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Squash, Spinach, Onions, Pasta, Lemon
Confessions of a Northern Belle

Roasted Butternut Squash and Spinach Pasta

5 from 2 votes
The perfect comfort food for a chilly fall evening is Roasted Butternut Squash and Spinach Pasta.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 -4
Course: Dinner
Ingredients Method

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

Method
 

  1. Drizzle squash with olive oil and season with salt, pepper, garlic powder. Roast at 450 F for 20-30 min or until tender.
  2. When the butternut squash is almost done, sautè the onion and garlic in olive oil for 2-3 minutes on low heat.
  3. Add spinach leaves, drizzle with olive oil, and cook until wilted, stirring frequently.
  4. Add cooked butternut squash to the spinach, onion, and garlic. Cook over medium/low heat for 5-7 minutes.
  5. Add cooked pasta to the pan with the vegetables. Drizzle with olive oil. Add lemon juice. Stir well.
  6. Season with salt, pepper, and red pepper flakes to your personal taste.
  7. Sprinkle with shredded parmesan cheese and enjoy!