This creamy, cheesy, nutty pasta recipe features nutrient-dense butternut squash, walnuts, and spinach. It takes 20 minutes total and only has less than 10 ingredients.

Let's talk about the recipe!

Ingredients

• Pasta, uncooked
• Olive oil
• Butternut squash, cubed
• Walnuts
• Garlic, minced
• Chicken bouillon
• Sharp cheese, grated
• Baby spinach

Toast the Squash

Bring 5 quarts of water to a boil over medium-high heat in a large pot. While the water is coming up to temperature, heat olive oil in a large pan over medium-high heat. Add the butternut squash to the pan and let cook (without stirring) for 8 minutes. Add the walnuts and let cook for 2 more minutes. When the water is up to temperature, add the pasta and cook for 8-10 minutes.

Cooking without stirring here is going to get a nice toast on the squash, and also it's lower effort, so it's a win-win! Toasting the squash and walnuts also helps with texture and flavor.

Make the Sauce

While the pasta cooks, add 1 cup of water to the pan with the squash, along with the garlic and bouillon. Allow to simmer for 5 minutes, before adding the spinach and cheese, stirring until combined and allowing to cook for 3-5 more minutes. Season to taste with salt and pepper. Drain the pasta and add the contents of the pan into the pasta pot. Toss until combined.

If we did the squash entirely in a liquid-free pan, it would take ages, so we're going to add some water to pull together a sauce and speed along the cooking process. This is also going to result in a creamy, rich, cheesy sauce forming in the pan while the squash cooks. It couldn't be any easier but the result is so delicious.

Butternut Squash Spinach Pasta Recipe

Download the recipe here

Servings: 4

Active time: 20 minutes

Total time: 20 minutes

Ingredients:

• 1lb pasta, uncooked
• 1 Tbsp olive oil
• 2 cups butternut squash, cubed
• 1 cup walnuts
• 2 Tbsp garlic, minced
• 1 Tbsp chicken bouillon
• 1 cup sharp cheese, grated
• 2 cups baby spinach

Method:

1. Bring 5 quarts of water to a boil over medium-high heat in a large pot.
2. While the water is coming up to temperature, heat olive oil in a large pan over medium-high heat. Add the butternut squash to the pan and let cook (without stirring) for 8 minutes. Add the walnuts and let cook for 2 more minutes.
3. When the water is up to temperature, add the pasta and cook for 8-10 minutes.
4. While the pasta cooks, add 1 cup of water to the pan with the squash, along with the garlic and bouillon. Allow to simmer for 5 minutes, before adding the spinach and cheese, stirring until combined and allowing to cook for 3-5 more minutes. Season to taste with salt and pepper.
5. Drain the pasta and add the contents of the pan into the pasta pot. Toss until combined.

See Nutrition Info

Nutrition Facts
Servings: 4
Amount per serving
Calories	577
% Daily Value*
Total Fat 22.3g	29%
Saturated Fat 5.9g	30%
Cholesterol 105mg	35%
Sodium 540mg	23%
Total Carbohydrate 75g	27%
Dietary Fiber 2.9g	10%
Total Sugars 2.2g
Protein 20.8g
Vitamin D 0mcg	0%
Calcium 216mg	17%
Iron 5mg	28%
Potassium 602mg	13%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale