
Roast sliced butternut squash for about 30-35 minutes until soft. Remove skin and cut into cubes.
Cook pasta according to directions.
In a separate pan, saute spinach with Tantillo California Extra Virgin Olive Oil.
Add the pasta, squash and spinach together in a bowl.
Add gorgonzola cheese.
Ingredients
Directions
Roast sliced butternut squash for about 30-35 minutes until soft. Remove skin and cut into cubes.
Cook pasta according to directions.
In a separate pan, saute spinach with Tantillo California Extra Virgin Olive Oil.
Add the pasta, squash and spinach together in a bowl.
Add gorgonzola cheese.