Proud Italian Cook

Creamy Sausage And Spinach Butternut Squash Pasta

September 28, 2026 by Marie Leave a Comment

Looking for a cozy fall and winter pasta dinner? Something that’s filled with roasted and caramelized butternut squash, hearty Italian sausage and the freshness of wilted spinach.

To take it up a notch there’s a silky sauce made of cream, garlic and parmesan cheese which blankets all the other ingredients.

This pasta dish is truly simple to make, just roast the squash ahead of time and brown your sausage. I like picking a pasta shape that’s about a medium size, but the size is up to you and your liking. This dish is perfect for a weeknight meal or even a special occasion.

There’s so much flavor in every bite, plus all the ingredients really compliment each other. It’s rustic and elegant all at the same time.

If you want to serve something along side this I would suggest a bright, crisp salad, something like an arugula salad with lemon and olive oil with some shaved parmesan on top, this would counteract the velvety richness of that luxurious sauce.

Stay in and make this warm and cozy meal, you’ll be very happy.

Creamy Sausage And Spinach Butternut Squash Pasta

A cozy fall and winter pasta dish filled with butternut squash, sausage and spinach, nestled in a decadent cream sauce.

Author: Marie

Recipe type: Pasta

Ingredients

1 medium butternut squash, peeled and cubed into bite size chunks
8 oz. pasta of your choice, preferably nothing long or too small
½ to 1 lb. Italian sausage, out of the casing, spicy or mild, your choice.
2 garlic cloves, minced
2 cups of fresh spinach
1 cup heavy cream
½ cup or so of grated Parmigiano Reggiano (more for finishing and serving)
butter and olive oil
reserve pasta water
sage leaves for garnish

Instructions

Roast the butternut squash tossed with olive oil, salt and pepper at 400F. Set aside
In a large skillet, crumble the sausage and brown it to fully cooked. Remove the sausage, set aside and remove any excess oil.
In same skillet add a knob of butter and some olive oil and let it melt.
Boil your pasta al' dente, and save some pasta water.
Toss in the garlic until golden then pour in the cream and let it simmer until you see bubbles along the edges of the pan.
Next toss in the spinach so it can wilt.
When cream starts to thicken add the sausage and the butternut squash.
Lastly, add in your cooked and drained pasta to the mixture, tossing gently and adding a splash of pasta water if the mixture seems too thick.
That's it, enjoy!

Leave a Comment Filed Under: Fall, Pasta, Sauces, Vegetables Tagged: butternut squash, creamy pasta, fall pasta, Italian sausage, spinach

Tropea Onion Tarte Tatin

August 30, 2026 by Marie 1 Comment

I never realized how simple and fast it was to make this savory tarte tatin. It’s made with store bought puff pastry and vegetables of your choice, in this case I was using Tropea onions that were imported from Calabria Italy.

My local Italian grocery store ( Caputo’s ) had them there, imported straight from Calabria, and I was lucky enough to grab some before they were all gone.

Tropea onions are naturally sweet and grown in the coastal soils of Calabria Italy. They have low acidity and a natural sweetness, and I love their torpedo shape.

I realize you might not come across this particular onion but you can make a savory tarte tatin with other onion varieties as well and it will come out just as delicious, it’s all about the rustic process.

A savory tarte tatin works well with any onion variety, you could also use shallots, tomatoes, fennel, zucchini, eggplant, peppers, even butternut squash works perfectly.

The onions are first simmered in a pan with butter, honey and balsamic vinegar, simmered together the mixture starts to caramelize and become concentrated. Then it’s time to top it off with a blanket of puff pastry and finish off in the oven, it will be all done when the pastry is golden and crisp.

It’s baked just like that, upside down with the pastry on top, because when it’s finished you’re going to flip it over onto a serving plate and the pastry will then be the crust on the bottom.

When turned out the onions, in this case become the star. All jammy and glazed with the caramelized juices oozing all over and the look is spectacular!

A tarte tatin is rustic and easy to make and the possibilities are endless (as I stated with different veggie as well.)

I topped mine with dollops of honey infused goat cheese and thyme.

Serve for lunch or a light dinner along with a simple salad, so delicious.

Enjoy!

Tropea Onion Tarte Tatin

Rustic and simple to make, this onion tarte tatin turns out spectacular!

Author: Marie

Ingredients

4 Tbl. butter
3 large Tropea onions, cut in half or enough to fill your skillet snugly.
3 Tbl. honey
3 Tbl. balsamic vinegar
1 sheet store-bought puff pastry, thawed
goat cheese, optional

Instructions

NOTE: I used a 10 inch oven proof skillet. I also used Tropea onions. I realize you might not come across them, but if you like that elongated shape try it with shallots or even sliced regular onions or whatever vegetable you like, the process works.
Peel and slice your onion in half keeping the root intact.
Melt your butter in your oven proof skillet and place your onions cut side down in your desired pattern, make them nice and snug.
Let them simmer on medium low for around 10 minutes.
Add the honey and balsamic vinegar and as it thickens start to baste the onions over top.
Make sure the onions aren't sticking to the bottom.
Place your puff pastry over the top and tuck around the edges of the onions thn making a few slits on top for steam to escape.
Bake at 400F for around 30 minutes when pastry is a nice golden brown.
Remove skillet from the oven and let it rest for at least 15 minutes or so.
Place your serving plate snugly around the pastry, holding with your hand while you flip it over to release the tarte.
Top it off with dollops of goat cheese and thyme, optional.

1 Comment Filed Under: Appetizers, Fall, Savory Tarts, Side Dishes, Spring, Summer, Uncategorized, Vegetables, Winter Tagged: onion tart, onions, puff pastry, savory tarte, tarte tatin, Tropea onions

Chilled Corn And Zucchini Salad With A Sweet Vinaigrette

August 7, 2026 by Marie 2 Comments

This is my take on a side dish I recently ordered at a restaurant. It was a chilled corn salad with a zesty, sweet vinaigrette. I instantly loved it and thought what a great salad to make when summer produce is at it’s peak.

I changed up a few things and added in zucchini along with the corn in my version and I must say this salad has really been a summer hit.

Get your hands on some good corn, the sweeter the better because it’s the star ingredient in this salad.

The corn when added in with all the other fresh ingredients makes for a truly delicious combination of flavors.

This is in now my top three favorite summer salads which I’ll be making on repeat until summer zucchini and corn go out of season which will be a sad day, but until then, enjoy!

Chilled Corn And Zucchini Salad With A Sweet Vinaigrette

When corn and zucchini are at it's peak you need this salad on repeat.

Author: Marie

Recipe type: Summer salad

Ingredients

2 fresh corn on the cobs steamed for 4 minutes, cooled and cut into planks and kernels
1 or 2 small zucchini, cut in half lengthwise then sliced thin into half moons
red and yellow mini peppers sliced thin
radishes cut in quarters
cherry tomatoes, halved
red onion, diced
green onion, diced
feta, queso fresco, or fresh mozzarella, diced
basil and fresh parsley
salt and pepper to taste
FOR THE VINAIGRETTE.
¼ cup, olive oil
2 Tbl. white balsamic vinegar
1 Tbl. lime juice
1 Tbl. honey
pinch of granulated garlic
salt and pepper to taste
whisk til emulsified

Instructions

All the ingredients besides the corn and zucchini I added as much to my liking, so do the same, no exact measures there. You can also double the vinaigrette as well.
Place all the ingredients into a pretty serving bowl then pour the vinaigrette over the top and toss gently to coat.
ENJOY!