Butternut Squash Pasta

 This is super creamy and delicious.  A great fall meal.  :)  I added in extra broccoli, carrots, and peas.

• 1 lb ground sausage 
• 1 lb butternut squash, peeled and diced
• 1 TBS butter
• 10 oz pasta (GF penne is what we used)
• 1/4 cup shallots, minced (or red onion)
• 3 cloves of garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 TBS parmesan cheese, grated
• 4 sage leaves, sliced thin
• Kosher salt and fresh ground pepper to taste

 

1. In a large pot, bring salted water to boil.  Add in diced butternut squash and cook until soft.  Remove from water and blend in the blender until smooth.
2. Add pasta to the boiling water and cook al dente.  Reserve 1 cup of the water before draining.  
3. In a large skillet, cook sausage over medium heat until browned.  Stir to crumble.  Remove from the pan, set aside on a plate.  
4. Reduce skillet heat to medium-lo and melt butter.  Add the shallots and garlic and cook until soft and golden, about 5 mins.  
5. Add pureed butternut squash and season with salt and pepper.  Add the reserved pasta water until the sauce is the desired consistency.  Toss in the spinach, parmesan cheese, sage, cooked sausage, and cooked pasta.  Stir to combine.