Name: Goat Cheese-Spinach Linguini with Roasted Acorn Squash & Red Onion
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 acorn squash; 1 ½ (142 g) pkgs baby spinach; 6 cloves garlic; 1 ½ (113 g) logs goat cheese; 425 g linguine pasta; ¾ cup pumpkin seeds; 3 medium red onions; black pepper; cinnamon, ground; extra virgin olive oil; Italian seasoning; pure maple syrup; sage, dried; salt

Goat Cheese-Spinach Linguini with Roasted Acorn Squash & Red OnionGoat Cheese-Spinach Linguini with Roasted Acorn Squash & Red Onion — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 acorn squash

1 ½ (142 g) pkgs baby spinach

6 cloves garlic

1 ½ (113 g) logs goat cheese

425 g linguine pasta

¾ cup pumpkin seeds

3 medium red onions

black pepper

cinnamon, ground

extra virgin olive oil

Italian seasoning

pure maple syrup

sage, dried

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and halve each acorn squash lengthwise; trim ends, scrape out the seeds, and medium dice. Divide between two baking sheet pans.

Peel, halve, and slice onions lengthwise into ¼-inch thick strips. Add to the baking sheets with the squash.

Peel and thinly slice garlic. Add to the baking sheets along with oil, maple syrup, and spices. Stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until squash is starting to soften, 15-18 minutes.

Meanwhile, fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat. Once the water is boiling, uncover, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes.

While the pasta is cooking, crumble goat cheese into a small bowl. Set aside.

Wash and dry spinach (skip this step if it came pre-washed). Place spinach in a colander and set aside.

When the squash is starting to soften, remove from the oven. Add pumpkin seeds to the baking sheet, stir to combine, and spread back out in an even layer. Return to the oven and continue to roast until squash is fork-tender and golden, about 10 minutes. Remove from oven.

When the pasta is done, reserve ¾-cup of pasta water, then drain over the spinach in the colander. Return pasta, spinach, and reserved pasta water to the pot. Add goat cheese and stir until the pasta is creamy and combined.

To serve, divide pasta between plates or bowls, then top with roasted squash, onion, and pumpkin seeds. Enjoy!

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