Roasted Butternut Squash & Spinach Pasta


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)

Serves 4

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.