Ingredients
Scale
- 1 (16 ounce) box Barilla Thick Spaghetti
- 2 tablespoons olive oil, divided
- 1 medium butternut squash, chopped
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 1 1/4 cups tomato sauce
- 3 to 4 cups chicken broth
- 8 sage leaves, chopped
- Kosher salt
- 1 pound cooked ground chorizo, sausage, or beef
- 1 bunch sauteed spinach, Swiss chard, or kale
- Parmigiano Reggiano, for garnish
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil and season with Kosher salt. Spread in a single layer on an aluminum foil lined baking tray and roast in oven for 25 minutes, until fork tender. Remove from oven and set aside.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion, season with Kosher salt, and cook for approximately 4-5 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring occasionally. Add tomato sauce, 3 cups chicken broth, sage leaves, and roasted butternut squash. Bring to a boil and then lower heat and let simmer for 10 minutes. Using an immersion blender (or carefully transferring mixture to a blender), puree mixture until it is a smooth sauce consistency. Add remaining 1 cup of broth if sauce is too thick. Add cooked chorizo and sauteed spinach and let sauce simmer 10 more minutes, stirring occasionally.
- Meanwhile, cook spaghetti according to package directions. Add spaghetti to sauce and toss to coat. Top with freshly grated parmigiano reggiano and serve.
- Prep Time: 10 mins
- Cook Time: 45 mins