Spicy Butternut Squash Pasta With Spinach

A Flavorful, Comforting Pasta Dish That Brings Warmth to Every Celebration!

This Spicy Butternut Squash Pasta With Spinach is the perfect balance of rich, creamy squash, fresh spinach, and a kick of spice to elevate your everyday pasta dish. The roasted butternut squash blends beautifully with the savory spices and spinach, creating a wholesome and delicious meal that’s packed with flavor. Whether you’re serving it at a dinner party, for a cozy night in, or even during the festive holiday season, this pasta is guaranteed to impress both friends and family alike.

This pasta dish is ideal for fall and winter gatherings, including Thanksgiving, Christmas, or a cozy family dinner. It’s also great for dinner parties or special weekday meals when you want something hearty and satisfying.

How to Make from Scratch Spicy Butternut Squash Pasta With Spinach

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and red pepper flakes. Roast for 25-30 minutes until tender and golden.
2. Cook the Pasta: While the squash is roasting, cook your pasta of choice (penne, fettuccine, or spaghetti works great) according to package instructions. Reserve 1 cup of pasta water before draining.
3. Blend the Squash: Once roasted, blend the butternut squash with a splash of pasta water until smooth, creating a creamy sauce.
4. Sauté Spinach: In a large pan, sauté garlic and crushed red pepper flakes in olive oil. Add spinach and cook until wilted.
5. Combine: Stir the butternut squash sauce and pasta into the spinach mixture, adding more pasta water if needed for a creamy consistency.
6. Season: Adjust seasoning with salt, pepper, and extra chili flakes for heat, and garnish with fresh Parmesan cheese.

When to Flip Spicy Butternut Squash Pasta With Spinach

This recipe doesn’t require flipping, but when roasting the butternut squash, toss the cubes halfway through the roasting time to ensure even cooking and caramelization.

How to Reheat Spicy Butternut Squash Pasta With Spinach

To reheat, place the pasta in a pan over low heat with a splash of water or milk to revive the sauce and keep it creamy. Stir occasionally until heated through.

Can You Save the Batter Spicy Butternut Squash Pasta With Spinach?

Since this dish doesn’t have a batter, you can store leftovers in an airtight container for up to 3 days in the refrigerator.

Can You Freeze It Spicy Butternut Squash Pasta With Spinach?

Yes, this pasta dish can be frozen! Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove with a little water or milk to refresh the sauce.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon crushed red pepper flakes (adjust for desired spiciness)
• 3 cloves garlic, minced
• 3 cups fresh spinach
• 12 oz pasta (penne, fettuccine, or spaghetti)
• ¼ cup grated Parmesan cheese (optional)
• 1 cup reserved pasta water

Directions:

1. Roast the butternut squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and red pepper flakes. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender.
2. Cook pasta: While squash is roasting, cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
3. Make sauce: Once the butternut squash is roasted, blend it with some reserved pasta water until smooth, creating a creamy sauce.
4. Sauté spinach: In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Stir in the spinach and cook until wilted, about 3-4 minutes.
5. Combine: Add the cooked pasta and butternut squash sauce to the skillet with spinach. Stir well to combine, adding more pasta water if needed for desired creaminess.
6. Serve: Top with freshly grated Parmesan cheese, and adjust the seasoning with salt, pepper, and extra red pepper flakes, if needed.

Editor’s Note:

This dish is incredibly versatile! For added protein, consider topping it with grilled chicken or crispy tofu. You can also substitute the spinach with kale or arugula for a different flavor profile. If you’re a fan of extra heat, feel free to increase the amount of crushed red pepper flakes.

Nutrition Facts (per serving):

• Calories: 450
• Fat: 12g
• Carbohydrates: 65g
• Protein: 14g
• Fiber: 7g
• Sugar: 6g

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