Fusilli with Butternut Squash and Sausage

Steps

1. Bring a large pot of salted water to a boil on high. Cut the butternut squash chunks into even pieces. Add to pot and cook 10–12 min., until soft. Using a slotted spoon, transfer butternut squash from pot to blender. Add the butter, salt, and pepper to blender. Purée until smooth.
2. Meanwhile, add the fusilli to boiling water and cook according to package directions. Place the baby spinach in a colander in the sink. Reserve ½ cup cooking liquid, then drain pasta in colander, pouring over spinach to wilt. Return fusilli and spinach to pot.
3. Meanwhile, remove casings from sausage. To a greased 12-inch nonstick skillet on medium-high, add sausage. Cook until sausage is browned, 6–8 min., stirring and breaking up sausage with back of spoon.
4. When pasta and spinach are drained, return to pot on medium-high. Add sausage and butternut squash mixture. Add the pasta water, 2 tbsp at a time, until sauce is thickened. Season with salt and pepper to taste.

Tips

Garnish with grated Parmesan, if desired.