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Whole Wheat Pasta with Butternut Squash

 












Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 butternut squash, peeled, seeded and cubed
  • salt and pepper
  • 1 pound whole wheat farfalle or other cut pasta
  • 1 large handful fresh baby spinach
  • 1 tablespoon chopped garlic
  • 2 teaspoons red pepper flakes, or to taste
  • Parmesan, for grating
Directions
Heat the oven to 400F. Put the potatoes in a roasting tin and sprinkle with salt and pepper. Drizzle with 2 tbsp olive oil; toss to coat.
Roast the squash until brown on one side, about 10 minutes; stir and continue roasting until tender, another 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, or until just al dente. Drain. Return pasta to pot and stir in baby spinach until it wilts.
Toss the squash with garlic and red pepper flakes, then toss with the cooked pasta, and remaining olive oil. Taste and adjust seasoning.
Serve immediately with grated parmesan.

http://www.eating-for-england.com/pasta-with-butternut-squash/

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