Description
A hearty meal combining roasted butternut squash and savory Italian sausage, perfect for fall dinners.
Ingredients
Scale
- 1 medium butternut squash
- 8 ounces pasta (e.g., penne or rigatoni)
- 1 pound Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups spinach or kale
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil
- Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, drizzle with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes until tender.
- Cook the pasta according to package instructions until al dente.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the sausage to the skillet and cook until browned.
- Stir in garlic and oregano, cooking for another minute.
- Add cooked pasta and spinach (or kale) to the skillet, stirring everything together.
- Once the squash is done, scoop the flesh out and gently fold it into the pasta mixture.
- Serve warm, topped with grated Parmesan cheese.
Notes
Add a pinch of red pepper flakes for heat or a splash of lemon juice for brightness. You can substitute with ground turkey or chicken sausage for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg