Butternut Squash & Spinach Pasta

Roasted butternut squash pasta with spinach & toasted almonds - easy & comforting fall inspired meal!

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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 ready made pasta sauce! This Butternut Squash & Spinach Pasta comes together quickly and is the perfect fall lunch/dinner.

squash-spinach-pasta

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.

 

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 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.

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

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Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 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
  • 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
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Instructions 

  • 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.

Nutrition

Calories: 425kcal, Carbohydrates: 70g, Protein: 14g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 500mg, Potassium: 747mg, Fiber: 6g, Sugar: 7g, Vitamin A: 7620IU, Vitamin C: 20.8mg, Calcium: 132mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Vegetarian
Cuisine: Italian
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Butternut Squash & Spinach Pasta

butternut-squash-spinach-pasta-collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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30 Comments

  1. 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

  2. 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!

  3. 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!

  4. 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!

  5. Yeah, this pasta is definitely going on my make list. I love butternut squash and how hearty and comforting this pasta looks!

  6. 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!

  7. 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!

  8. I am loving all the butternut squash recipes around at the moment. A great idea to throw some in with spaghetti to bulk it all out.

  9. This looks healthy and comforting and the colors are totally fall! I’m sorry you are missing the fall colors…the change of seasons is always my favorite time!

  10. 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!

  11. I’m right there with you about fall produce! It’s the best, especially in gorgeous dishes like this. Such a perfect pasta, Manali!

  12. 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!!

  13. What a gorgeous pasta, Manali! I seriously LOVE everything butternut squash this time of year and this killer pasta is screaming my name!

  14. 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