Description
Savor the comforting flavors of this One-Pan Butternut Squash Penne, featuring roasted butternut squash and fresh spinach for a nutritious and satisfying meal.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup fresh spinach
- 1/2 cup freshly grated Parmesan cheese
- 4 sage leaves, chopped
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Mince the garlic cloves.
- Toss with Olive Oil: In a large mixing bowl, combine the butternut squash with olive oil, salt, pepper, and chopped sage. Ensure all pieces are evenly coated.
- Roast the Squash: Spread the seasoned squash on a baking sheet in an even layer. Roast for about 25 minutes or until tender and caramelized.
- Cook the Pasta: While the squash roasts, bring a pot of salted water to boil. Add penne pasta and cook according to package instructions until al dente.
- Combine Ingredients: Once both components are ready—roasted squash and drained pasta—combine them in one large pan. Gradually pour in vegetable broth while stirring gently. Let simmer for about five minutes.
- Add Spinach and Cheese: Stir in fresh spinach until wilted, then fold in freshly grated Parmesan cheese for a creamy finish. Serve immediately.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 20mg
Keywords: Substitute butternut squash with sweet potatoes or zucchini for different flavors. For added spice, include red pepper flakes or fresh herbs like basil or thyme. To store leftovers, keep them in an airtight container in the fridge for up to three days.