Butternut Squash Pasta with Spinach
Butternut Squash Pasta with Spinach is a comforting and delectable dish that combines the creamy sweetness of roasted butternut squash with fresh spinach and your choice of pasta. This vibrant recipe is perfect for cozy family dinners or elegant gatherings, offering a delightful blend of flavors that will leave everyone craving more. Easy to prepare and customize, it’s a nutritious option for any occasion!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 cups, cubed)
- 8 oz pasta (spaghetti, penne, or gluten-free)
- 2 cups fresh baby spinach
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the butternut squash in half, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes until tender.
- Cook pasta according to package instructions in salted water until al dente. Drain and set aside.
- In a large skillet over medium heat, sauté minced garlic in olive oil until fragrant (about 1 minute). Add spinach and cook until wilted (about 3 minutes).
- Scoop out the roasted squash flesh and add it to the skillet with heavy cream and Parmesan cheese. Stir until combined into a creamy sauce.
- Toss in cooked pasta, mixing until well-coated. Adjust seasoning if needed, then serve garnished with more Parmesan.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg
Find it online: https://carmenrecipes.com/butternut-squash-pasta-with-spinach/