Butternut Squash + Spinach Pasta

healthylittlevittles.com

Frances Marxen

3 to 4 cups butternut squash, cubed (may purchase pre-cut for ease)

2 tablespoons olive oil

1 tablespoon minced garlic

8 ounces gluten-free pasta

1 onion, diced

5 oz fresh, organic spinach

½ cup vegetarian no-chicken broth/vegetable broth

¼ cup + more for topping vegan parmesan cheese, *see notes

red pepper flakes, to taste

salt, to taste

pepper, to taste

toasted pine nuts, for garnishing

Directions at healthylittlevittles.com

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