Kristine's Kitchen · by Kristine Rosenblatt★ 4.3 (4)
Butternut Squash Pasta
NUTRITION · PER SERVING35M COOK
CAL 34%·PRO 52%
CARBS 84G49% OF CAL
8G FIBER0G ADDED0G INTRINSIC66G OTHER10G TOTAL SUGAR
FAT 29G38% OF CAL
9G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted butternut squash, sausage, sage, and spinach in a buttery sauce. A warm, seasonal dinner that feels elegant but comes together quickly.
mainitalianpastapork🍪 sheet pan🍲 stockpot🍳 skillet🔥 oven
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pound butternut squash (peeled, seeded and chopped into ¾-inch pieces (about 4 cups cubed squash))
- 1 ½ tablespoons olive oil
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 1 pound orecchiette pasta (or another short pasta shape)
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 tablespoon unsalted butter
- ½ cup chopped shallot (1 medium shallot)
- 6 leaves fresh sage (chopped)
- 2 cloves garlic (minced)
- 3 cups chopped fresh spinach
- salt and pepper (to taste)
- grated Parmesan cheese
- red pepper flakes (just a few pinches, to taste, for heat)
At a glance
PER SERVING · TIME 35M
CAL 34%·PRO 52%
CARBS 84G49% OF CAL
8G FIBER0G ADDED0G INTRINSIC66G OTHER10G TOTAL SUGAR
FAT 29G38% OF CAL
9G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 740mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1236mg
- Calcium
- 139mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 740MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.