Kristen was the one who discovered Skinnytaste and introduced me to her blog. I'm forever grateful that she did, because I pretty much worship Gina. Like, I want to be her and cook delicious meals in my kitchen and hang out with famous chefs all day. Color me extremely envious.
Naturally, her blog is one of the first places we go to when we're looking for some meal inspiration!
I know, I'm gushing. But her recipes aren't just ridiculously tasty, they're healthy and that's why we love her. There has yet to be a recipe I've tried of hers that I wasn't immediately obsessed with.
This recipe is no exception.
There's only a few differences between the original recipe and this one. She used caserecce pasta and this recipe substitutes onions for shallots, uses olive oil instead of butter, and omits the sage.
So while this isn't an original recipe of our own, it was still delicious and needs to be shared!
-- Cara
Naturally, her blog is one of the first places we go to when we're looking for some meal inspiration!
I know, I'm gushing. But her recipes aren't just ridiculously tasty, they're healthy and that's why we love her. There has yet to be a recipe I've tried of hers that I wasn't immediately obsessed with.
This recipe is no exception.
There's only a few differences between the original recipe and this one. She used caserecce pasta and this recipe substitutes onions for shallots, uses olive oil instead of butter, and omits the sage.
So while this isn't an original recipe of our own, it was still delicious and needs to be shared!
-- Cara
Ingredients:
11 oz (4 links) Italian chicken sausage
1 lb butternut squash, peeled and diced
1 tsp olive oil
10 oz penne, or pasta of your choice
1/4 cup onion, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp parmesan cheese
kosher salt and freshly ground black pepper, to taste
Directions:
1. Boil a large pot of salted water. Add squash and cook it until it's soft. Remove and drain. Add squash to a blender or food processor and blend until smooth.
2. Add pasta to pot and cook until al dente. Save one cup of pasta cup and set aside.
3. While the squash and pasta cooks, sauté sausage over medium heat in a deep non-stick skillet, breaking it up as it cooks. Cook until browned. Set aside.
4. Red pan to medium-low and heat oil, sauté onions and garlic for about five minutes, until soft and browned. Add pureed squash to the pan and season with salt and pepper. Use the pasta water you set aside to thin the sauce as desired.
5. Add spinach, stir in parmesan cheese.
1. Boil a large pot of salted water. Add squash and cook it until it's soft. Remove and drain. Add squash to a blender or food processor and blend until smooth.
2. Add pasta to pot and cook until al dente. Save one cup of pasta cup and set aside.
3. While the squash and pasta cooks, sauté sausage over medium heat in a deep non-stick skillet, breaking it up as it cooks. Cook until browned. Set aside.
4. Red pan to medium-low and heat oil, sauté onions and garlic for about five minutes, until soft and browned. Add pureed squash to the pan and season with salt and pepper. Use the pasta water you set aside to thin the sauce as desired.
5. Add spinach, stir in parmesan cheese.
Makes 5 servings.
Nutrition
Serving Size: 1 1/4 cups -- 362 calories
Fat: 8g Carbs: 55g Protein 20
Fat: 8g Carbs: 55g Protein 20
No comments:
Post a Comment