Roasted Butternut Squash & Spinach Pesto Pasta

By: Barb Biagioli

Want a dairy-free and gluten-free recipe with the best combination of flavors and textures? This pasta dish is sweet and savory and salty and the ultimate in satisfying! It makes for a great weeknight dinner or a party plate for a group gathering. Combining all of the flavors and textures of the Autumn Harvest, this pasta is also loaded with health benefits, and is not something you need to feel the least bit bad about!

Roasted Butternut Squash & Spinach Pesto Pasta Recipe
(dairy + gluten-free)

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 4-6

 INGREDIENTS

 Pesto:

• 3 garlic cloves

• 1 lemon, juiced

• ¾ cup toasted walnuts (save ¼ for pasta)

• ½ cup chives

• 1 cup basil

• 1 ½ cups spinach

• 1/3 cup extra virgin olive oil

• 1 tsp sea salt

 Squash:

• 2lbs butternut squash or honeynut squash, cubed

• 2 tbsp extra virgin olive oil

• 1 tsp smoked paprika

• 1 tsp cinnamon

• ½ tsp sea salt

 Pasta:

• 1lb Gluten Free Pasta (brown rice, quinoa, lentil, or cassava)

• ½ cup spinach, chopped

 INSTRUCTIONS 

1.     Preheat your oven to 400 degrees and prepare a large pot of water to boil for your pasta. On a rimmed baking sheet, toss the butternut squash with extra virgin olive, smoked paprika, cinnamon, and salt. Roast until cooked through and slightly browned, about 30-40 minutes. 

2.     While your squash is baking, prepare your pesto. Add the garlic, lemon, and walnuts to the food processor. Add the chives, basil, spinach, olive oil, and sea salt and emulsify until you reach desired consistency and texture. 

3.     Meanwhile, cook your pasta in the boiling water, add a pinch of salt, and a drizzle of oil. Cook according to your box instructions. Drain and reserve 1 cup of the cooking pasta water. 

4.     Put the pasta back in the cooking pot. Add the ½ cup chopped spinach and your cooking water. Add the pesto, stir to combine. Add the butternut squash and lightly fold in, to prevent mashing.  

5.     Serve in generous pasta bowls with a dollop of pesto, leftover toasted walnuts, and fresh chives. Enjoy!

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