Spicy Butternut Squash Pasta With Spinach Recipes

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PASTA WITH BUTTERNUT SAUCE, SPICY SAUSAGE AND BABY SPINACH



Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach image

Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.

Provided by Gina

Categories     Dinner

Time 45m

Number Of Ingredients 10

11 oz 4 links spicy chicken Italian sausage
1 lb butternut squash (peeled and diced)
1 tbsp whipped butter
10 oz pasta (wheat or gluten-free)
1/4 cup shallots (minced)
3 cloves garlic (minced)
2 cups baby spinach (roughly chopped)
2 tbsp fresh shaved parmesan cheese
4 sage leaves (sliced thin)
kosher salt and freshly ground black pepper (to taste)

Steps:

  • Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth.
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
  • Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
  • Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
  • Serve with additional parmesan cheese on the side if desired.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 362 kcal, Carbohydrate 55 g, Protein 20 g, Fat 8 g, Sodium 419 mg, Fiber 5 g, Sugar 1 g, SaturatedFat 2 g, Cholesterol 53 mg

BUTTERNUT SQUASH + SPINACH PASTA



Butternut Squash + Spinach Pasta image

This Butternut Squash Spinach Pasta is such an easy recipe and is so flavorful you'll be adding it to your weekly fall dinner menu. With simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 25 minutes!

Provided by Gina Fontana

Categories     Main Course

Time 50m

Number Of Ingredients 12

3-4 cups butternut squash, cubed (may purchase pre-cut for ease)
2 tablespoons olive oil
1 tablespoon minced garlic
8 ounces gluten-free pasta
1 onion, diced
5 oz fresh, organic spinach
1/2 cup vegetarian no-chicken broth/vegetable broth
1/4 cup + more for topping vegan parmesan cheese, *see notes
red pepper flakes, to taste
salt, to taste
pepper, to taste
toasted pine nuts, for garnishing

Steps:

  • Preheat the oven to 400 degrees.
  • Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes.
  • Meanwhile, cook the pasta according to package directions.
  • In a large skillet, heat 2 tablespoons of olive oil, the minced garlic, and salt over medium heat. Add the diced onion and saute until translucent.
  • Next, add the broth, vegan parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors.
  • Drain the pasta, then add it to the skillet.
  • Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt.
  • Serve with more vegan parmesan cheese, toasted pine nuts and red pepper flakes if desired!

Nutrition Facts : ServingSize 1 People

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

PASTA WITH BUTTERNUT SQUASH AND SPINACH



Pasta with Butternut Squash and Spinach image

Categories     Cheese     Pasta     Vegetable     Vegetarian     Quick & Easy     High Fiber     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 7

6 ouncescavatappi or other spiral-shaped pasta
1 small butternut squash (about 1 pound)
5 cups packed spinach leaves (about 1 bunch)
2 garlic cloves
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Steps:

  • Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
  • Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
  • While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
  • Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.

CREAMY BUTTERNUT SQUASH PASTA



Creamy Butternut Squash Pasta image

Good veggie dish.

Provided by Melissa Ulmer

Categories     Vegetarian Pasta Main Dishes

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package ziti
1 tablespoon olive oil
2 cups cubed butternut squash
1 tablespoon minced fresh garlic
2 teaspoons rubbed dried sage
1 teaspoon dried thyme
1 ½ cups heavy cream
1 cup fresh spinach leaves
¼ cup grated Parmesan cheese, or more to taste
salt and ground black pepper to taste
3 tablespoons chopped walnuts

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
  • Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
  • Divide between 8 bowls. Top with walnuts and more Parmesan.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN



Butternut Squash Pasta With Bacon and Parmesan image

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that's flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don't have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.

Provided by Yossy Arefi

Categories     pastas, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
3 tablespoons olive oil
Pinch of red-pepper flakes
Kosher salt and black pepper
1 medium red onion, cut into 1-inch dice
5 slices thick-cut bacon (about 5 ounces)
12 ounces short, twisty pasta, like campanelle or cavatappi
3/4 cup finely grated Parmesan (about 1 1/2 ounces)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Steps:

  • Set a rack in the center of the oven and heat to 375 degrees.
  • Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
  • While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
  • After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
  • Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
  • Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
  • When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
  • Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
  • Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE



Butternut squash, sausage, spinach & mushroom pasta bake image

Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h30m

Yield Serves 4-6

Number Of Ingredients 17

1 tbsp cider or white wine vinegar
2 tbsp olive oil , plus extra for the dish
1 butternut squash (about 900g), peeled, deseeded and cut into 2-3cm cubes
pinch of chilli flakes
6 sausages (about 400g)
50g unsalted butter
small bunch of sage (about 10 leaves)
50g plain flour
600ml whole milk , plus extra for topping up, if needed
½ nutmeg , grated
40g grated parmesan , plus extra to serve
1 tbsp Dijon mustard
400g fusilli
70g mushrooms , sliced
1 garlic clove , crushed
100g kale , chard or spinach, chopped
50g pumpkin seeds

Steps:

  • Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
  • Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
  • Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
  • Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium

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