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Spicy Butternut Squash Pasta With Spinach
66%
3
cooking.nytimes.com
By cooking.nytimes.com

Spicy Butternut Squash Pasta With Spinach

Instructions
Cook:40min
Updated at: Fri, 28 Aug 2026 08:28:40 GMT

Nutrition balance score

Great
Glycemic Index
54
Low
Glycemic Load
60
High

Nutrition per serving

Calories834.3 kcal (42%)
Total Fat26.8 g (38%)
Carbs111.5 g (43%)
Sugars8.3 g (9%)
Protein38.5 g (77%)
Sodium833.1 mg (42%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Kosher salt
kosher salt
3 tablespoons olive oil, plus more for serving
3 tablespoonsolive oil
plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1butternut squash
medium, peeled, seeds removed and cut into 1/2-inch cubes
1 tablespoon ground cumin (see Tip)
1 tablespoonground cumin
1/2 teaspoon red-pepper flakes, plus more as needed
½ teaspoonred-pepper flakes
plus more as needed
1 pound penne or other tubular pasta
1 poundpenne pasta
or other tubular
1 cup low-sodium vegetable broth (or water)
1 cuplow-sodium vegetable broth
or water
3/4 cup grated Parmesan
¾ cupgrated parmesan
3 packed cups baby spinach
3 cupsbaby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 x 8 ouncefresh mozzarella
ball, torn into bite-size chunks
1 jalapeño, sliced into rounds
1jalapeño
sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped
⅓ cupflat-leaf parsley
and tender stems, roughly chopped

Instructions

View on cooking.nytimes.com
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