We’ve been using up the last of our deer meat to get ready for a new season and a freezer full of meat again. I really liked this dish. It’s simple yet full of those familiar Fall flavors. If I can sneak in some veggies I’ll always go for that recipe!
Creamy Sausage Pasta with Butternut Squash
(Adapted from Homemade Interest)
1 tablespoon Olive Oil
12 ounces COLEMAN ORGANIC® Apple Chicken Sausage, sliced
3 cups Butternut squash, 1/4-inch diced
3 tablespoons Butter
2 leaves Sage
1 1/2 cup Heavy Cream
1 cup Parmesan
⅛ teaspoon Nutmeg
2 cups Baby Spinach
12 ounces Pappardelle Pasta
Cook pasta according to package instructions. Once ready reserve 1 cup of pasta water and drain pasta.
Add olive oil to a large skillet over medium-high heat along with the COLEMAN ORGANIC® Apple Chicken Sausage until the sausage begins to brown. Once done set the sausage aside.
Add 2 tablespoons of butter to the skillet along with sage leaves and butternut squash. Cook for 5 minutes, then toss squash so it browns on more than one side. Continue to cook for another 5 minutes or until squash is slightly browned and cooked through. Salt and pepper to taste. Set aside.
Add remaining tablespoon of butter and heavy cream to the skillet and bring to a simmer.
Add Parmesan cheese and nutmeg and continue stirring for 8-10 minutes, until mixture thickens.
Salt and pepper to taste.
Add pasta, sausage, spinach, and butternut squash to the skillet stirring to coat everything.
If you need to thin the sauce a bit you can add the reserved pasta water until you reach the consistency you like. Once the spinach is cooked remove pan from heat and serve immediately.
