Butternut Squash Spinach Pasta Recipe with Creamy Sauce and Fresh Herbs

Why You’ll Love This Butternut Squash Spinach Pasta

This butternut squash spinach pasta is a go-to dish for anyone wanting a quick and tasty meal that fits right into a busy schedule. With ingredients that roast or cook in no time, it’s ready in under 30 minutes, making it ideal for weeknight dinners. The blend of flavors from roasted butternut squash and fresh spinach creates a comforting bowl that’s both satisfying and healthy, which is why it’s perfect for home cooks, busy parents, and those keeping an eye on their diet.

One of the best parts is how nutritious this recipe is, packed with vitamins and fiber that make it a smart choice for the whole family. Butternut squash brings a dose of beta-carotene while spinach adds iron and other goodies, helping you feel good about what you’re eating. Plus, you can tweak it easily for different needs, like swapping in gluten-free pasta or making it vegan for a plant-based twist.

Beyond its health perks and ease, the dish shines with its adaptable nature, working for everything from a warm autumn dinner to a light salad. It’s versatile enough to add proteins or change up veggies, so it never gets old. Whether you’re a student grabbing a quick bite or a food enthusiast trying new flavors, this butternut squash spinach pasta hits the spot every time.

Essential Ingredients for Butternut Squash Spinach Pasta

To make this butternut squash spinach pasta, you’ll need a fresh mix of plant-based items that come together for a delicious, gluten-free meal. The key is using seasonal produce to keep things balanced and full of flavor. Here’s the complete list of ingredients with exact measurements to help you prepare it just right.

• 3 to 4 cups cubed butternut squash (pre-cut or whole)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 8 ounces gluten-free pasta (such as brown rice or chickpea pasta)
• 1 medium onion, diced (such as a sweet yellow onion)
• 5 ounces fresh spinach
• 1/2 cup vegetable broth or vegetarian broth (add more if needed)
• 1/4 cup vegan parmesan cheese (plus extra for topping)
• Red pepper flakes to taste (optional)
• Salt to taste
• Pepper to taste
• Toasted pine nuts for garnish

This setup keeps the recipe vegan and gluten-free, focusing on wholesome ingredients that make cooking fun and straightforward. For more ideas on pasta dishes with fresh veggies, check out our recipe for creamy chicken and broccoli pasta to see how we mix greens and proteins.

How to Prepare the Perfect Butternut Squash Spinach Pasta: Step-by-Step Guide

First Step: Prepare and Roast the Squash

Start by preheating your oven to 425°F (220°C) to get that perfect caramelized flavor. Peel, seed, and cut 1 small butternut squash into 1-inch cubes for even roasting. Toss the cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg on a rimmed baking sheet, then spread them out in a single layer. Roast for 22 to 28 minutes, tossing once midway, until they’re tender and have a nice golden color. This step builds the sweet base for your butternut squash spinach pasta and takes about 25 minutes total.

Second Step: Cook the Pasta

While the squash roasts, bring a large pot of salted water to a boil on the stove. Add 8 ounces of gluten-free pasta, like brown rice or chickpea varieties, and cook it according to the package instructions until it’s al dente, which usually takes 8 to 12 minutes. Before draining, save 1 cup of the pasta water; it’s great for adjusting the sauce later and helps make everything creamy. For more pasta tips, you might enjoy our chicken spinach and mushroom bake recipe, which also uses similar ingredients for a hearty meal.

Third Step: Build the Sauce Base

In a large sauté pan over medium heat, warm 1 tablespoon olive oil. Add 1 diced medium onion and cook for 4 to 6 minutes until it turns translucent and soft. Then, stir in 1 tablespoon minced garlic and cook for another 30 to 60 seconds until it’s fragrant. For a vegan option, add 1/2 cup vegetable broth and 3/4 cup canned coconut milk to create a smooth base; if you’re not going vegan, you could use light cream instead.

