Butternut squash is everywhere once fall rolls around and this is such a good way to turn it into an actual dinner. Roasted squash, Italian sausage, mini bow tie pasta and spinach are tossed in a creamy Parmesan sauce, then baked until everything is hot and bubbly with a golden topping.

I especially love the mini bow ties in this one. They’re cute, they hold onto the sauce and they make the casserole hearty enough to serve as a full meal. Add some garlic bread or a simple salad on the side and dinner is done.

Serves 6

Ingredients

5 cups peeled and cubed butternut squash
2 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon black pepper
8 oz mini farfalle (mini bow tie pasta)
1 lb mild Italian sausage
1 small yellow onion, diced
3 cloves garlic, minced
2 packed cups fresh baby spinach
1 teaspoon dried sage
½ teaspoon dried thyme
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
½ cup panko breadcrumbs
1 tablespoon butter, melted

Instructions

1. Roast the squash

Preheat oven to 425°F. Toss the butternut squash with 1 tablespoon olive oil, salt and black pepper.

Spread evenly on a large baking sheet and roast for 20–25 minutes, stirring once, until just tender and lightly browned.

Reduce oven temperature to 375°F. Lightly grease a 9×13-inch baking dish.

2. Cook the pasta

While the squash is roasting, cook the mini bow tie pasta in salted water for about 2 minutes less than the package directions for al dente.

Drain and set aside.

3. Cook the sausage

Heat the remaining tablespoon of olive oil in a large skillet over medium heat.

Add the Italian sausage and onion. Cook for 6–8 minutes, breaking the sausage into crumbles, until browned and the onion is tender. Drain excess grease if necessary.

Add the garlic, sage and thyme and cook for about 30 seconds.

Add the baby spinach and cook just until wilted.

4. Make the sauce

Add 2 tablespoons butter to the skillet. Once melted, sprinkle the flour over the sausage mixture and stir well. Cook for 1 minute.

Slowly pour in the chicken broth while stirring. Add the heavy cream and bring to a gentle simmer.

Cook for 2–3 minutes, stirring frequently, until the sauce begins to thicken.

Remove from the heat and stir in the Parmesan and ½ cup mozzarella until melted and smooth.

5. Assemble

Add the cooked mini bow ties and roasted butternut squash to the skillet. Gently toss until everything is evenly coated in the sauce.

Transfer to the prepared baking dish.

Sprinkle the remaining ½ cup mozzarella evenly over the top.

Mix the panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese.

6. Bake

Bake uncovered at 375°F for 20–25 minutes, until the casserole is hot and bubbly and the topping is golden brown.

Let rest for 5–10 minutes before serving.

Estimated Nutrition (Per Serving)

Calories: ~650
Protein: ~27g
Net Carbs: ~51g
Fat: ~37g
Fiber: ~6g