Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ small yellow onion, finely diced
  • 12 oz rigatoni or penne pasta
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • ¼ tsp ground nutmeg
  • ½ cup reserved pasta water

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and bake for 20-25 minutes until the edges are mahogany-colored and the insides are tender.
  2. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
  3. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and the Italian sausage. Break the meat apart with a spatula and cook until browned and crispy.
  4. Stir in the diced yellow onion and minced garlic, cooking for another 2-3 minutes until the onion is translucent and fragrant.
  5. Reduce the heat to medium. Pour in the heavy cream and ground nutmeg, stirring to scrape up the browned bits from the bottom of the pan.
  6. Stir in the grated Parmesan cheese until melted and smooth.
  7. Gently fold in the roasted butternut squash and the baby spinach. Once the spinach has just wilted, toss in the cooked pasta and the reserved pasta water, stirring until the sauce is a glossy glaze that clings to the pasta.