Fourth Step: Add the Roasted Squash

Once the squash is done, add half of the roasted cubes to the pan with the sauce. Use an immersion blender to purée it until smooth, making a velvety sauce that coats the pasta perfectly. If you don’t have a blender, mash it by hand for a chunkier texture or use a regular blender and return it to the pan. This creates the creamy heart of your butternut squash spinach pasta.

Fifth Step: Combine and Wilt the Spinach

Stir the drained pasta into the sauce over low heat, adding reserved pasta water a tablespoon at a time to get that glossy finish. Mix in 5 ounces of fresh spinach in batches, letting it wilt down before adding more. Taste and adjust with salt, pepper, and maybe a squeeze of lemon for a fresh kick. You can also fold in extras like protein at this point to make it more filling.

Sixth Step: Add Finishing Touches

Stir in 1/4 cup vegan parmesan cheese for a savory note, and sprinkle in red pepper flakes if you like some heat. Top with toasted pine nuts for crunch, which really brings the dish together. This final step makes your butternut squash spinach pasta feel special and ready to serve.

For more on how veggies like spinach boost your meals, check out information on butternut squash health benefits to see why it’s a great choice.

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Dietary Substitutions to Customize Your Butternut Squash Spinach Pasta

Protein and Main Component Alternatives

• Chicken or turkey: Use 8 ounces grilled and cubed for a protein boost that works well with the sauce.
• Tofu or tempeh: Cube 8 ounces of firm tofu and pan-sear it for a vegan option with great texture.
• Beans and lentils: Add a 15-ounce can of drained cannellini beans for extra fiber and heartiness.
• Seafood: Toss in seared shrimp for a quick, flavorful twist that pairs with the squash.
• Plant-based sausage: Slice some for a spicy addition that gives the dish more depth.

Vegetable, Sauce, and Seasoning Modifications

• Vegetable swaps: Try adding roasted Brussels sprouts or mushrooms for new textures.
• Sauce alternatives: Use Greek yogurt for a tangy finish or blended silken tofu for a vegan creamy option.
• Herb and spice changes: Swap nutmeg for cinnamon or add fresh herbs like thyme for extra flavor.
• Acid and umami enhancers: A splash of lemon or miso can brighten and deepen the taste without overwhelming it.

These changes let you tweak the butternut squash spinach pasta to fit your preferences, making it easy for all kinds of diets.

Mastering Butternut Squash Spinach Pasta: Advanced Tips and Variations

Pro Cooking Techniques

Roasting the squash at a high temperature like 425°F helps bring out its nutty sweetness. For more flavor, brown your onions and garlic slowly before adding liquids. Always use pasta water to make the sauce silky and smooth.

Flavor Variations

• Sage and browned butter: Add fried sage for an autumn feel.
• Spicy-sweet: Mix in red pepper flakes for some heat.
• Mediterranean: Include sun-dried tomatoes and olives for a tangy vibe.
• Nut-forward: Stir in walnuts for extra crunch.

Presentation Tips

Make-Ahead Options

Prep the sauce ahead and store it for up to 3 days, or freeze it for months. This keeps your butternut squash spinach pasta fresh and easy to assemble later. For more on spinach dishes, visit spinach nutrition details.

How to Store Butternut Squash Spinach Pasta: Best Practices

Let the pasta cool to room temperature within two hours after cooking, then put it in airtight containers and chill in the fridge for 3 to 4 days. Keep the sauce and pasta separate if you can to avoid sogginess. This simple step helps maintain that creamy texture you love.

For freezing, focus on the sauce rather than the full dish; portion it into bags and freeze flat for up to 3 months. Thaw it overnight in the fridge and reheat gently to keep things tasty. If you freeze the whole pasta, use sturdy shapes and undercook a bit first.

When reheating, use low heat and add a little broth to bring back the creaminess. For meal prep, pack everything separately so it stays fresh, and label your containers for easy use. These tips ensure your butternut squash spinach pasta tastes great even days later.

