Butternut Squash Spaghetti Recipe – Almond & Spinach Pasta

Last Updated on 2 months by Neha Deshmukh

Butternut Squash Spaghetti Recipe – Almond & Spinach Pasta

Introduction

Okay, friends, let me tell you about this pasta. It’s become a total weeknight staple at my place! I first made it when I was craving something comforting but also wanted to sneak in some extra veggies. The sweetness of the butternut squash with the garlicky sauce, crunchy almonds, and fresh spinach? It’s just chef’s kiss. And honestly, it’s so easy, you’ll wonder why you haven’t been making it all along. This Butternut Squash Spaghetti is a delightful blend of flavors and textures – perfect for a cozy dinner.

Why You’ll Love This Recipe

This isn’t just another pasta dish. It’s quick, taking only about 25 minutes from start to finish. It’s packed with nutrients from the squash and spinach. And the combination of flavors is seriously addictive! Plus, it feels a little bit fancy without actually being fancy, you know? It’s a great way to impress without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 8 oz (approximately 225g) spaghetti (whole wheat)
• 1.25 cup (approximately 300g) butternut squash cubes
• 1 cup (240ml) pasta sauce (Bertolli Olive Oil & Garlic Sauce)
• 0.25 cup (60ml) water
• 2 tablespoons chopped roasted almonds
• 1 cup (approximately 30g) baby spinach
• Salt to taste
• Black pepper to taste
• 0.75 teaspoon Italian seasoning
• 0.5 teaspoon dried oregano
• 0.5 teaspoon red chili flakes
• 2 tablespoons grated parmesan cheese
• 1 tablespoon + 1 teaspoon oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole Wheat Spaghetti: I love using whole wheat for the extra fiber, but regular spaghetti works perfectly too. It’s all about what you prefer!
• Butternut Squash: You can buy pre-cut butternut squash to save time, or roast a whole one yourself. Roasting really brings out its sweetness.
• Bertolli Olive Oil & Garlic Sauce: This is my go-to for convenience and flavor, but feel free to use your favorite pasta sauce. A simple marinara will also work beautifully.
• Almonds: I prefer roasted almonds for extra crunch and flavor. You can roast them yourself in a dry pan for a few minutes, or buy them pre-roasted. Slivered almonds are also lovely!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Toss those butternut squash cubes with 1 teaspoon of oil and a pinch of salt. Spread them out on a baking sheet and roast for about 15 minutes, or until they’re tender and slightly caramelized.
2. While the squash is roasting, get your pasta going. Cook the spaghetti according to the package directions. Drain it well and set it aside.
3. Now, let’s make the sauce. Heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic and sauté it briefly – just until fragrant (about 30 seconds!). Be careful not to burn it! Then, pour in the pasta sauce and water. Let it simmer for about 2 minutes.
4. Time to season! Add salt, pepper, Italian seasoning, oregano, and chili flakes to the sauce. Give it a good stir to combine all those lovely flavors.
5. Add the roasted butternut squash to the sauce and cook for just 30 seconds to warm it through.
6. Now for the fun part! Add the cooked pasta, baby spinach, and chopped almonds to the sauce. Toss everything together until the pasta is evenly coated and the spinach has wilted.
7. Finally, stir in the grated parmesan cheese. Garnish with a little extra cheese, and serve immediately.

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go.
• If the sauce is too thick, add a splash more water.
• Taste as you go and adjust the seasonings to your liking.

Variations

• My Family’s Favorite: My kids love it when I add a little bit of cream cheese to the sauce for extra richness.
• Spicy Kick: If you like things really spicy, add a pinch more chili flakes or a dash of cayenne pepper.
• Herby Goodness: Fresh basil or parsley would be a fantastic addition, sprinkled on top just before serving.

Vegan Adaptation

Want to make this vegan? It’s super easy!

• Use a vegan pasta sauce.
• Skip the parmesan cheese, or use a vegan parmesan alternative.
• Ensure your spaghetti is egg-free.

Gluten-Free Adaptation

For a gluten-free version, simply use your favorite gluten-free spaghetti! There are some great options available now that hold their shape well.

Spice Level Adjustment

Don’t like spice? Omit the chili flakes altogether. Love a fiery kick? Add up to a full teaspoon!

Quick Weeknight Version

Short on time? Use pre-cut butternut squash and skip roasting – just add it directly to the sauce. It won’t have the same caramelized flavor, but it’ll still be delicious.

Serving Suggestions

This pasta is great on its own, but it also pairs well with:

• A simple side salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is this dish suitable for meal prepping?

Yes! It reheats well, making it perfect for meal prepping lunches for the week.

Can I use a different type of squash?

Absolutely! Acorn squash or kabocha squash would also be delicious.

What if I don’t have Bertolli Olive Oil & Garlic Sauce? What can I substitute?

Any good quality pasta sauce will work. A simple marinara sauce is a great substitute.

How can I make this recipe nut-free?

Simply omit the almonds. You could substitute with sunflower seeds or pumpkin seeds for a little crunch.

Can I add protein to this dish? (e.g., chicken, chickpeas)

Definitely! Grilled chicken, sautéed shrimp, or chickpeas would all be fantastic additions.