Description
Indulge in this creamy and comforting One-Pan Butternut Squash Penne, featuring roasted butternut squash and al dente penne pasta—perfect for a cozy weeknight dinner.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup low-sodium vegetable broth
- Salt and pepper to taste
- 1 tsp Italian herbs (basil, oregano, thyme)
Instructions
- 1. Preheat Your Oven: Preheat the oven to 400°F (200°C).
- 2. Prepare the Butternut Squash: In a large bowl, toss cubed butternut squash with olive oil, salt, pepper, and Italian herbs.
- 3. Roast the Squash: Spread the seasoned squash on a baking sheet and roast for about 20-25 minutes until tender and caramelized.
- 4. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- 5. Combine Ingredients: In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant (about 1 minute).
- 6. Mix Everything Together: Add roasted butternut squash and fresh spinach to the skillet with garlic. Then add cooked penne pasta. Pour in vegetable broth gradually while mixing everything together over low heat until heated through.
- 7. Serve: Transfer to plates and enjoy your warm One-Pan Butternut Squash Penne!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute butternut squash with sweet potatoes for a different flavor. This recipe can be easily adjusted for dietary preferences; consider using gluten-free pasta or adding proteins like chickpeas or grilled chicken.