Shrimp Pasta with Butternut Sauce

This recipe started with leftover butternut squash, and what to do with it. It has been nice with some of the very small “What am I going to do with that” squash that were harvested.

Ingredients:

Sauce
> Small butternut cooked, ~ 4 cups or ½ the blender full
> 1 cup ½ and ½ (more or less depending how thick you want it)
> 1 cup grated smoked gouda
> 1 t Rons Jalapeno Mix (~ ½ jalapeno, ½ onion finely chopped)
> 1 t B&G
> 1 t smoked paprika

Pasta Toppings
> 1 lb shrimp – marinate in B&Gerk and olive oil
> 2 Hot Italian sausage sliced
> ½ sweet onion chopped large
> 4 cups spinach
> 1 Red and 1 Green pepper chopped
> 6 mushrooms with a large chop

Pasta
> Whatever your desires are today.

In the blender, mix the sauce ingredients. Place in a small pot and place on the “Warming Center” on the stove at high, or on a burner as low as it goes. Stir occasionally, if on a burner, it may have to be turned off and covered to prevent burning

In a large fry pan, add olive oil/butter, onion, and Italian sausage. Occasionally stir/cook until the sausage is browned, Add shrimp, peppers, and mushrooms. Continue until the shrimp is cooked. Mix in the spinach. Remove from the heat and cover. The spinach will wilt and can be mixed in further before adding to the pasta

Cook the pasta. Drain it well. Dump it back into the now empty pot, add the pasta toppings, add the sauce. Mix, Stir and Serve