The best meals are made by accident. While Brandon was traveling I had a craving for butternut squash and spaghetti, so I whipped up a dish that turned out to be one of my favorites. Roasted Butternut Squash and Spinach Pasta is easy to make and absolutely delicious, especially on a chilly fall evening.
Cutting up a butternut squash can be intimidating, so check your stores for pre-cubed squash in the vegetable aisle. I found a beautiful container of pre-cubed squash at our grocery store. I tossed with squash with olive oil and seasonings, then dumped it on a tinfoil lined cookie sheet. I roasted the butternut squash for 25 minutes, until it was tender. Be careful that you don’t overcook the squash! Test a piece around the 20 minute mark for firmness.
Roasted Butternut Squash and Spinach Pasta
- 1 butternut squash - peeled and cubed
- 1 bag baby spinach
- ½ 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
- 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!
Roasted Butternut Squash and Spinach Pasta is a dish that the whole family can enjoy. You can add a protein – toasted walnuts, roasted chicken, or even panfried pancetta would add a delicious pop of flavor. If you’re not a spinach fan, you can add asparagus, tomatoes, or peas.
Had I known my craving would result in an amazing meal, I would have taken more photos to document this recipe. Here is proof I needed a way to remember the recipe – and Instagram story post!