Garlic Herb Linguini with Roasted Butternut Squash, Red Onions and Spinach Sauteed with Garlic
So it’s Meatless Monday again and somehow I still had a butternut squash as of last week. This meal was a result of a leftover butternut squash and some of my favorite vendors at the Countryside Conservancy’s Winter Market; fresh garlic herb linguini from Ohio City Pasta and fresh spinach and garlic from Morningside Farm. It’s a simple dish, but the flavors meld nicely and it’s easy to savor every bite. Hope you decide to try it!
Ingredients:
12 oz fresh garlic herb linguini from Ohio City Pasta or a similar fresh pasta
1 organic butternut squash ( about 3 pds), cut into 1 inch cubes
16 oz organic spinach
1 organic red onion (large), chopped
4 cloves organic garlic ( I used the Musik variety from Morningside Farm), minced
3 tablespoons organic olive oil
kosher salt and fresh ground black pepper 
Directions:
Step One: Preheat oven to 375. While oven is warming up, cut up your butternut squash. I like to treat them like pineapples— kind of. I cut the very top and bottom off so with a sharp chef’s knife so I have a flat surface to work with. Then cut it in half. Then I shave the sides off with my knife. After that I remove the seeds with an ice cream scoop and cut the halves into rings and then into cubes.
Step Two: Put squash in a medium bowl with chopped onion. Sprinkle with salt, pepper, two cloves minced garlic and one tablespoon olive oil. Toss and place on foil lined baking sheet. Bake for 40 minutes.
Step Three: When squash is done remove it from oven. Start a pan of boiling water.
Step Four: Heat a large sautee pan with two tablespoons olive oil over medium heat. Add spinach in small bunches adding more as it wilts and allows space. When last bunch is added add the two cloves minced garlic. Reduce heat and cook till garlic is fragrant. Add roasted squash and red onions. Keep on low.
Step Five: After adding the garlic to the spinach and reducing heat, add your fresh pasta to the boiling water. Cook for two minutes. ( If you are using dried pasta, just follow the directions on the boxa). Strain.
Step Six: Add strained pasta to large sauté pan. Toss, distributing squash, onions and spinach throughout the linguini. Remove from heat and let it sit for a few minutes to let the flavors meld. Serve immediately.
Garlic Herb Linguini with Roasted Butternut Squash, Red Onions and Spinach Sautéed with Garlic— simply delicious!
