Rating
Screen Shot 2015 01 05 at 10 9L4 copy
 Butternut squash, sliced in half
 Spinach
 Tantillo California Extra Virgin Olive Oil
 Orrechiette
 Gorgonzola cheese
 Pepper
1

Roast sliced butternut squash for about 30-35 minutes until soft. Remove skin and cut into cubes.

2

Cook pasta according to directions.

3

In a separate pan, saute spinach with Tantillo California Extra Virgin Olive Oil.

4

Add the pasta, squash and spinach together in a bowl.

5

Add gorgonzola cheese.

Ingredients

 Butternut squash, sliced in half
 Spinach
 Tantillo California Extra Virgin Olive Oil
 Orrechiette
 Gorgonzola cheese
 Pepper

Directions

1

Roast sliced butternut squash for about 30-35 minutes until soft. Remove skin and cut into cubes.

2

Cook pasta according to directions.

3

In a separate pan, saute spinach with Tantillo California Extra Virgin Olive Oil.

4

Add the pasta, squash and spinach together in a bowl.

5

Add gorgonzola cheese.

Butternut Squash and Spinach Pasta