JENNIFER ALEXANDER RUPLE

November’s arrival brings with it a bounty of flavors that evoke warmth and comfort. One such ingredient is ideal in capturing the essence of the season – butternut squash. With its sweet, creamy flavor and vibrant orange hue, roasted butternut squash transforms simple dishes into memorable meals. In this recipe, tender cubes of squash are roasted to perfection. Combined with fresh spinach, al dente penne pasta, and the nuttiness of Gruyere cheese, this dish is a beautiful balance of textures and flavors. Toasted pine nuts provide a subtle crunch and a hint of earthiness, rounding out the medley of autumnal ingredients. Whether you’re looking for a comforting weeknight dinner or a show-stopping seasonal centerpiece, this butternut squash pasta is sure to satisfy and leave you savoring the best that autumn has to offer.

Pasta with Butternut Squash, Spinach and Gruyere
Serves 4
1 medium butternut squash (about 1 pound), peeled and cut into ½-inch cubes
2 tablespoons extra virgin olive oil
3 tablespoons pine nuts, toasted
8 ounces penne pasta
1 cup diced sweet onion 1-2 cloves of minced garlic
2 cups fresh spinach, roughly chopped
Salt & freshly ground black pepper to taste
½ cup broth, chicken or vegetable
Gruyere cheese, shredded

Heat oven to 350 F. 

In a medium bowl, toss squash cubes with 1 tablespoon of oil. Spread onto a baking sheet and roast for 30 minutes or until fork tender.

In a small pan over low heat, toast pine nuts for about 8 minutes shaking the pan every minute or so.

Cook pasta according to package directions.

In a large skillet, add 1 tablespoon of oil and sauté onion and garlic until soft. Add spinach to the pan and season with salt and pepper. Add broth, squash and pasta and stir to combine. 

Sprinkle with cheese and top with pine nuts.