Serves 6 to 8
I MADE this pasta one fall evening when I had way too much butternut squash and too little time on my hands. How does anyone pass up those beautiful squashes in the fall? I can’t help myself! (At other times when I end up with a squash in every kitchen bowl, I peel and cube them all and store in the fridge in a resealable plastic bag as quick, easy meal add-ins.) In this recipe I pair the squash with sage and some chopped hazelnuts for a complete fall meal. I made this dish for a wedding I helped cater once—all the guests loved it and no one knew it was gluten free.
1 large butternut squash, peeled and cut into 1-inch cubes
1 tablespoon plus ½ teaspoon olive oil
½ teaspoon Himalayan salt, or more to taste
½ teaspoon freshly ground black pepper, or more to taste
1 cup chopped hazelnuts
2 cups fresh spinach
1 pound any shape gluten-free pasta
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Scatter the squash cubes on one lined baking sheet, drizzle with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Roast for about 45 minutes, stirring occasionally, until you can easily pierce a cube with a fork. Scatter the hazelnuts on the second lined sheet and toast in the oven until fragrant, about 10 minutes. Set the squash and nuts aside.
In a small sauté pan, heat the remaining ½ teaspoon olive oil over medium-high heat. Add the spinach and cook until it wilts, about 3 minutes, then remove from the heat and set aside.
Meanwhile, fill a medium to large saucepan with water, sprinkle in some salt, and bring to a boil for the pasta. Cook the pasta according to the package instruction until al dente. Drain, return to the saucepan, and toss in the roasted squash, nuts, and spinach. Mix well and serve immediately.