Creamy Sausage And Spinach Butternut Squash Pasta

September 28, 2026 by Leave a Comment

squash and sausage pasta

Looking for a cozy fall and winter pasta dinner? Something that’s filled with roasted and caramelized butternut squash, hearty Italian sausage and the freshness of wilted spinach.

To take it up a notch there’s a silky sauce made of cream, garlic and parmesan cheese which blankets all the other ingredients.

fall pasta ingredients

This pasta dish is truly simple to make, just roast the squash ahead of time and brown your sausage. I like picking a pasta shape that’s about a medium size, but the size is up to you and your liking.  This dish is perfect for a weeknight meal or even a special occasion.

butternut squash pasta

There’s so much flavor in every bite, plus all the ingredients really compliment each other. It’s rustic and elegant all at the same time.

creamy squash and pasta

If you want to serve something along side this I would suggest a bright, crisp salad, something like an arugula salad with lemon and olive oil with some shaved parmesan on top, this would counteract the velvety richness of that luxurious  sauce.

Stay in and make this warm and cozy meal, you’ll be very happy.

Creamy Sausage And Spinach Butternut Squash Pasta
 
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A cozy fall and winter pasta dish filled with butternut squash, sausage and spinach, nestled in a decadent cream sauce.
Author:
Recipe type: Pasta
Ingredients
  • 1 medium butternut squash, peeled and cubed into bite size chunks
  • 8 oz. pasta of your choice, preferably nothing long or too small
  • ½ to 1 lb. Italian sausage, out of the casing, spicy or mild, your choice.
  • 2 garlic cloves, minced
  • 2 cups of fresh spinach
  • 1 cup heavy cream
  • ½ cup or so of grated Parmigiano Reggiano (more for finishing and serving)
  • butter and olive oil
  • reserve pasta water
  • sage leaves for garnish
Instructions
  1. Roast the butternut squash tossed with olive oil, salt and pepper at 400F. Set aside
  2. In a large skillet, crumble the sausage and brown it to fully cooked. Remove the sausage, set aside and remove any excess oil.
  3. In same skillet add a knob of butter and some olive oil and let it melt.
  4. Boil your pasta al' dente, and save some pasta water.
  5. Toss in the garlic until golden then pour in the cream and let it simmer until you see bubbles along the edges of the pan.
  6. Next toss in the spinach so it can wilt.
  7. When cream starts to thicken add the sausage and the butternut squash.
  8. Lastly, add in your cooked and drained pasta to the mixture, tossing gently and adding a splash of pasta water if the mixture seems too thick.
  9. That's it, enjoy!

 

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Baked Eggs Florentine with Pecorino Crema

January 15, 2018 by 6 Comments

eggs florentine

Eggs Florentine is the perfect weekend breakfast or brunch, it’s elegant, so delicious, simple to make with just a few ingredients. If you do a search you’ll find many different variations of this dish, I even put a little Italian spin on mine.

One thing that’s certain about Eggs Florentine is that spinach is the star ingredient, in fact the term Florentine will always indicate that the dish uses spinach.spinach and creama

I had a one pound bag of baby spinach and a container of spreadable Crema di Pecorino Romano that a friend gave me to try, she was curious about it and thought I’d like to try it, which I did.

 

I’ve actually seen it before at my Italian market in the cheese department but never picked one up. It has the consistency of a softened cream cheese flavored with Pecorino Romano.eggs florentine

Since Eggs Florentine generally has a cream sauce that’s mixed in with the spinach, I thought this crema would be perfect, but you could also achieve the same flavors and texture by reducing some cream and adding grated Pecorino, or parmesan cheese for that matter, either would work well.eggs florentine

The eggs lay on a base of homemade marinara which is already flavored with garlic, onions and herbs, you can also substitute a good store bought brand just as long as it’s flavored nicely, so because of that you really don’t have to do anything to flavor the spinach other than wilting it down with a knob of butter and then tossing it into the creamy Pecorino to get it nicely coated.

eggs florentine

I like to use a rectangle baking dish when making this because you’ll be able to cut out a perfect square portion per person.
eggs florentineeggs florentineeggs florentine

Add a little crusty bread on the side if you like and you’re good to go. Make this for breakfast or brunch on your next slow weekend, you’ll love every bite!

Follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week.

