Butternut Squash Sausage And Bow Ties Recipes

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CREAMY ROASTED BUTTERNUT SQUASH PASTA WITH SAUSAGE AND SPINACH



Creamy Roasted Butternut Squash Pasta with Sausage and Spinach image

Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food. This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Provided by Julia

Categories     Main Course

Time 1h10m

Number Of Ingredients 12

2 cups butternut squash (, peeled, seeded, and cubed)
1 tablespoon olive oil
salt and pepper
1 tablespoon olive oil
1/2 lb sausage (, crumbled, without casings)
1 tablespoon olive oil
4 garlic cloves (minced)
6 oz spinach
1 cup heavy cream
1/3 cup Parmesan cheese (shredded)
1/4 teaspoon salt
8 oz farfalle ((bow tie pasta))

Steps:

  • Preheat oven to 400 F.
  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
  • Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
  • In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
  • Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
  • Tip: Cook the sausage while the butternut squash is being roasted.
  • In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
  • Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
  • Season with salt to taste, about 1/4 teaspoon of salt. No salt might be necessary if the sausage is very salty.
  • Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.
  • Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
  • To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.
  • Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.

Nutrition Facts : Calories 759 kcal, Carbohydrate 55 g, Protein 22 g, Fat 51 g, SaturatedFat 22 g, Cholesterol 128 mg, Sodium 703 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

BUTTERNUT SQUASH, SAUSAGE AND BOW TIES



Butternut Squash, Sausage and Bow Ties image

This skillet dinner has it all - pasta, sausage and squash blended in an easy meal that's ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

6 oz. (2 1/2 cups) uncooked bow tie pasta (farfalle)
12 oz. pork breakfast sausage links, cut into 1-inch pieces
3 tablespoons olive oil
1 medium butternut squash, peeled, cut into 1/2 to 3/4- inch pieces (4 cups)
1/2 cup sliced green onions (1/2-inch pieces)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dry mustard

Steps:

  • Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings.
  • Add 2 tablespoons of the oil to same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.
  • Add onions; cover and cook 3 to 5 minutes or until squash is fork-tender, stirring occasionally.
  • Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard and remaining 1 tablespoon oil; mix well. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 6 g, ServingSize 2 Cups, Sodium 780 mg, Sugar 6 g

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM



Bow Ties with Sausage, Tomatoes and Cream image

A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
½ teaspoon red pepper flakes
½ cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 ½ cups heavy cream
½ teaspoon salt
3 tablespoons minced fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
  • Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Nutrition Facts : Calories 655.6 calories, Carbohydrate 50.9 g, Cholesterol 111.3 mg, Fat 42.1 g, Fiber 3.4 g, Protein 20.1 g, SaturatedFat 19.6 g, Sodium 1088.4 mg, Sugar 6.5 g

FARFALLE WITH BUTTERNUT SQUASH, MUSHROOMS AND SPINACH



Farfalle with Butternut Squash, Mushrooms and Spinach image

"To celebrate my birthday, my husband took me to Assaggio, one of my favorite restaurants here," writes Christy Wall of Portland, Oregon. "As I always do, I ordered the bow-tie pasta with wild mushrooms, butternut squash, spinach, garlic and olive oil."

Yield Makes 6 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 1/2 pounds butternut squash, peeled, seeded, cut into 3/4-inch pieces (about 5 cups)
1/2 cup water
8 ounces small portobello mushrooms (portobellini), gills scraped, cut into 1/2-inch pieces
8 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
3 large garlic cloves, chopped
1 teaspoon chopped fresh rosemary
1/3 cup dry white wine
1/3 cup whipping cream
1/8 teaspoon ground nutmeg
1 pound farfalle (bow-tie) pasta
1 10-ounce bag spinach leaves
2/3 cup grated Parmesan cheese

Steps:

  • Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Add butternut squash and sauté until beginning to brown, about 6 minutes. Add 1/2 cup water, cover and cook until just tender, stirring occasionally, about 8 minutes. Using slotted spoon, transfer sautéed squash to bowl.
  • Add remaining 2 tablespoons olive oil to same skillet over medium-high heat. Add all mushrooms, garlic and rosemary and sauté until tender, stirring occasionally, about 8 minutes. Add white wine and bring to boil, scraping up browned bits. Remove from heat. Stir in whipping cream and nutmeg.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Add squash, mushroom sauce, spinach and Parmesan cheese. Toss over medium heat until spinach wilts, pasta is heated through and sauce coats pasta, adding reserved cooking water by 1/4 cupfuls if pasta is dry. Season with salt and pepper; serve.

BUTTERNUT SQUASH, SAUSAGE AND BOW TIES



Butternut Squash, Sausage and Bow Ties image

This skillet dinner has it all - pasta, sausage and squash blended in an easy meal that's ready in 45 minutes.

Provided by @MakeItYours

Number Of Ingredients 9

6 oz. (2 1/2 cups) uncooked bow tie pasta (farfalle)
12 oz. pork breakfast sausage links, cut into 1-inch pieces
3 tablespoons olive oil
1 medium butternut squash, peeled, cut into 1/2 to 3/4- inch pieces (4 cups)
1/2 cup sliced green onions (1/2-inch pieces)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dry mustard

Steps:

  • Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings.
  • Add 2 tablespoons of the oil to same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.
  • Add onions; cover and cook 3 to 5 minutes or until squash is fork-tender, stirring occasionally.
  • Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard and remaining 1 tablespoon oil; mix well. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

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