Roasted Butternut Squash and Spinach Pasta is easy to make and absolutely delicious, especially on a chilly fall evening.
Sometimes the best meals are made by accident and totally unplanned. When my husband, Brandon, was away on a trip, I had a craving for butternut squash and pasta. My craving led to a dinner recipe that’s now one of my favorite meals to eat in the fall. The combination of roasted squash, juicy spinach, and salty cheese are warm and comforting.
Here are some tips for making your own fall pasta dish:
Tip 1: Cutting up squash can be intimidating, so check your local grocery for pre-cubed squash in the vegetable aisle.
Tip 2: Be careful to not overcook the squash! Test a piece around the 20 minute mark for firmness.
Roasted Butternut Squash and Spinach Pasta
Roasted Butternut Squash and Spinach Pasta
Ingredients
- 1 butternut squash - peeled and cubed
- 1 bag baby spinach
- 1/2 sweet onion diced
- 1 teaspoon minced garlic
- The juice from half a lemon
- 1 box angel hair pasta - cooked until al dente
- Olive Oil 1 tablespoon for sautéing, 1 tablespoon for pasta
- 1 teaspoon garlic powder
- Salt and Pepper
- Red pepper flakes
- Shredded parmesan cheese
Instructions
- Drizzle squash with olive oil and season with salt, pepper, garlic powder. Roast at 450 F for 20-30 min or until tender.
- When the butternut squash is almost done, sautè the onion and garlic in olive oil for 2-3 minutes on low heat.
- Add spinach leaves, drizzle with olive oil, and cook until wilted, stirring frequently.
- Add cooked butternut squash to the spinach, onion, and garlic. Cook over medium/low heat for 5-7 minutes.
- Add cooked pasta to the pan with the vegetables. Drizzle with olive oil. Add lemon juice. Stir well.
- Season with salt, pepper, and red pepper flakes to your personal taste.
- Sprinkle with shredded parmesan cheese and enjoy!
Like most pasta recipes, this is a dish that can be altered so the whole family enjoys what’s for dinner.
There are many ways to alter this recipe so everyone enjoys what you’ve made. For example, you can add a protein such as toasted walnuts, roasted chicken, or even panfried pancetta. Any of these proteins would add a delicious pop of flavor! If you’re not a spinach fan, add steamed asparagus, diced tomatoes, or cooked peas.
Had I known my craving would result in an amazing meal, I would have taken more photos to document this recipe. Sometimes the best meals are made accidentally though!
Still hungry? Try this Fall Vegetable Soup or Dairy Free Shrimp and Asparagus Risotto.
Britany says
For low carb people like me, this could be amazing with zucchini noodles, spaghetti squash, or even the low glycemic Banza pasta
Auntie M says
Butternut squash is one of my favorites for Fall. I plan to try this one. Since everyone needs .33gr of protein per lb of body weight, I think I will had some fire roasted chicken breast to ensure protein intake.