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Spicy Butternut Squash Pasta with Spinach
Ingredients
  • Kosher salt
  • 3 tablespoons olive oil, plus more for serving
  • 1 medium butternut squash (about 2 ½ pounds), peeled, seeds removed and cut into ½-inch cubes (about 6 cups)
  • 1 tablespoon ground cumin (see Tip)
  • ½ teaspoon red-pepper flakes, plus more as needed
  • 1 pound penne or other tubular pasta
  • 1 cup low-sodium vegetable broth (or water)
  • ¾ cup grated Parmesan
  • 3 packed cups baby spinach
  • 1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
  • 1 jalapeño, sliced into rounds
  • ⅓ cup flat-leaf parsley and tender stems, roughly chopped
Steps
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