Roasted Butternut Squash & Spinach Pasta – a simple and satisfying fall dinner idea.
I’m fully embracing autumn produce — pumpkin, apples, squash — I just can’t get enough. Even though it’s still warm here in Houston, my husband keeps sending photos from Seattle and it helps me feel like fall is really here. I miss the changing leaves this year, but cooking with fall ingredients brings that cozy feeling home.
I haven’t felt my best the past few days, so I haven’t wanted to spend much time on elaborate meals. When I need something quick and comforting, pasta is my go-to. It’s flavorful, easy, and comes together especially fast when you use ready-made pasta sauce. This Butternut Squash & Spinach Pasta is quick to prepare and makes a perfect weeknight lunch or dinner.
The recipe is straightforward and uses a short list of ingredients. While the pasta cooks, roast butternut squash cubes until tender, then toss them with pasta, sauce, spinach and toasted almonds for a bit of crunch. The almonds add texture and a nutty depth that complements the sweet squash — a simple combination with Tuscan-style flavors.
Method
Boil the pasta according to package directions. Meanwhile, preheat the oven to 400°F. Toss the butternut squash cubes with salt and 1 teaspoon of olive oil, then roast at 400°F for about 15 minutes or until fork-tender. Remove from the oven and set aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add chopped garlic and sauté for a few seconds until fragrant. Pour in the pasta sauce and add about 1/4 cup of water to loosen the sauce. Let the sauce simmer for 1–2 minutes, then season with salt, black pepper, Italian seasoning, dried oregano and red chili flakes. Stir to combine.
Add the roasted butternut squash cubes to the pan and cook briefly for about 30 seconds to coat them in the sauce.
Stir in the boiled and drained spaghetti, then add baby spinach and chopped toasted almonds. Toss everything together until the spinach wilts and the pasta is evenly coated. Finish by stirring in grated Parmesan cheese.
Transfer the pasta to serving plates, garnish with extra Parmesan if desired, and serve hot.
* I used whole wheat spaghetti, but any pasta works well.
Butternut Squash & Spinach Pasta
Manali Singh
15 mins
10 mins
25 mins
3
Ingredients
- 8 oz spaghetti (I used whole wheat)
- 1 1/4 cups butternut squash cubes
- 1 cup pasta sauce
- 1/4 cup water
- 2 tablespoons chopped roasted almonds
- 1 cup baby spinach
- Salt, to taste
- Black pepper, to taste
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 2 tablespoons grated Parmesan cheese, plus more to garnish
- 1 tablespoon + 1 teaspoon olive oil
Instructions
- Boil the pasta according to package instructions and drain.
- Preheat the oven to 400°F. Toss the butternut squash cubes with salt and 1 teaspoon olive oil. Roast for about 15 minutes, until fork-tender. Set aside.
- Heat 1 tablespoon olive oil in a pan. Add chopped garlic and sauté briefly until fragrant.
- Add pasta sauce and 1/4 cup water to the pan. Simmer for 1–2 minutes, then season with salt, pepper, Italian seasoning, dried oregano and red chili flakes.
- Stir in the roasted butternut squash and cook for about 30 seconds to coat with the sauce.
- Add the cooked spaghetti, baby spinach and chopped toasted almonds. Toss until the spinach wilts and everything is combined.
- Mix in grated Parmesan cheese. Transfer to serving plates, garnish with extra Parmesan if desired, and serve hot.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Butternut Squash & Spinach Pasta
