Creamy Acorn Squash Pasta (Printable Version)
# What You’ll Need:
→ Acorn Squash
01 -
1 medium acorn squash
02 -
1 tablespoon olive oil
03 -
¼ teaspoon salt
04 -
¼ teaspoon freshly ground black pepper
→ Other Ingredients
05 -
8 oz bow-tie pasta (farfalle)
06 -
1 tablespoon olive oil
07 -
12 oz fully cooked smoked sausage (such as andouille sausage)
08 -
1 cup heavy cream
09 -
4 oz fresh spinach
10 -
Fresh thyme leaves
11 -
Salt and pepper, to taste
12 -
Red pepper flakes, to taste
# Steps to Follow:
01 -
Preheat oven to 400°F. Slice acorn squash in half and remove seeds. Place cut sides up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Flip squash cut sides down and roast for 30 minutes. Let cool, then scrape the flesh into a bowl and mash into a puree.
02 -
Bring a large pot of water to a boil. Add pasta and cook according to package instructions (approximately 10 minutes). Drain and set aside.
03 -
Heat olive oil in a skillet over medium heat. Slice sausage into coins and cook in skillet for 5 minutes on one side. Flip and cook for 3 minutes on the other side. Drain excess grease.
04 -
To the skillet with sausage, add 1 cup of acorn squash puree, heavy cream, and half of the thyme leaves. Stir and bring to a boil on medium heat. Reduce to low-medium heat and add spinach. Cook until spinach wilts (about 3 minutes). Add cooked pasta and stir until combined. Top with remaining thyme leaves and red pepper flakes.
# Additional Notes:
01 -
Prepare roasted acorn squash, sausage, and pasta a day ahead to save time. Store separately and combine when ready to serve.