Butternut Squash & Spinach Pasta

IngredientsJump straight to recipe

Roasted Butternut Squash & Spinach Pasta – easy fall dinner idea!

butternut-squash-spinach-pasta

So you can see I am really into fall produce right now. Pumpkin, apple, squash, I can’t have enough. So what if it feels like summer here in Houston, my husband keeps sending me these pics from Seattle and that makes me believe that fall is definitely here! On a side note, I really really miss the beautiful fall colors this year *sob*. It is something which I look forward to every year and it’s no fun missing out on it this year.

I haven’t been feeling well last couple of days. Maybe I am just tired, both physically and mentally. So I haven’t been in the mood to cook elaborate lunches. And of course whenever I want to cook something quick, pasta is always my no.1 choice. Pasta is not only comforting, flavorful but also so easy to make especially when you use Bertolli Pasta Sauce! This Butternut Squash & Spinach Pasta comes together quickly and is the perfect fall lunch/dinner.

squash-spinach-pasta

Are you guys familiar with the Tuscan way of cooking? It’s all about simple and bold flavors and that essence has been rightfully captured by Bertolli in their Tuscan inspired pasta sauces. Francesco Bertolli, the founder of Bertolli created a whole brand surrounding the simplicity of the Tuscan Way and it reflects in their pasta sauces which comes in flavors like tomato & basil, olive & garlic, five cheese, vidalia onion & more. I have tried to use the Tuscan way of cooking in my recipe – it’s a simple recipe with layers of flavors! Learn more about the Bertolli Tuscan way of cooking by visiting the Bertolli cooking school. So many wonderful recipes, tips and tricks there. Tip No. 107 about fork etiquette is my favorite. I always get confused which fork is for eating what so that pictorial was super helpful! Sounds interesting? Then don’t forget to check out so much more here and let me know which was your favorite tip/recipe there?

butternut-squash-pasta-with-spinach

And this Butternut Squash & Spinach Pasta couldn’t be simpler to make. I have not used much ingredients and kept it simply. Boil your pasta and while that is boiling, roast the butternut squash and then simply toss everything together with Bertoll Olive Oil & Garlic Sauce. I also added some roasted almond here for the crunch. It definitely adds to the layers of flavor in the true Tuscan style.

 

Method

*Boil the pasta according to instructions on the package. Meanwhile pre heat oven to 400 F degrees. Toss the butternut squash cubes with salt and 1 teaspoon olive oil and roast at 400 F for 15 minutes or till fork tender. Remove from oven and set aside.

 

Heat 1 tablespoon oil in a pan. Once the oil is hot, add chopped garlic and saute for few seconds.

Then add Bertolli Olive Oil & Garlic Sauce and also little water to the pan.

Let it simmer for 1-2 minutes and then add salt, pepper, Italian seasoning, dried oregano and red chili flakes. Stir to combine.

butternut-squash-spinach-pasta-recipe-step-1

Add the roasted butternut squash cubes to the pan. Cook for 30 seconds.

Add the boiled & drained spaghetti to the pan. Also add baby spinach and chopped toasted almonds.

Mix everything together and add parmesan cheese. butternut-squash-spinach-pasta-recipe-step-2

Transfer pasta onto your serving plate, garnish with more parmesan cheese and serve.

butternut-squash-spinach-pasta

* I have used whole wheat spaghetti here but you may use any pasta of choice.

Butternut Squash & Spinach Pasta

Prep time: 

Cook time: 

Total time: 

Serves: 3

Roasted butternut squash pasta with spinach & toasted almonds - easy & comforting fall inspired meal!
Ingredients
  • 8 oz spaghetti, I used whole wheat
  • 1.25 cups butternut squash cubes
  • 1 cup pasta sauce, I used Bertolli Olive Oil & Garlic Sauce
  • ¼ cup water
  • 2 tablespoons chopped roasted almonds
  • 1 cup baby spinach
  • salt, to taste
  • black pepper, to taste
  • ¾ teaspoon italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon red chili flakes
  • 2 tablespoons grated parmesan cheese, and more to garnish
  • 1 tablespoon + 1 teaspoon oil
Instructions
  1. Boil the pasta according to instructions on the package.
  2. Meanwhile pre heat oven to 400 F degrees. Toss the butternut squash cubes with salt and 1 teaspoon olive oil and roast at 400 F for 15 minutes or till fork tender. Remove from oven and set aside.
  3. Heat 1 tablespoon oil in a pan. Once the oil is hot, add chopped garlic and saute for few seconds.
  4. Then add Bertolli Olive Oil & Garlic Pasta Sauce and also little water to the pan.
  5. Let it simmer for 1-2 minutes and then add salt, pepper, Italian seasoning, dried oregano and red chili flakes. Stir to combine.
  6. Add the roasted butternut squash cubes to the pan. Cook for 30 seconds.
  7. Add the boiled & drained spaghetti to the pan. Also add baby spinach and chopped toasted almonds.
  8. Mix everything together and add parmesan cheese.
  9. Transfer pasta onto your serving plate, garnish with more parmesan cheese and serve hot.

Butternut Squash & Spinach Pasta

butternut-squash-spinach-pasta-collage

30 thoughts on “Butternut Squash & Spinach Pasta

  1. How can I read the instructions with a Home Depot ad over the top? Getting very frustrated as I would love to make your wonderful recipes but cannot see the instructions due to very poor placement of the ads

  2. You know what’s funny? I just picked up some b-nut squash from a farm yesterday, and I kid you not when I say that EACH one is as big as my arm. They’re huge! (And he only charged me 50 cents each too…) So now I am in the hunt for butternut squash deliciousness…so perfect timing! This pasta sounds awesome!!

  3. This pasta looks so delicious. All of my favorite fall flavors! Hope your mom is feeling better Manali and I agree about missing fall weather! I have cousins living in Houston and I must say it’s just like hot Delhi weather hehe!

  4. Cooking elaborate lunches has never been something I do much of. 🙂 Dinners, maybe. But either way, I’m always game for an autumn pasta dish! This one has all my favorite things in it!

  5. Hi
    My daughter is at uni and she has no time for cooking at all
    can you give me any idea of which type indian food I can freeze
    And hopefully still taste the same as sometimes the flavour is not there once it has been frozen.

    look forward to hearing from you.

    Sonal

    1. Hi Sonal, mostly dals, rajma, chole, they all freeze well. What doesn’t freeze well is veggies like potatoes, bhindi, beans, these get spoiled quickly. I would recommend making dal stuffed paratha, they will stay good for days. Also make large batch of rajma/dal/chole and freeze in small containers. Take one 1 container as and when required. Hope this helps!

  6. I usually cook pasta for lunch, too. You know, it is delicious, easy to cook and I almost can mix it with everything in my refrigerator. And butternut squash spinach pasta sounds like a great idea. Your dish looks tasty and healthy. (mainly because of spinach :))) )

    Thank you for help me to vary my lunch <3

Leave a Reply

Your email address will not be published. Required fields are marked *