Description
Butternut squash spinach pasta is the ultimate comfort food, bringing warmth and vibrant color to your table. This plant-forward dish features cubes of golden, caramelized roasted butternut squash paired with earthy spinach, all tossed in a silky, savory sauce. It is a wholesome, nutrient-dense meal that balances the natural sweetness of winter squash with fragrant garlic and onion. Perfect for busy weeknights or cozy gatherings, this elegant, crowd-pleasing recipe proves that high-quality, simple ingredients can create something truly special.
Ingredients
3 to 4 cups butternut squash, peeled and cubed
2 tablespoons extra virgin olive oil
1 tablespoon fresh minced garlic
1 medium yellow onion, finely diced
8 ounces gluten-free pasta
3 cups fresh baby spinach
1/2 cup vegetable broth
1/4 cup grated Parmesan or vegetarian hard cheese
Salt and black pepper to taste
Optional: red pepper flakes for heat
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes until tender and slightly caramelized.
While the squash roasts, cook the pasta in a large pot of boiling salted water according to package directions.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
Sauté the diced onion until translucent, then add the minced garlic and cook for 1 minute.
Add the fresh spinach to the skillet and sauté until just wilted.
Stir in the roasted squash and vegetable broth to create a light sauce.
Drain the pasta and toss it into the skillet with the vegetable mixture.
Stir in the cheese, adjust seasoning, and serve immediately.
Notes
You can roast the squash ahead of time to save on prep time. If the sauce feels too thick, add a splash of reserved pasta water to reach your desired consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg