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Butternut Squash Spinach Pasta

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A cozy, flavor-packed pasta dish featuring roasted butternut squash and fresh spinach, perfect for busy weeknight dinners.

Ingredients

Scale
  • 1 Butternut Squash
  • 2 cups Fresh Spinach
  • 8 oz Gluten-Free Pasta of Choice
  • 2 tbsp Olive Oil
  • 3 cloves Garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • Pinch of Nutmeg
  • 1/4 cup Nutritional Yeast (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the butternut squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet.
  3. Roast for 25-30 minutes until tender and caramelized.
  4. Boil a big pot of salted water and cook your gluten-free pasta until al dente. Reserve 1 cup of pasta water before draining.
  5. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté minced garlic until fragrant.
  6. Add fresh spinach, sprinkling with salt and pepper. Cook until wilted.
  7. Blend the roasted butternut squash until smooth, adding reserved pasta water as needed.
  8. Combine the blended squash with spinach and garlic in the skillet, then toss in the drained pasta.
  9. Adjust seasoning with more salt, pepper, or nutmeg as needed.
  10. Serve with nutritional yeast or Parmesan cheese and a drizzle of olive oil.

Notes

Feel free to experiment with different greens or pasta shapes. This dish can also be made ahead of time.

Nutrition

Keywords: butternut squash, spinach, pasta, gluten-free, vegetarian

Find it online: https://mapleladle.com/creamy-one-pot-butternut-squash-pasta/