Autumn Pasta Bowl
A cozy and delightful pasta dish celebrating the flavors of autumn with butternut squash, spinach, and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking & Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces pasta (spaghetti, penne, or fusilli)
- 2 cups peeled and diced butternut squash
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon of olive oil, minced garlic, salt, and pepper in a large bowl. Spread the squash on a baking sheet.
- Roast the squash for about 25-30 minutes, stirring halfway through, until tender and lightly browned.
- Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package instructions.
- Sauté the spinach in a large skillet with the remaining tablespoon of olive oil for about 2-3 minutes.
- Combine the drained pasta with sautéed spinach and roasted squash in the skillet. Add reserved pasta water as needed to reach desired creaminess.
- Add grated Parmesan, adjust seasoning, and serve immediately.
Notes
For serving, top with extra Parmesan and a sprinkle of toasted pumpkin seeds. A drizzle of balsamic glaze or fresh herbs can enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, autumn, butternut squash, vegetarian, comfort food