Creamy Sausage Pasta with Butternut Squash


1 tablespoon Olive Oil
12 ounces COLEMAN ORGANIC® Apple Chicken Sausage, sliced
3 cups Butternut squash, 1/4-inch diced
3 tablespoons Butter
2 leaves Sage
1 1/2 cup Heavy Cream
1 cup Parmesan
? teaspoon Nutmeg
2 cups Baby Spinach
12 ounces Pappardelle Pasta


  • Cook pasta according to package instructions. Once ready reserve 1 cup of pasta water and drain pasta.
  • Add olive oil to a large skillet over medium-high heat along with the COLEMAN ORGANIC® Apple Chicken Sausage until the sausage begins to brown. Once done set the sausage aside.
  • Add 2 tablespoons of butter to the skillet along with sage leaves and butternut squash. Cook for 5 minutes, then toss squash so it browns on more than one side. Continue to cook for another 5 minutes or until squash is slightly browned and cooked through. Salt and pepper to taste. Set aside.
  • Add remaining tablespoon of butter and heavy cream to the skillet and bring to a simmer. Add Parmesan cheese and nutmeg and continue stirring for 8-10 minutes, until mixture thickens. Salt and pepper to taste.
  • Add pasta, sausage, spinach, and butternut squash to the skillet stirring to coat everything. If you need to thin the sauce a bit you can add the reserved pasta water until you reach the consistency you like. Once the spinach is cooked remove pan from heat and serve immediately.

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