One-Pot Butternut Squash Pasta with Spinach
This creamy, comforting pasta combines sweet butternut squash with fresh spinach in one pot. Quick weeknight dinner that tastes like you spent hours cooking!
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 3 cups butternut squash cubed (½-inch pieces)
- 12 ounces penne pasta
- 3 cups vegetable broth
- 1 cup water
- ½ cup heavy cream
- 2 cups fresh spinach
- ½ cup Parmesan cheese grated
- Salt and black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat oil and sauté: Add olive oil to the Dutch oven over medium heat and cook minced garlic until fragrant.
- Brown the squash: Add cubed butternut squash and cook, stirring occasionally, until edges start browning lightly.
- Add pasta and liquids: Pour in pasta, vegetable broth, and water, then bring the mixture to a rolling boil.
- Simmer everything: Reduce the heat to medium-low and simmer for 12-15 minutes, stirring often until the pasta is tender.
- Make it creamy: Stir in heavy cream and fresh spinach, cooking until spinach wilts and sauce thickens nicely.
- Finish with cheese: Remove from heat, stir in Parmesan cheese, season with salt and pepper, then serve hot!
Notes
- Pre-cut butternut squash from stores saves about 10 minutes of prep time for you.
- Stir pasta frequently to prevent sticking and ensure even cooking throughout the entire dish.
- Sauce thickens as it cools, so add extra broth when reheating your delicious leftovers.
- Fresh spinach can be replaced with frozen spinach if that's what you have available.
- Top with extra Parmesan, red pepper flakes, or fresh herbs before serving for flavor.