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.