1 butternut squash
6 ounces baby spinach (or kale if preferred)
3 cups rotini
9 ounces goat cheese
3 tablespoons + 1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup pine nuts (optional)
Preheat oven to 400 degrees Fahrenheit.
Peel butternut squash.
Cut off the top and bottom, then slice into two symmetrical halves.
Cut squash in half.
Use a pumpkin scooper or spoon with a jagged side to remove seeds and strings.
Cut into cubes approximately 1″.
Mix 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg in a large bowl.
Add squash, stirring until coated thoroughly.
Spread out on baking tray and cook at 400 degrees Fahrenheit for 25 minutes.
In a large pot, boil water and add 3 cups rotini, cooking for time listed on box.
Remove stems from spinach and dice.
Heat a large skillet to medium and add 1 teaspoon of olive oil.
Sauté spinach until cooked. Add pine nuts if desired.
After draining pasta, leave in strainer and add 9 ounces goat cheese to pot. Heat on low until it has a yogurt-like consistency.
Add pasta and spinach, stirring until coated.
Top with butternut squash.