Roasted Butternut Squash & Spinach Pasta – easy fall dinner idea!
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 ready made pasta sauce! This Butternut Squash & Spinach Pasta comes together quickly and is the perfect fall lunch/dinner.
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 the pasta sauce. I also added some roasted almond here for the crunch. It definitely adds to the layers of flavor in the true Tuscan style.
*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 the pasta 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.
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.
Transfer pasta onto your serving plate, garnish with more parmesan cheese and serve.
* I have used whole wheat spaghetti here but you may use any pasta of choice.
Butternut Squash & Spinach Pasta
- 8 oz spaghetti I used whole wheat
- 1.25 cups butternut squash cubes
- 1 cup pasta sauce I used Bertolli Olive Oil & Garlic 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 and more to garnish, I use "vegetarian parmesan"
- 1 tablespoon + 1 teaspoon oil
- 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 Pasta 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.
- 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.
- Transfer pasta onto your serving plate, garnish with more parmesan cheese and serve hot.
Butternut Squash & Spinach Pasta
30 thoughts on “Butternut Squash & Spinach Pasta”
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
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.
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!
Hope you feel better soon, we’ve all been hit with a little bug too. This pasta is gorgeous, Manali! Love butternut squash, so perfect for fall!
Oh yeah! I love the butternut in here! What a beautiful fall dish!
This pasta is absolutely gorgeous, Manali!! I am obsessed with butternut squash this time of year, so this dish is a MUST make for me!! Love that you used Bertolli sauce in here! Such a delicious short cut! Cheers, friend!
shortcuts are nice sometime! Thanks Cheyanne!
Yeah, this pasta is definitely going on my make list. I love butternut squash and how hearty and comforting this pasta looks!
Love butternut squash! This pasta looks amazing! Going to check the tips!
Mmm, what a delicious and comforting pasta meal! I love that it’s hearty even though it’s a vegetarian dish. Perfect meal for fall!