Roasted Butternut Squash and Spinach Pasta
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Cooking time25 min![]()
Prep time10 min![]()
Servings4
Ingredients
- 5 cups cubed butternut squash (1 20 oz. package precut squash or 1 ¾ pound butternut squash peeled and cubed)
- 1 red onion, sliced
- 6 tablespoons Dairy Free Becel® Plant Butter - Garlic, divided
- 1 cup red lentil penne pasta
- 1 package (5 oz.) baby spinach or kale
- 1/2 cup shredded Violife Parmesan Style Wedge
- 2 tablespoons chopped fresh sage
- ¼ cup toasted pine nuts
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425°F.
- Cook pasta according to package directions, reserving 1 cup of the pasta water.
- While the pasta is cooking, toss butternut squash and red onion with 3 tablespoons Dairy Free Becel® Plant Butter - Garlic and arrange in a single layer on parchment lined baking sheet. Bake 20 minutes or until squash and onion are tender and beginning to brown, stirring once halfway through cooking.
- Stir spinach into squash mixture and bake 2 minutes or until spinach is wilted.
- Toss vegetable mixture with pasta, remaining 3 tablespoons Dairy Free Becel® Plant Butter, shredded Violife Parmesan Style and sage. Top with toasted pine nuts.
