Ziti with Roasted Butternut Squash and Spinach

Total Time
40 min
15 min
25 min
The trick to this easy pasta supper is perfectly roasted squash—it should be tender but not too soft.


Raw butternut squash

12 oz, peeled and seeded, cut into 1/2-inch cubes

Cooking spray

1 spray(s)

Baby spinach

1½ cup(s), packed

Dried thyme

¼ tsp

Freshly grated nutmeg

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked whole wheat ziti

6 oz, cooked and drained according to the package

Grated Parmesan cheese

1 oz, (Parmigiano Reggiano)

White balsamic vinegar

1½ Tbsp

Olive oil

2 tsp


  1. 1. Heat the oven to 450F.
  2. 2. Arrange squash cubes in a single layer in a 9 x 13-inch baking dish. Spray well with nonstick spray; toss gently. Bake for 25 minutes, stirring twice, until lightly browned at the edges and just starting to get tender. Do not overcook.
  3. 3. Meanwhile, place spinach, thyme, nutmeg, salt, and pepper in a large bowl.
  4. 4. Add hot, cooked squash to the spinach mixture, top with ziti, and toss together gently until the spinach begins to wilt, about 30 seconds. Add Parmgiano-Reggiano, vinegar, and olive oil. Toss gently until combined.
  5. Serving size: 1 1/2 cups.