Technically, it is already spring but today was coooold. So tonight I made my Winter Pasta one more time. If you can find a good butternut squash, make it this weekend!
1 medium organic butternut squash, peeled and diced
3 small shallots
1/2 cup walnuts
1 cup white wine
1 box fresh organic spinach
1 box quinoa spaghetti
Olive oil
S and P
Preheat oven to 400.
Peel and dice up a butternut squash. Drizzle with olive oil, salt and pepper, toss it around and coat the squash evenly. Place on a cookie sheet and roast for about 20 to 25 minutes until browned. Check on it at the 15 minute are toss it around a little. Chop up the walnuts and put them on another baking sheet and roast them for about 5 minutes (you can do this toward the end of the time the squash is in the oven.) Slice up the shallots and put them into a pan with sides and cover with white wine. Let it come to a boil and simmer it until it reduces a little but still have liquid. Add the spinach and let it cook down. In the meantime, boil up the pasta. When it is all ready, toss the pasta into the sauce and toss with butternut squash and walnuts.Enjoy!
This looks delish!! Where can I find quinoa spaghetti?