Spicy Butternut Squash Pasta with Spinach Recipe

Introduction

This spicy butternut squash pasta with spinach is a cozy, flavorful dish perfect for cooler nights. Tender squash and creamy mozzarella combine with a hint of heat from red pepper flakes and jalapeño for a delightful balance. It’s easy enough for weeknight dinners but special enough to impress guests.

Ingredients

• Kosher salt
• 3 tablespoons olive oil, plus more for serving
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed, and cut into 1/2-inch cubes (about 6 cups)
• 1 tablespoon ground cumin
• 1/2 teaspoon red-pepper flakes, plus more as needed
• 1 pound penne or other tubular pasta
• 1 cup low-sodium vegetable broth (or water)
• 3/4 cup grated Parmesan
• 3 packed cups baby spinach
• 1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
• 1 jalapeño, sliced into rounds
• 1/3 cup flat-leaf parsley and tender stems, roughly chopped

Instructions

1. Step 1: Bring a large covered pot of heavily salted water to a boil.
2. Step 2: Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat 3 tablespoons of olive oil over medium-high heat until shimmering. Add the cubed butternut squash and season with kosher salt, ground cumin, and red-pepper flakes. Cook, stirring every minute, until the squash is browned in spots and just tender, about 6 to 8 minutes.
3. Step 3: Heat the oven to 400 degrees Fahrenheit. Add the pasta to the boiling water and cook uncovered until it is just under al dente, about 3 to 4 minutes less than the package instructions. Reserve 1 cup of the pasta water and drain the rest. If the pasta finishes before the squash, stir in a drizzle of olive oil to prevent sticking.
4. Step 4: When the squash is just tender, add the vegetable broth to the skillet. Bring to a simmer, then cover and cook, stirring occasionally, until the squash is soft and easily mashable, about 10 to 12 minutes. Turn off the heat, then mash about half of the squash with a potato masher or the back of a wooden spoon, leaving the rest chunky. Adjust seasoning keeping in mind the Parmesan will add saltiness.
5. Step 5: Add the cooked pasta to the skillet along with 1 cup of the reserved pasta water and 1/2 cup grated Parmesan. Stir vigorously to combine. Then, add the baby spinach in handfuls, stirring each batch until it wilts down slightly.
6. Step 6: Sprinkle the remaining 1/4 cup Parmesan, torn mozzarella chunks, and jalapeño slices on top. Place the skillet on a sheet pan to catch any drips and bake in the oven for 12 to 15 minutes until the top is melted and browned in spots. Drizzle with olive oil, garnish with chopped parsley, and serve warm.

Tips & Variations

• For a milder dish, remove the seeds from the jalapeño before adding.
• Add toasted pine nuts or walnuts on top for extra crunch and flavor.
• Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
• Ground coriander can be added along with cumin for a more complex spice profile.
• If you don’t have an ovenproof skillet, transfer the mixture to a baking dish before adding cheese and baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if it has thickened. Avoid microwave reheating which can make the cheese rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best for its sweetness and texture. Acorn or kabocha squash could be used as substitutes, though cooking times may vary slightly due to different moisture content.

Is it necessary to partially cook the pasta before combining?

Yes, cooking pasta until just under al dente allows it to finish cooking in the sauce, absorbing flavors without becoming mushy.

Spicy Butternut Squash Pasta with Spinach Recipe

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★★★★★

4.9 from 70 reviews

• Author: Mariam
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

This Spicy Butternut Squash Pasta with Spinach is a comforting and flavorful meal combining tender butternut squash spiced with cumin and red pepper flakes, creamy mozzarella, and fresh baby spinach tossed with penne pasta. The dish is topped with Parmesan cheese and a kick of jalapeño, then baked to a bubbly, golden finish for a satisfying vegetarian pasta dish perfect for fall or any time you crave a warm, spicy twist.

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Ingredients

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Pasta and Vegetables

• Kosher salt, to taste
• 3 tablespoons olive oil, plus more for serving
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
• 1 tablespoon ground cumin
• 1/2 teaspoon red-pepper flakes, plus more as needed
• 1 pound penne or other tubular pasta
• 1 cup low-sodium vegetable broth (or water)
• 3 packed cups baby spinach
• 1 jalapeño, sliced into rounds
• 1/3 cup flat-leaf parsley with tender stems, roughly chopped

Cheese

• 3/4 cup grated Parmesan (divided: 1/2 cup and 1/4 cup)
• 1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks

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Instructions

1. Boil the Pasta: Bring a large covered pot of heavily salted water to a boil. Add the pasta and cook until just under al dente, about 3 to 4 minutes less than package instructions. Reserve 1 cup of pasta water and drain the rest. If the pasta finishes before the squash, toss it with a drizzle of olive oil to prevent sticking.
2. Cook the Butternut Squash: In a 12-inch ovenproof skillet or Dutch oven over medium-high heat, heat 3 tablespoons of olive oil until shimmering. Add the cubed butternut squash, season with salt, cumin, and red-pepper flakes, and cook, stirring every minute, until browned in spots and just tender, about 6 to 8 minutes.
3. Simmer the Squash: Add vegetable broth to the skillet with the squash. Bring to an active simmer, cover and cook, stirring occasionally, until the squash softens completely and is easily mashable, about 10 to 12 minutes. Turn off the heat and partially mash about half of the squash with a potato masher or the back of a wooden spoon, keeping the rest chunky. Adjust seasoning as needed.
4. Combine Pasta and Squash: Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan. Stir vigorously to combine all ingredients well. Gradually stir in the spinach, a handful at a time, allowing it to wilt slightly before adding more.
5. Add Cheese and Jalapeño, then Bake: Sprinkle the remaining 1/4 cup Parmesan over the top, add the torn mozzarella chunks and sliced jalapeño rounds. Place the skillet in a 400°F oven (on a sheet pan if desired to catch drips) and bake until the cheese has melted and browned in spots, about 12 to 15 minutes.
6. Serve: Remove from the oven, drizzle with a little olive oil, sprinkle the chopped parsley over the top, and serve warm.

Notes

• Peeling the butternut squash before dicing makes it easier to cook evenly and mash.
• If you prefer less heat, reduce or omit the jalapeño and red pepper flakes.
• Use vegetable broth instead of water to add more flavor when simmering the squash.
• For a vegan version, substitute the Parmesan and mozzarella with vegan cheese alternatives.
• Leftovers store well refrigerated for up to 3 days and can be reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: butternut squash pasta, spicy pasta, vegetarian pasta recipe, baked pasta with cheese, spinach pasta, fall pasta recipe