FAQs: Frequently Asked Questions About Butternut Squash Spinach Pasta

Butternut Squash Spinach Pasta

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• Author: Brandi Oshea
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan, Gluten-Free

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Description

🎃 This Butternut Squash Spinach Pasta provides a creamy, plant-based dish perfect for a nutritious vegan meal.
🌿 Featuring fresh herbs and seasonal produce, it’s a flavorful gluten-free option ideal for wholesome family dinners.

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Ingredients

Scale 1x2x3x

3 to 4 cups cubed butternut squash (pre-cut or whole)

2 tablespoons olive oil

1 tablespoon minced garlic

8 ounces gluten-free pasta (such as brown rice or chickpea pasta)

1 medium onion, diced (such as a sweet yellow onion)

5 ounces fresh spinach

1/2 cup vegetable broth or vegetarian broth (add more if needed)

1/4 cup vegan parmesan cheese (plus extra for topping)

Red pepper flakes to taste (optional)

Salt to taste

Pepper to taste

Toasted pine nuts for garnish

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Instructions

1-First Step: Prepare and Roast the Squash: Start by preheating your oven to 425°F (220°C) to get that perfect caramelized flavor. Peel, seed, and cut 1 small butternut squash into 1-inch cubes for even roasting. Toss the cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg on a rimmed baking sheet, then spread them out in a single layer. Roast for 22 to 28 minutes, tossing once midway, until they’re tender and have a nice golden color. This step builds the sweet base for your butternut squash spinach pasta and takes about 25 minutes total.

2-Second Step: Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil on the stove. Add 8 ounces of gluten-free pasta, like brown rice or chickpea varieties, and cook it according to the package instructions until it’s al dente, which usually takes 8 to 12 minutes. Before draining, save 1 cup of the pasta water; it’s great for adjusting the sauce later and helps make everything creamy. For more pasta tips, you might enjoy our chicken spinach and mushroom bake recipe, which also uses similar ingredients for a hearty meal.

3-Third Step: Build the Sauce Base: In a large sauté pan over medium heat, warm 1 tablespoon olive oil. Add 1 diced medium onion and cook for 4 to 6 minutes until it turns translucent and soft. Then, stir in 1 tablespoon minced garlic and cook for another 30 to 60 seconds until it’s fragrant. For a vegan option, add 1/2 cup vegetable broth and 3/4 cup canned coconut milk to create a smooth base; if you’re not going vegan, you could use light cream instead.

4-Fourth Step: Add the Roasted Squash: Once the squash is done, add half of the roasted cubes to the pan with the sauce. Use an immersion blender to purée it until smooth, making a velvety sauce that coats the pasta perfectly. If you don’t have a blender, mash it by hand for a chunkier texture or use a regular blender and return it to the pan. This creates the creamy heart of your butternut squash spinach pasta.

5-Fifth Step: Combine and Wilt the Spinach: Stir the drained pasta into the sauce over low heat, adding reserved pasta water a tablespoon at a time to get that glossy finish. Mix in 5 ounces of fresh spinach in batches, letting it wilt down before adding more. Taste and adjust with salt, pepper, and maybe a squeeze of lemon for a fresh kick. You can also fold in extras like protein at this point to make it more filling.

6-Sixth Step: Add Finishing Touches: Stir in 1/4 cup vegan parmesan cheese for a savory note, and sprinkle in red pepper flakes if you like some heat. Top with toasted pine nuts for crunch, which really brings the dish together. This final step makes your butternut squash spinach pasta feel special and ready to serve.

Notes

🌱 Use roasted butternut squash for natural sweetness and creamy texture.
🥄 Mash some squash in the skillet to create a sauce without heavy cream.
🌶️ Add red pepper flakes sparingly to balance the sweetness with a mild heat.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Roasting, Sautéing, Boiling
• Cuisine: Vegan, Gluten-Free

Nutrition

• Serving Size: 1 serving

Keywords: Butternut Squash Pasta, Spinach Pasta, Vegan Pasta, Gluten-Free Dinner