Honey Roasted Butternut Squash And Fresh Spinach Pasta Bake With Torn Buffalo Mozzarellla And Parmesan

Honey Roasted Butternut Squash Ingredients

2 butternut squash, peeled4 garlic cloves, minced3 Tbs honey8 Tbs olive oil, divided2 Tbs cumin1 1/2 tsp salt, divided1 – 16 oz box rigatoni5 cups spinach leaves, packed1 cup pasta cooking water1 cup vegetable broth2 cups grated Parmesan cheese, divided12 oz fresh Buffalo Mozzarella2 Tbs chopped fresh parsley

Directions

1. Preheat oven to 425 degrees. Line 1 lg or 2 small cookie sheets with parchment.2. Cut squash into 1 inch pieces. Toss with 4 Tbs olive oil, cumin, 1 tsp salt & honey. Roast for 25-30 minutes until edges are starting to carmelize. Toss halfway. Remove from oven. Lower oven temperature to 350 degrees.3. While squash is roasting, Cook the pasta until it’s “al dente” Subtract 3 minutes from cooking directions on pasta box. Drain, reserving 1 cup of the cooking water.4. In a small saucepan, bring the vegetable broth, reserved pasta water & garlic to a simmer for 1 minute.5. Toss the cooked pasta with 4 Tbs olive oil & 1/2 tsp salt. Stir in the fresh spinach leaves. Pour in the hot broth mixture. Mash squash so that 1/2 is mashed and 1/2 is still cubed. Toss in the cooked squash. Stir in 1 1⁄2 cup of Parmesan.6. Top the pasta with torn pieces of fresh Buffalo mozzarellla & remaining 1⁄2 cup of Parmesan.7. Bake for 15 minutes. Remove from oven. Top with fresh parsley.