1. Heat skillet to medium high and add sausage with a splash of EVOO - saute until golden brown, and cooked throughout (~10 mins). Slice into 1/2 inch pieces and put aside.
2. Add cubed butternut squash to the oils left over from the sausage, and saute until cooked throughout (~another 10 mins). Meanwhile, add pasta to boiling water and cook until al dante (follow label).
3. Add fresh basil, sliced sausage, spinach leaves, & garlic. Heat for 1 minute (until spinach leaves begin to soften).
4. Toss with cooked pasta, add S&P to taste, and ENJOY!
If you're not dairy free, aged parmesan makes a great addition on top.
© 2018 Courtney Holmberg ND. All rights reserved. Dr. Courtney Holmberg, ND does not endorse or have professional affiliation with any discussed supplement or lab companies. All material provided is for general education and may not be construed as medical advice. The information is not intended to assist in diagnosing to treating a medical condition. Legal & Medical Disclaimer, sitemap