While shopping at Trader Joe’s the other day, I happened upon some very reasonably priced pre-cut butternut squash and couldn’t resist its charms. Butternut squash is so tasty but so hard to cut when bought whole. And if you’re suffering from tennis elbow like I am, forget about it! I was looking forward to making SOMETHING with it but had no idea what. Then it occurred to me… Roasted Butternut Squash Pasta (ravioli, to be exact)!
I don’t even remember the last time I made it, but the family and I collectively gave it 5/5 stars so it had to be good, right? Well, it was received (and eaten) with rave reviews from both the hubby and Little Sis, at separate times, multiple times! Yay!
Not only is roasted butternut squash pasta so easy to make, good for you AND delicious, it is SO pretty to look at, don’t you agree? It’s the perfect fall dish.
Prepping veggies for roasting/grilling is SO easy, especially when you’re using pre-cut butternut squash! I just love the color of butternut squash pre- and post-grilling. It actually matches my le creuset dutch oven! Because spinach doesn’t take long at all to cook, I just mix them in (fresh) along with the roasted veggies and hot pasta. The baby spinach will wilt in no time at all!
Speaking of dutch ovens, I just have to add that I absolutely LOVE my le creuset 5.5 qt flame dutch oven! They are surely very pricey but mine makes cooking so much more fun for me. As funny as it sounds, I actually look forward to cooking in it! For several years, I received birthday cash and gift cards to a local kitchen store from my family and friends. Once I heard that kitchen store was sadly going out of business, I rushed over there asap. This baby that I’ve had my eye on for years was actually on sale!! They hardly ever go on sale! Thanks to the sale and gifts saved up over the years, she was finally mine. It was still hard to pull the trigger, but I’m so glad I did! RIP Whisk, I’ll miss you!
Let me add, that they’re not only fun to cook in, they’re pretty enough to serve out of. I leave mine out all the time now because it just makes me happy to see. Silly, I know! When my girls first noticed my new purchase, they each remarked separately, “Ooooooh! I like your new pot!”
Roasted Butternut Squash Pasta
Ingredients
- 20 oz cubed butternut squash
- 1 onion, cut into 1 inch pieces
- 4 cloves garlic, minced
- 2 handfuls baby spinach
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp rubbed sage
- 3 Tbsp olive oil
- 16-20 oz pasta (chunky like penne, bow tie, rigatoni, ravioli, etc works best)
- parmesan cheese (shredded, grated or shaved)
- basil leaves, torn
Instructions
-
Pre-heat oven to 450 degrees F.
-
In a large bowl, toss together butternut squash, onions, garlic, olive oil and spices until well-coated.
-
Spread veggies out on a baking sheet and bake for about 25 minutes.
-
While the veggies are roasting, prepare your pasta in a dutch oven to finish at about the same time as your veggies.
-
Reserve 1/4 cup of pasta water and drain the pasta. Return pasta and reserved water to dutch oven. Add in 2 generous handfuls of baby spinach and roasted veggies. Toss gently and cover for a couple minutes to help spinach wilt.
-
Served topped with parmesan cheese and basil. Enjoy!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram. The more the merrier, of course!
Christine, aka happyvballgirl : )
To check out items used in my posts or some of my favorites, simply click here: “Products I Love“. Purchases made using these links earns me a little extra cash to support my bento habit, which Hubby certainly appreciates. Haha! So, THANK YOU, should you choose to purchase any of ’em!
Disclosure: This blog contains affiliate links. ; )
I’m trying that recipe this week… feeding it to dad on our veggie forward journey !!!
Miss you Guys !!!
Deane! I love to hear that! I hope you and your dad like it, too! Miss you, too. Seems like forever since we’ve seen you! and thanks for leaving me a comment – what a nice surprise! 🙂