Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

This was interesting. The squash is used as a sauce. I would try it again.

INSTRUCTIONS 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. Serving: 11/4 cups, Calories: 362kcal, Carbohydrates: 55g, Protein: 20g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 53mg, Sodium: 419mg, Fiber: 5g, Sugar: 1g WW Points Plus:9 Gluten Free

Butternut squash can be roasted in the oven instead of boiled.

This was so, so delicious! Will be making again.

Flavor is dependent on the chicken sausage (hot Italian is definitely the best). Add crushed red pepper if the sausage itself isn’t very hot.