I’ve made this dish several times. Last night, my kids asked me why I haven’t shared it. I guess it’s because I never had a picture of the finished recipe…so I snapped this photo right in the middle of dinner!
The butternut squash develops a nice sweetness when roasted which complements the fresh spinach and roasted onions. The parmesan cheese brings all the flavors together. It’s so YUMMY! It’s so EASY!
Roasted Butternut Squash Pasta Bowl (serves 6)
1 pound pasta (I prefer Barilla Plus Rotini pasta for this dish)
1 medium butternut squash (about 2-1/2 pounds, peeled and diced* (or 2 pounds packaged/pre-diced)
1 medium onion, large diced
3 cloves garlic, minced
3 tablespoons olive oil
2 cups fresh baby spinach
2/3 cup shredded parmesan cheese
Salt and pepper
*A butternut squash can be intimidating to dice. My method is to divide and conquer! Using a sharp chef’s knife, cut off the neck of the squash. Then cut the squash ‘bowl’ in half. With a large spoon, carve out the seeds and stringy pulp. With a vegetable peeler, peel the skin off all three sections. Dice the peeled squash. I hope you’ll find that dicing a butternut squash is very manageable when the squash is divided into sections. Another option is to purchase the squash already peeled and diced!
Preheat oven to 450°F. Place diced squash, onion, and garlic on a baking sheet. Toss with olive oil and season with salt and pepper. Roast high in oven for 30 minutes.
With 15 minutes remaining, prepare pasta according to package directions. Place 2 cups of spinach in a large pasta bowl. Add 2/3 pound of hot pasta. Add roasted vegetables. Toss with parmesan cheese. Add more pasta, if desired. Season with salt and pepper, if needed. Enjoy!