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
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.