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Butternut Squash + Spinach Pasta

This cozy, plant-based Butternut Squash and Spinach Pasta is flavorful, satisfying, and perfect for fall. Gluten-free and vegan, it’s a nourishing 50-minute dinner that’s easy enough for weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 25 minutes
Total Time 50 minutes
Servings: 2 people
Course: Lunch & Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3–4 cups butternut squash, cubed
  • 2 tablespoons olive oil (plus more if needed)
  • 1 tablespoon minced garlic
  • 8 ounces gluten-free pasta
  • 1 onion, diced
  • 5 oz fresh organic spinach
  • 1/2 cup vegetarian no-chicken broth or vegetable broth
  • 1/4 cup vegan parmesan cheese (plus more for topping)
  • red pepper flakes, to taste
  • salt, to taste
  • pepper, to taste
  • toasted pine nuts, for garnish

Equipment

  • Oven
  • Baking Sheet
  • Large Skillet
  • pot for pasta
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F. Arrange cubed butternut squash on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 15–20 minutes until golden.
  2. Cook the pasta according to package instructions. Drain and set aside.
  3. In a large skillet over medium heat, sauté garlic and onion in 2 tbsp olive oil until translucent.
  4. Add broth, vegan parmesan, red pepper flakes, and salt. Simmer over low heat to blend flavors.
  5. Add cooked pasta to the skillet and stir to combine.
  6. Add roasted butternut squash and spinach. Cook a few minutes until spinach wilts. Season to taste.
  7. Serve hot, garnished with extra vegan parmesan, toasted pine nuts, and chili flakes if desired.

Notes

To make your own vegan parmesan: combine cashews, nutritional yeast, garlic powder, and salt in a food processor and pulse until crumbly. Optional toppings include extra vegan parm, pine nuts, and chili flakes. Pre-diced squash saves time!