Ingredients
Scale
- 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/vegetable broth
- 1/4 cup Vegan parmesan cheese (plus more for topping)
- Red pepper flakes to taste
- Salt to taste
- Pepper to taste
- Toasted pine nuts for garnishing
Instructions
- Preheat your oven to 400°F. Arrange the cubed butternut squash on a baking sheet and drizzle with olive oil, salt, and pepper.
- Roast the squash in the oven for about 15-20 minutes, or until it is golden and tender.
- During the squash roasting time, bring a pot of salted water to boil and cook the gluten-free pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil, minced garlic, and salt, cooking until fragrant. Add the diced onion and sauté until it becomes translucent.
- Pour in the broth and stir in the vegan parmesan cheese along with the red pepper flakes. Let it simmer on low heat to combine all flavors.
- Add the cooked pasta, roasted butternut squash, and fresh spinach to the skillet. Stir gently, cooking for a few more minutes until the spinach wilts.
- Serve the Butternut Squash Spinach Pasta hot, garnished with additional vegan parmesan cheese, toasted pine nuts, and a sprinkle of red pepper flakes if desired.
Notes
Roast the butternut squash for the best flavor. Leftovers can be kept in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg