Creamy Acorn Squash Pasta
A creamy and comforting pasta dish featuring the flavors of acorn squash and smoked sausage, perfect for fall gatherings.
Ingredients
Pasta and Sauce Base
- 1 medium acorn squash Look for one with firm skin and no blemishes.
- 1 tablespoon olive oil Opt for extra virgin for the best flavor.
- 1/4 teaspoon salt Enhances all other flavors.
- 1/4 teaspoon freshly ground black pepper Adds a kick to the dish.
- 8 oz bow-tie pasta (farfalle) This fun shape holds the creamy sauce beautifully.
Protein and Cream
- 1 tablespoon olive oil For sautéing the sausage.
- 12 oz fully cooked smoked sausage Such as andouille sausage.
- 1 cup heavy cream Nothing beats the creaminess of real heavy cream.
- 4 oz fresh spinach Choose vibrant, fresh spinach for best flavor.
Seasonings
- fresh thyme leaves fresh thyme leaves Their aromatic quality elevates the dish.
- to taste salt and pepper Essential for seasoning throughout.
- to taste red pepper flakes For those who love a little heat.
Instructions
Roasting the Acorn Squash
- Preheat the oven to 400°F (200°C).
- Slice the acorn squash in half and scoop out the seeds.
- Place the halves cut side up on a baking sheet.
- Drizzle with olive oil, then season generously with salt and pepper.
- Flip the squash cut side down and roast for about 30 minutes, or until fork-tender.
- Let cool slightly before removing the flesh with a fork and mashing it into a puree.
Pasta Preparation
- In a large pot, bring water to a rolling boil.
- Add the bow-tie pasta, cooking according to package instructions (about 10 minutes).
- Drain and set aside, reserving a splash of pasta water for later.
Sautéing the Sausage
- In a large skillet, heat olive oil over medium heat.
- Slice the sausage into coins and cook for about 5 minutes on one side until brown, then flip and cook for another 3 minutes.
- Drain any excess grease.
Making the Sauce
- To the skillet with the sausage, add acorn squash puree, heavy cream, and half of the fresh thyme leaves.
- Stir well and bring the mixture to a gentle simmer over medium heat.
- Reduce heat to low-medium, adding in the spinach. Cook just until wilted, about 3 minutes.
- Add in your cooked pasta and stir until everything is beautifully combined.
- If the sauce appears too thick, use a splash of reserved pasta water to reach desired consistency.
- Top with remaining thyme leaves and red pepper flakes for that extra kick.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of extra cream.