Butternut Squash and Spinach Pasta

April 7, 2016

Ingredients

Butternut squash, sliced in half

Spinach

Tantillo California Extra Virgin Olive Oil

Orrechiette

Gorgonzola cheese

Pepper

Directions

1Roast sliced butternut squash for about 30-35 minutes until soft. Remove skin and cut into cubes.

2Cook pasta according to directions.

3In a separate pan, saute spinach with Tantillo California Extra Virgin Olive Oil.

4Add the pasta, squash and spinach together in a bowl.

5Add gorgonzola cheese.

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