Description
Dive into this heartwarming dish that combines the robust flavors of smoked paprika and chili with the subtle sweetness of butternut squash. This Creamy Butternut and Spinach Turkey Pasta is not only a feast for the eyes but also a nourishment for the soul, perfect for those chilly fall evenings.
The rich textures of creamy pasta, combined with the tender squash and savory turkey, create a comforting balance that’s hard to resist. Topped with a sprinkle of fresh thyme, this dish brings a hint of earthiness that complements the creamy texture beautifully, making it an ideal meal for both casual family dinners and special autumn gatherings.
Ingredients
Roasted Butternut Squash:
2 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper
Ground Turkey:
1 tablespoon olive oil
½ lb ground turkey
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ teaspoon salt
Creamy Pasta:
1 tablespoon olive oil
6 oz spinach
1 cup heavy cream
½ cup Parmesan cheese, shredded, room temperature
Salt and pepper to taste
8 oz fusilli (spiral pasta)
Fresh thyme
Instructions
Roasted Butternut Squash:
Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 30 minutes.
Ground Turkey:
In a skillet, heat olive oil over medium heat. Add turkey, smoked paprika, chili powder, and salt. Cook for 10 minutes.
Creamy Pasta:
In another skillet, heat olive oil, add spinach, and cook until wilted.
Add heavy cream and bring to a brief boil, then reduce heat and add Parmesan cheese, stirring until melted.
Assemble:
Cook pasta al dente, drain, and add to the spinach sauce with cooked turkey.
Top with roasted butternut squash, freshly ground black pepper, and fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 550 kcal