Butternut Squash Spinach Pasta
Ingredients
- 3-4 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 8 ounces gluten-free pasta
- 1 onion, diced
- 5 oz fresh, organic spinach
- 1/2 cup vegetarian no-chicken broth or vegetable broth
- 1/4 cup vegan parmesan cheese, plus more for topping
- red pepper flakes, to taste
- salt, to taste
- pepper, to taste
- 2 tablespoons toasted pine nuts
Preparation
Preheat the oven to 400 degrees.
Arrange the cubed butternut squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast until golden, about 15-20 minutes.
Meanwhile, cook the pasta according to package directions.
In a large skillet, heat 2 tablespoons of olive oil, minced garlic, and salt over medium heat, then add diced onion and sauté until translucent.
Add broth, vegan parmesan cheese, and red pepper flakes, then simmer over low heat to combine flavors.
Drain the pasta and add it to the skillet.
Add butternut squash and spinach to the skillet, cooking until spinach wilts.
Serve with additional vegan parmesan cheese, toasted pine nuts, and red pepper flakes if desired.
Tips
You can purchase pre-cut butternut squash for convenience.
