Squash, Sausage, and Spinach Pasta

Source: Skinny Taste

Ingredients:
11 oz. (4 links) spicy chicken italian sausage (I used 1/2 - 1 lb of reduced fat sage sausage)
1 lb butternut squash, peeled and diced (I just used one large squash - I have no idea how much that was in comparison to 1 lb)
1 tbsp butter
10 oz pasta of your choice (I used penne. I've used rotini in the pasta for butternut squash sauces and they absorb too much of the sauce)
1/4 cup shallots (I used green onions)
3 cloves garlic, minced
2 cups baby spinach
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin (I omitted because I was using sage sausage)
salt and pepper, to taste

Directions:
1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
2. Add pasta to the boiling water and cook according to package directions, reserving at least 1 cup of the pasta water before draining.
3. Meanwhile, in a large deep non-stick skillet, saute sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
4. Reduce heat to medium-low and melt the butter, saute the shallots and garlic until soft and golden, about 5-6 minutes. Add pureed butternut squash, season with salt and pepper and add a little of the reserved pasta (I used between 1 - 2 cups) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.
5. Toss in cooked pasta and sausage and mix until well coated. Serve.

Notes: I usually try to stay away from pasta, but sometimes the heart needs what the heart needs - er, stomach. I was especially craving a squash and sausage combo, so after a quick search of my favorite blogs, I found exactly what I was looking for. This was so creamy and delicious. Served along side a pile of green vegetables, I almost didn't feel guilty about eating a second helping... and a third.