Winter Squash, Spinach and Pine Nut Pasta

4 Nov

Butternut Squash and Spinach PastaButternut and other winter squashes are plentiful right now — and I think they are becoming increasingly popular, because I’ve been seeing a lot of recipes for them. I love butternut squash, and so I’ll probably be featuring a few recipes for it myself this winter.

This one is adapted from a good food blog I follow called MediterrAsian, which focuses on Mediterranean and Asian foods.

The original recipe called for pumpkin, but I used butternut squash instead. I’m sure the squash or pumpkin tastes fine boiled with the pasta as the recipe directs, but I roasted it ahead of time instead of boiling it, and just put it in with the pasta for a minute to get hot. I also increased the amount of spinach a bit from the original.

You can buy peeled and cubed butternut squash at Trader Joe and other upscale groceries. It’s pricey, but it makes the process much easier.

I used tri-color penne. You can use plain or a similar shaped pasta such as rotini or ziti.

It tasted really good and we had enough left after dinner (for the two of us) for a lunch.

Ingredients:

6 oz. penne pasta
12 oz. pumpkin or winter squash, peeled, seeded and cut into small cubes
3 Tbs. toasted pine nuts
1 Tbs. extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1½ tsp. fresh rosemary, or ½ tsp. dried
3 cups firmly packed fresh spinach, roughly chopped
1 tsp. salt
½ tsp. freshly ground black pepper
Grated Parmesan cheese to serve, optional

Directions:

Cook the pasta and pumpkin in a large pot of lightly salted boiling water for 8 minutes, or according to package directions. Drain, reserving 3 Tbs. of the pasta water. You can start on some of the other steps while the pasta is cooking.

If the pine nuts aren’t already toasted, toast them in a large skillet over medium heat until lightly browned (shake the pan and watch them carefully so they don’t burn). Remove from pan and set aside.

In the same skillet heat 2 Tbs. olive oil and cook the onion for 6 minutes. Add the garlic and rosemary and cook for 1 minute. Add the spinach and cook for 4 minutes, stirring frequently.

Stir in the pine nuts, salt, pepper, remaining 1 Tbs. olive oil and the 3 Tbs. of pasta water.

Toss the pasta and pumpkin with the spinach and onion mixture. Top with Parmesan cheese if desired.

Serves 3 as a main course or 4 to 6 as a side dish

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