1-First, get everything lined up to make this butternut squash spinach pasta recipe smooth and fun. Preheat your oven to 400°F (that’s about 200°C) and cube up 3 to 4 cups of butternut squash. This step keeps things organized so you can focus on the flavors.

2-Next, toss those squash cubes with 2 tablespoons of olive oil, a bit of salt, and pepper on a baking sheet. Roast them for 15 to 20 minutes until they’re golden and tender this is key for that creamy texture in your butternut squash spinach pasta. While that’s happening, cook 8 ounces of gluten-free pasta following the package instructions; it’ll be ready in no time.

3-Meanwhile, heat the other 2 tablespoons of olive oil in a skillet and sauté 1 tablespoon of minced garlic and 1 medium diced onion until they’re translucent and smelling great. Add in 1/2 cup of vegetable or no-chicken broth, 1/4 cup of vegan parmesan cheese, and red pepper flakes if you’re in the mood for spice, then let it simmer to blend everything together.

4-Combining and Serving: Drain your pasta and mix it into the skillet with the sautéed goodies. Stir in the roasted butternut squash and 5 ounces of fresh spinach, cooking just until the spinach wilts that keeps it vibrant and fresh. This whole process takes about 10 minutes to prep and 25 minutes to cook, making it a breeze for a healthy lunch or dinner for two.

5-Serve it up with extra vegan parmesan, toasted pine nuts, and more red pepper flakes if you like. It’s a nutrient-rich, gluten-free, vegan dish that’s as tasty as it is simple. If you’re looking for more quick pasta tips, take a peek at the instant pot spaghetti guide for even faster meals.