Ingredients
Scale
- 2 pounds butternut squash
- 2 tablespoons extra virgin olive oil
- 6 cups heated chicken stock
- 1 pound Italian sweet Beef sausage (or turkey sausage)
- 2 cups leeks
- 1 cup carrots
- 1 cup dry pasta (Ditalini)
- 3 cups baby spinach
- 1 cup heavy cream
Instructions
- Preheat oven to 450°F. Line a sheet tray with foil.
- Roast butternut squash pieces drizzled with olive oil and black pepper for about 20 minutes until caramelized.
- Cook pasta according to package instructions; drain and set aside.
- In a medium soup pot, brown the sausage over medium-high heat.
- Add butter, sauté leeks, carrots, and celery for three minutes.
- Stir in garlic, thyme, sage, and red pepper flakes; cook until fragrant.
- Pour in chicken stock and simmer until veggies are tender (about 15 minutes).
- Add roasted squash, spinach, Parmesan cheese, and heavy cream; heat through.
- Adjust seasoning if necessary before serving over cooked pasta.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg