Creamy Butternut Squash Bucatini with Sausage

Hello Fall!  We love all things seasonal, warm and cozy!  This creamy pasta is easy, flavorful and fast!  Great for a chilly night and for family dinner.

Serves 4-6

Ingredients:

1 lb butternut squash, peeled, seeds removed and diced into 1” squares 

Olive oil

Kosher salt

1/2 cup heavy cream 

3 Tbsp unsalted butter

1/4 leek, rinsed and diced

1 shallot, diced

4 garlic cloves, minced

1 lb mild Italian sausage 

1 tsp kosher salt

1/2 tsp black pepper 

1 tsp oregano

1 1/2 tsp ground sage 

1/2 tsp red pepper flakes 

3 cups baby spinach, long stems removed 

1 lb bucatini  

To serve:

Olive oil

Parmesan cheese, grated

Directions:

Heat oven to 425 degrees.  

Spread squash on a baking sheet.  Drizzle with olive oil and sprinkle with kosher salt.  Use hands to toss and evenly coat.  Bake for 25 minutes or until fork tender.

In a blender, combine cooked butternut squash and heavy cream.  Process until smooth.  Set aside.  Note, this may be a touch thick but we will thin it out with some pasta water.

Heat a large stockpot with water and generously salt.  Bring to a boil.  Once boiling, add noodles.  Cook 7-8 minutes or until al dente.

While noodles are cooking, prepare sauce.  Heat a large skillet over medium heat.  Add leeks, shallot and garlic.  Cook 3-4 minutes or until starting soften.  Add Italian sausage.  Break up into pieces and cook to lightly brown.  Add salt, pepper, oregano, sage and red pepper flakes.  Mix to combine.  Cook 7-8 minutes.  

Add butternut squash sauce mixture to pan.  Mix to combine.  Add spinach.  Once you add pasta, spinach will slightly wilt.

Once pasta is cooked, use tongs to remove from water and add directly to pan.  Do not drain.  Use tongs to slightly toss.  Sauce may be slightly thick so add 1/4 cup pasta water if needed to thin.  Mix well.

To serve, drizzle with olive oil and grate with fresh Parmesan.