Description
Butternut squash pasta with spinach is a cozy, comforting dish that perfectly blends the sweet, earthy flavors of roasted butternut squash with tender pasta and fresh spinach. This creamy, dreamy recipe captures the essence of autumn on your plate, making it ideal for weeknight dinners or special occasions. The vibrant colors and delightful taste will leave everyone craving more!
Ingredients
Scale
- 2 cups butternut squash, cubed
- 4 cups fresh spinach
- 8 oz pasta (penne or fusilli)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash in olive oil, salt, and pepper; spread on a baking sheet. Roast for 25-30 minutes until tender.
- Cook pasta in salted boiling water according to package instructions; reserve ½ cup pasta water before draining.
- In a skillet over medium heat, sauté garlic in olive oil until fragrant, then add spinach and cook until wilted.
- Combine roasted squash and drained pasta with spinach in the skillet. Pour in heavy cream and stir gently; add reserved pasta water if needed for desired creaminess.
- Season with nutmeg, salt, and pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg