Step 1

I recommend doing this step in advance. Here is how you make butternut squash puree.

Step 2

Bring a large pot of water to a boil. Add pasta and cook it in salted water according to the package instructions, usually about 10 to 12 minutes. Drain. Proceed with the rest of the recipe while the water is boiling.

Step 3

Crumble the sausage into large pieces or remove the sausage from the casings and slice it.

Step 4

Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Step 5

Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.

Step 6

To the skillet with sausage, add 1 cup of butternut squash puree, 1 cup of unsweetened coconut milk, minced garlic, 1/4 teaspoon nutmeg, 1/4 teaspoon red pepper flakes, and 1 tablespoon of fresh thyme (just leaves, no sprigs). Stir and bring to a boil and reduce to a simmer.

Step 7

Add spinach gradually until it wilts, on low-medium heat, and stir everything well. Cook for about 3 or more minutes. Make sure the garlic is cooked to your liking.

Step 8

Season with salt and freshly ground black pepper. Add more seasonings to taste (nutmeg, red pepper flakes, and fresh thyme).

Step 9

Add cooked and drained pasta and stir it in. Top with the remaining 1 tablespoon fresh thyme and red pepper flakes.