Butternut Squash & Spinach Pasta

After a week of eating really well but not necessarily healthy in San Francisco I figured a dish with some good vegetables in it would be just the thing. This was also a dish I could make with things that were already in the house  (thanks to my CSA) so I didn't have to spend my first day back running to the store.

Oh, did it hit the spot. I just love the way the squash, onions & garlic develop a mellow sweetness from the roasting, its such a great combination with the slight bitterness of the spinach. The goat cheese melts in adding a little tang & a bit of creaminess while the pine nuts offer a crunch.  

Butternut Squash & Spinach Pasta

2 c butternut squash, peeled & cut into 1/2-inch cubes

1 small onion, peeled & quartered

1 garlic clove, peeled & sliced

1 1/2 T olive oil

salt

3 oz penne pasta

2 c baby spinach or regular spinach torn into pieces

1/2 T pine nuts, toasted

4 t  goat cheese

Preheat oven to 400 F. 

Place the squash, onions & garlic in a small roasting pan. Drizzle with 1 Tablespoon olive oil & salt to taste. Stir until everything is cooked. Place in the oven & cook for 40 minutes stirring occasionally, the squash & onions should be brown & soft.

Bring a pot of water to a boil. Salt & add pasta. Cook until al dente. Drain the pasta. Put the pasta back into the pot over medium heat & stir in the squash, onions, spinach & 1/2 Tablespoon olive oil. Stir until the spinach begins to wilt.

Put pasta & vegetables in a serving dish & top with pine nuts & goat cheese.

Serves 1