Vegan Butternut Squash with Red Lentil Pasta

Vegan Butternut Squash with Red Lentil Pasta

Who doesn’t love pasta? Somehow adults and kids all seem to gravitate toward it from a very early age. It can be hard to get some kids to eat much else at times. Yet this pasta dish is the best of both worlds. A nutritious yet tasty dish for everyone in your family

Browned butternut squash with paprika, oregano, thyme & basil help to flavor this quick pasta dish. This is a simple way to enjoy butternut squash, or you could use pumpkin in this dish. There are many additions that can be tossed in but that’s completely up to you. Sometimes simple is best.


First, preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

Then, in a small bowl combine all the “Dry Spice Mix” and set aside.

Next slice butternut squash into 1/2″ pieces. Either add to a mixing bowl with enough olive oil to completely cover the squash or add to the prepared baking sheet & toss. Cook the squash for 8 minutes on each side. Remove the pan from the oven & add a little salt, set aside.

While the squash is cooking add the pasta to a large pot of boiling hot water. Cook as instructed on pasta box & drain.

Immediately add the baby spinach to the bottom of the hot pan {spinach should wilt}. Toss the pasta back in along with the butternut squash, nutritional yeast & olive oil. Toss to completely combine everything.

Finally add in your desired amount of seasoning. If desired top with red pepper flakes before serving. I added it to my personal dish because I also prepared this for my children, so I didn’t add it to the pot.


Print Recipe
Vegan Butternut Squash with Red Lentil Pasta
A delicious and simple roasted butternut squash with pasta dish!
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Dry Spice Mix Recipe
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Dry Spice Mix Recipe
Instructions
  1. First, preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl combine all the "Dry Spice Mix" and set aside.
  3. Next slice butternut squash into 1/2" pieces. Either add to a mixing bowl with enough olive oil to completely cover the squash or add to the prepared baking sheet & toss. Cook the squash for 8 minutes on each side. Remove the pan from the oven & add a little salt, set aside.
  4. While the squash is cooking add the pasta to a large pot of boiling hot water. Cook as instructed on pasta box & drain. Immediately add the baby spinach to the bottom of the hot pan {spinach should wilt}. Toss the pasta back in along with the butternut squash, nutritional yeast & olive oil. Toss to completely combine everything.
  5. Finally add in your desired amount of seasoning. If desired top with red pepper flakes before serving. I added it to my individual dish because I also prepared this for my children, so I didn't add it to the pot.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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