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Roasted Butternut Squash Pasta
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Roasted Butternut Squash Pasta

Course Main Course
Cuisine American
Keyword pasta, veggies

Ingredients

  • 20 oz cubed butternut squash
  • 1 onion, cut into 1 inch pieces
  • 4 cloves garlic, minced
  • 2 handfuls baby spinach
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp rubbed sage
  • 3 Tbsp olive oil
  • 16-20 oz pasta (chunky like penne, bow tie, rigatoni, ravioli, etc works best)
  • parmesan cheese (shredded, grated or shaved)
  • basil leaves, torn

Instructions

  1. Pre-heat oven to 450 degrees F.

  2. In a large bowl, toss together butternut squash, onions, garlic, olive oil and spices until well-coated.

  3. Spread veggies out on a baking sheet and bake for about 25 minutes.

  4. While the veggies are roasting, prepare your pasta in a dutch oven to finish at about the same time as your veggies.

  5. Reserve 1/4 cup of pasta water and drain the pasta. Return pasta and reserved water to dutch oven. Add in 2 generous handfuls of baby spinach and roasted veggies. Toss gently and cover for a couple minutes to help spinach wilt.

  6. Served topped with parmesan cheese and basil. Enjoy!