the fall months with tons of flavor. Satisfying, easy to make and feeds a crowd. The best!
Ingredients
- 1 pound short cut pasta, like rotini
- 1 pound italian sausage
- 1 tablespoons olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 3 cups cubed butternut squash
- kosher salt and pepper
- ½ teaspoon dried sage
- ¼ teaspoon crushed red pepper flakes
- 6 ounce bag of fresh spinach
- 8 ounces freshly grated mozzarella or provolone cheese
- ¼ cup parmesan, plus more for serving
Instructions
- Preheat the oven to 375 degrees F.
- Bring a pot of salted water to a boil and boil the pasta according to the directions. When it’s finished, drain and place the pasta in a 9x13 inch baking dish.
- While the pasta is boiling, brown the sausage. Heat a large skillet over medium heat and add the sausage. Break it apart with a wooden spoon until it is in small crumbles and browns completely. Transfer the sausage to a plate.
- To the same skillet, heat the olive oil over medium-low heat. Add the onions, garlic, squash and a big pinch of salt and pepper. Add in the sage and crushed red pepper. Cook, stirring often, until the squash is tender, about 8 to 10 minutes.
- Once the squash is tender, stir in the spinach. Cook until the spinach wilts. Transfer that whole mixture - the squash and spinach - to the dish with the pasta. Add the sausage back in. Toss it with the pasta until it’s fully combined.
- Stir in half of the cheese until it’s mixed in with the pasta. Stir in the parmesan. Top the pasta with the rest of the cheese.
- Bake for 20 to 25 minutes, or until bubbly and golden.
- Remove and sprinkle with more parmesan before serving.
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