Roasted Acorn Squash Pasta
Creamy, savory, and full of fall flavor — this roasted acorn squash pasta is a one-skillet wonder. Sweet squash, smoky sausage, and silky cream sauce make it unforgettable.
Equipment
- Baking sheet
- Large skillet
- Mixing spoon
- - Pasta pot
Ingredients
- #### Roasted Squash:
- - 1 medium acorn squash
- - 1 tbsp olive oil
- - ¼ tsp salt
- - ¼ tsp black pepper
- #### Pasta & Sausage:
- - 8 oz bow-tie farfalle pasta
- - 1 tbsp olive oil
- - 12 oz fully cooked smoked sausage sliced
- #### Sauce & Assembly:
- - 1 cup heavy cream
- - 4 oz baby spinach
- - Fresh thyme leaves
- - Salt and pepper to taste
- - Red pepper flakes optional, for garnish
Instructions
- Preheat oven to 400°F. Slice and roast squash for 30 min, then mash into a puree.
- Cook pasta according to package. Reserve ½ cup pasta water.
- Brown sausage in olive oil until crisp.
- Stir in mashed squash, heavy cream, and half the thyme. Add spinach and cook until wilted.
- Add pasta to sauce. Toss well, season to taste.
- Garnish with remaining thyme and red pepper flakes. Serve warm.
Notes
- For a vegetarian version, omit sausage.
- Substitute butternut squash if needed.
- Great with garlic bread or a green salad.
- Stores well in fridge for 4 days.
- Substitute butternut squash if needed.
- Great with garlic bread or a green salad.
- Stores well in fridge for 4 days.