Name: Butternut Squash Pasta with Toasted Breadcrumbs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb (454 g) butternut squash, cubed (about ½-inch); 1 tablespoon extra virgin olive oil; ¼ teaspoon fine sea salt; 6 tablespoons extra virgin olive oil, divided; ¾ teaspoon fine sea salt, divided; ½ to ¾ teaspoon red pepper flakes; 6 cloves garlic, minced; 1 red onion, diced (about 2 cups); 8 oz dried spaghetti (use gluten free if needed); 3 cups baby spinach; 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed; Black pepper, to taste; Flat leaf parsley, for garnish; 2 teaspoons extra virgin olive oil; 3 tablespoons breadcrumbs (use gluten free if needed); ¼ teaspoon onion powder; ¼ teaspoon fine sea salt

Ingredients

Butternut Squash

1 lb (454 g) butternut squash, cubed (about ½-inch)
1 tablespoon extra virgin olive oil
¼ teaspoon fine sea salt

Sauce and Pasta

6 tablespoons extra virgin olive oil, divided
¾ teaspoon fine sea salt, divided
½ to ¾ teaspoon red pepper flakes
6 cloves garlic, minced
1 red onion, diced (about 2 cups)
8 oz dried spaghetti (use gluten free if needed)
3 cups baby spinach
1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed
Black pepper, to taste
Flat leaf parsley, for garnish

Toasted Breadcrumbs

2 teaspoons extra virgin olive oil
3 tablespoons breadcrumbs (use gluten free if needed)
¼ teaspoon onion powder
¼ teaspoon fine sea salt

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Instructions

Preheat: Preheat oven to 400°F (200°C) to prepare for roasting the butternut squash, ensuring it cooks evenly and develops a golden color.
Roast Squash: Scatter the cubed butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Sprinkle with ¼ teaspoon salt. Roast for 30 to 35 minutes until golden brown, flipping halfway through for even roasting.
Toast Breadcrumbs: While squash roasts, heat 2 teaspoons olive oil in a large skillet over medium-low heat. Add the breadcrumbs and onion powder, stirring frequently. Cook until golden brown, about 3 minutes. Transfer to a small bowl and stir in ¼ teaspoon salt.
Cook Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente following package instructions. Reserve ¾ cup of the pasta water before draining the pasta.
Make Sauce: Wipe the skillet clean and add the remaining 5 tablespoons olive oil along with red pepper flakes. Warm over medium-low heat. Add diced red onion and cook until translucent, approximately 5 minutes. Add minced garlic and cook until edges are slightly golden, about 2 minutes. Reduce heat to low to keep warm.
Combine: Add the drained pasta to the skillet with the sauce and toss to coat evenly. Stir in baby spinach, rinsed chickpeas, ½ cup reserved pasta water, and the remaining ½ teaspoon salt. Cook until the spinach wilts and chickpeas warm, about 2 minutes. Add up to an additional ¼ cup reserved pasta water if needed to combine the sauce smoothly.
Finish: Gently fold the roasted butternut squash into the pasta mixture. Taste and season with additional salt and black pepper if needed. Garnish with fresh flat leaf parsley and sprinkle with the toasted breadcrumbs before serving.

Notes

You can use gluten-free spaghetti and breadcrumbs to make this recipe gluten-free.
Adjust red pepper flakes according to your spice preference.
Reserve pasta water is key for creating a smooth sauce, so don’t discard it.
Fresh flat leaf parsley adds a fresh and bright garnish; substitute with basil if preferred.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free