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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
