Butternut squash, sliced in half
Spinach
Tantillo California Extra Virgin Olive Oil
Orrechiette
Gorgonzola cheese
Pepper
1
Roast sliced butternut squash for about 30-35 minutes until soft. Remove skin and cut into cubes.
2
Cook pasta according to directions.
3
In a separate pan, saute spinach with Tantillo California Extra Virgin Olive Oil.
4
Add the pasta, squash and spinach together in a bowl.
5
Add gorgonzola cheese.
Ingredients
Butternut squash, sliced in half
Spinach
Tantillo California Extra Virgin Olive Oil
Orrechiette
Gorgonzola cheese
Pepper
Directions
1
Roast sliced butternut squash for about 30-35 minutes until soft. Remove skin and cut into cubes.
2
Cook pasta according to directions.
3
In a separate pan, saute spinach with Tantillo California Extra Virgin Olive Oil.
4
Add the pasta, squash and spinach together in a bowl.
5
Add gorgonzola cheese.
