Roasted Butternut Squash & Spinach Pasta


3 tbs unsalted butter
1 and 1/4 cups onions
3 cups peeled and cubed butternut squash (1/2 inch cubes)
2 tsp chopped fresh rosemary, divided
1/2 cup dry white wine
4 cups tightly packed spinach leaves
1/4 cup chicken stock, canned or homemade
1/2 cup heavy cream
1/2 cup grated Parmesan
1/3 cup crumbled blue cheese
1 lb of bow-tie or other small pasta
kosher salt and fresh cracked black pepper to taste
This is wonderful flavor combination that may be served as a main course or side dish.

  • Preheat oven to 450 degrees
  • Toss cubed squash in olive oil, and season with salt and pepper.
  • Spread evenly on a cookie sheet, and roast for 20 minutes until slightly¬†caramelized (this can be done ahead).
  • In a large sauce pan, using medium heat, melt the butter and saute onions until tender, about 5 minutes.
  • Add 1 and 1/2 tsp of rosemary to butter and onions and saute for another several minutes.
  • Add wine and simmer about 1 minute until wine slightly reduces.
  • Stir in stock, heavy cream and Parmesan cheese.
  • Season with salt and pepper and simmer using low heat.
  • Cook pasta according to package directions. Drain.
  • Place pasta in a serving bowl.
  • gently fold in the sauce and squash.
  • To finish add spinach, blue cheese and remaining 1/2 tsp or rosemary and serve.


20 min


30 min


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