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Baked Eggs Florentine with Pecorino Crema
 
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Author:
Ingredients
  • 1 lb. bag of baby spinach
  • butter
  • 5 oz. container of Crema di Pecorino, warmed and melted down with a splash of cream to loosen it, or make your own by reducing some heavy cream or half and half with a couple tablespoons of grated Pecorino or Parmesan cheese until it thickens up, ending up with 5 ounces.
  • Marinara, homemade or store bought, flavored with garlic and herbs, just enough to coat the bottom of the baking dish.
  • 6 large eggs
Instructions
  1. I used a 8x11 rectangle baking dish which perfectly fit 6 eggs and all of the spinach that was wilted down.
  2. Spoon marinara onto the bottom of the baking dish.
  3. Start wilting down your spinach, I did it in 3 batches for that amount, placing a knob of butter in a large skillet and tossing it until it wilts, which only takes a few minutes, then set aside.
  4. Drain the spinach in a fine strainer if alot of moisture forms.
  5. Create your cheese sauce either way then toss your wilted spinach into it, saving a little of the sauce to spoon on top when finished.
  6. Spread the creamed spinach on top of the marinara in the baking dish, making 6 indentions for the eggs.
  7. Crack each egg one by one into a separate bowl and let it fall into each spinach indention.
  8. Season with pepper, no need to add salt because the Pecorino is salty enough.
  9. Bake in a 350F oven at least 20 minutes or more or until the white of the egg firms up and is not jiggly.
  10. Remove and let it rest for 5 minutes before cutting it, if you have some leftover crema, you can spoon some on top of each portion.
  11. Enjoy!

 

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6 Comments Filed Under: Eggs, Greens Tagged: , , ,

Making Calzone

February 5, 2012 by 23 Comments
Calzone, the perfect stuffed pizza folded over and baked, usually made as an individual serving and stuffed to perfection with various meats, vegetables and cheese, it’s the ultimate pizza pocket!
Start out with a pound of pizza dough, you can make your own or buy a good one, cut it into 4 equal pieces then let it rest to room temperature covered with a towel.
While your dough is resting you can get your filling ready, I like to use roasted veggies, always some spicy Italian sausage, precooked and sliced and a few different cheeses like fresh mozzarella, asiago and ricotta.
Oh, and some pretty green spinach and usually fresh basil I mix in with the ricotta.
Assemble your calzone with the ingredients of your choice, I made a vegetarian version and a meat one. Load your filling down the middle, not quite to the end, leaving some room for crimping. Take the top of the dough and fold it right over the filling to resemble a half moon, then crimp the edges.
Have your oven preheated to 400 degrees, then place the calzone on a baking sheet that has been brushed with olive oil and sprinkled with dry polenta or corn meal, doing this will ensure a nice crispy crust, and we like a nice crispy crust don’t we?
Make sure to brush the uncooked dough with olive oil, a little cracked pepper and a sprinkling of grated cheese before baking.

Bake for around 30 minutes or until a rich golden color develops. Warning!  Your house will smell amazing!

For my veggie version before each bite I swiped my calzone in some olive oil and balsamic glaze, crazy good!
The meat version was draped with warmed homemade marinara, the perfect companion.
Now go and make some calzone!

Buon Appetito

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SALMON STUFFED WITH ARTICHOKE & SUN-DRIED TOMATOES, WITH A LEMON CAPER SAUCE!

January 17, 2008 by 21 Comments

If you’re a lover of salmon like me, then you have to try this! It’s easy to put together for a mid week meal, and elegant enough to serve for a special dinner party.

Serve this with a nice crisp salad and a cold glass of Pinot Grigio, and you’ve got a match made in heaven!!


The actual stuffing is made with frozen artichoke hearts, that have been defrosted and squeezed of any excess water (Trader Joes has the best!) sun-dried tomatoes packed in oil and sliced into strips, a couple of shallots, a hint of garlic, and some good flavored breadcrumbs, not the kind that’s real fine, something with texture.

Saute in olive oil and butter, the shallots and garlic, add your breadcrumbs till golden and crispy.
Add artichokes and sun-dried tomatoes, mix well.

Take one piece of salmon, seasoned with a little salt and pepper and a good drizzle of olive oil, place a mound of stuffing on top, add a second piece of salmon on top of that, repeat with salt, pepper, olive oil and a little paprika. Line a pan with parchment or tin foil and roast till moist and flaky.

Lemon Caper sauce****
Squeeze fresh lemon and a dash of water into half and half, or cream that has been cooked down till thick, add black pepper and capers.

Lay your salmon on a bed of fresh sauted spinach, and pour the sauce on top, the flavor combinations work great together, hope you give it a try!!

Buon Appetito!

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PENNE W/ PROSCIUTTO AND SPINACH

December 9, 2007 by 11 Comments

This is a rustic and hearty meal that is perfect on a cold winter night!! Everything can be combined ahead of time and refrigerated until ready to bake.

First, start out by making a thick and smooth besciamella sauce, by whisking some butter, flour,milk, salt and pepper. ( nutmeg optional)

Next, toss in 1lb. of al dente pasta with the warm besciamella sauce in a large bowl, stir in a 10 oz. of frozen chopped spinach which has been thawed and squeezed dry. Fold in 1/2 lb. of diced prosciutto, 1 cup of grated Parm, salt and pepper to taste.

Finally, pour everything into a roasting pan, dot with butter, sprinkle with more cheese, and bake at 450 for about 30 min’s or until golden and a little crunchy!!

Buon Appetito!!

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