Ingredients

The following ingredients have 4 Servings
  • 4 cups chopped butternut squash (, about 1 small squash)
  • 4 cups fresh spinach
  • 1 cup pine nuts (, use less for lower fat version)
  • 1 cup currants
  • 6 cloves garlic (, chopped)
  • 2 teaspoons sesame oil
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon sea salt
  • 16 ounces of your favorite pasta ((I use NOW Foods brand))
  • Grateable Vegan Parmesan (, optional)

Instruction

  • Preheat oven to 400°F/200°C
  • Combine butternut squash, garlic, sesame oil, thyme and salt in a large bowl. Mix well.
  • Roast for 30 minutes. Add pine nuts and currants and sift around to incorporate in. Roast another 10 minutes.
  • Meanwhile, cook pasta according to directions. Put fresh spinach at the bottom of a pasta strainer. When pasta is ready pour hot water and pasta over the spinach to slightly “cook” it.
  • Pour cooked pasta and spinach into a large bowl and add roasted squash mix. Combine well and serve topped with vegan Parmesan.