Penne with Roasted Butternut Squash

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 5-6 1x



  • 3 c cubed butternut squash
  • 3 T olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, minced


  • 12 T olive oil
  • 1 c yellow onion, diced
  • 4 cloves garlic, minced
  • 2 slices bacon, sliced crosswise
  • 1 c white mushrooms, sliced
  • 4 c fresh spinach (arugula would be delicious tossed in at the end also!)
  • 1/2 tsp salt, more to taste
  • 1/4 tsp red pepper flakes
  • 1/2 tsp pepper
  • 18 oz box Penne Pasta (I used Chickpea Pasta by Banza), cooked per instructions on package, drained and tossed with olive oil
  • 1/2 c crumbled goat cheese
  • 10 fresh basil leaves, rolled tightly and sliced into strips
  • 1/3 c candied pumpkin seeds (I found these at Trader Joes, but candied pecans would work also)


  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. Toss butternut squash with olive oil, salt, pepper, and garlic, and spread evenly onto parchment paper.
  3. Roast for 25-35 minutes, until butternut squash is deliciously roasted and a toothpick inserts easily.
  4. While the squash is roasting, heat oil in a large non-stick skillet over medium-high heat. When oil is hot, add onion, garlic, mushrooms, and bacon. Saute for 5-6 minutes, until bacon is cooked.
  5. Add spinach to saute pan, and cook until wilted. About 3-4 minutes.
  6. Separately, bring a large pot of salted water to a boil. Cook penne pasta per instructions on package, drain, toss with 1 T olive oil; set aside.
  7. Toss mushroom-bacon mixture with the roasted squash, penne pasta, goat cheese, basil, and pumpkin seeds. Serve immediately.

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