Autumn Pasta Bowl with Squash, Spinach, and Parmesan
A cozy Autumn Pasta Bowl featuring roasted squash, fresh spinach, and Parmesan, perfect for celebrating the season with family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Pasta (any shape, preferably farfalle or rigatoni)
- Butternut or Acorn Squash (diced)
- Fresh Spinach
- Parmesan Cheese (grated)
- Olive Oil
- Garlic (minced)
- Salt
- Pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the squash by cutting it in half, scooping out the seeds, peeling it, and dicing into 1-inch cubes.
- Roast the squash cubes on a lined baking sheet for 25-30 minutes, flipping halfway through.
- Cook the pasta in salted boiling water for 8-10 minutes until al dente. Reserve a cup of pasta water.
- Sauté the minced garlic in olive oil over medium heat for 30 seconds.
- Add the spinach and stir until wilted, about 2-3 minutes.
- Combine the pasta and roasted squash in the pan, adding reserved pasta water to reach desired consistency.
- Finish with Parmesan cheese, stirring until melted and adjust seasoning as needed.
Notes
Serve garnished with extra Parmesan and a drizzle of olive oil. Add pomegranate seeds or chopped nuts for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Keywords: autumn pasta, squash pasta, vegetarian pasta recipe, cozy meals, fall recipes