Pasta with butternut squash sauce, spicy sausage and baby spinach from Skinnytaste by Gina Homolka

  • Italian chicken sausages
  • whipped butter
  • Show all ingredients...

  • EYB Comments

    Can substitute gluten-free pasta for whole wheat pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gluten-free pasta for whole wheat pasta.

  • Partyof7 on October 27, 2022

    I got a tiny butternut squash in my CSA and this recipe was perfect for it! Spectacularly delicious! I used lots of hot Italian sausage and rigatoni. Even my squash-hating kids loved this dish.

  • Laura on February 25, 2022

    I had some delicious sausage that needed to be used up, so decided to make this dish. Used orecchiette pasta. We both really enjoyed it. Sadly, it made only about 3 servings, so we’ll be flipping a coin for who gets the leftovers! Next time, I’d double the recipe.

  • anya_sf on January 19, 2022

    Despite making a number of changes, I feel like I stuck to the concept, and the result was delicious. I used kabocha squash (roasted and flesh pureed with about 1 cup pasta water), 6 oz mild Italian sausage, 8 oz pasta, 8 oz frozen spinach, rosemary instead of sage, and lots of parmesan. The sauce was nice and creamy, really great with the other ingredients. This was super quick to make once the squash was cooked. 2 of us finished it all for dinner (one-dish meal).

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