Roasted Butternut Squash Rotini
This roasted butternut squash rotini is the epitome of healthy comfort food for Fall. Squash is roasted in the oven to make a great sauce!
- 1 box whole grain rotini pasta (375g)
- 6 cups butternut squash, cubed (approximately 1 small squash)
- 2 shallots, quartered
- 4 cloves garlic, whole
- 1 tbsp fresh thyme
- 1/4 tsp ground ginger
- 1/2 tsp red pepper flakes
- salt & pepper, to taste
- 1 tbsp olive oil
- 2 strips bacon
- 2 cups baby spinach, sliced
- 3/4 cup chicken broth
- 1/2 cup part skim mozzarella (2 oz)
- 2 tbsp shredded parmesan
- Parsley (for serving)
- Preheat oven to 400F. Set a salted pot of water to boil for the pasta. In a large mixing bowl, toss together the squash, shallots, garlic, thyme, ginger, pepper flakes, salt and pepper, and olive oil until the veggies are well coated. Spread them out evenly on a parchment lined baking sheet. Drape the strips of bacon over the squash and roast in the oven for 10 minutes.
- Toss the squash on the baking sheet and flip the bacon over. Roast for another 8 to 10 minutes – you may need to remove the bacon and give the squash a little more time to roast. Place the bacon on a paper towel lined plate to drain any excess fat. Add the rotini to the pot of boiling water and cook to just before al dente. Reserve 1 cup of pasta water and drain the pasta in a colander and add back to the pot.
- Add the roasted squash, shallots, garlic, chicken broth, and 1/2 cup of pasta water to a blender or food processor. Blend until smooth, adding more pasta water as needed. Pour the smooth mixture over the pasta. Add the spinach and cheeses to the pasta and stir to combine. Rip the bacon into small pieces and add to the pasta. Scoop into bowls and top with parsley to serve.