Servings: 8 servings

6 cups butternut squash peeled, seeded and cut into ¾ inch cubes 6 cups butternut squash peeled, seeded and cut into ¾ inch cubes
1 onion, coarsly chopped 1 onion, coarsly chopped
Salt and pepper to taste Salt and pepper to taste
1 (16 ounce package) penne pasta 1 (16 ounce package) penne pasta
1 tablespoon olive oil 1 tablespoon olive oil
4 cups chopped baby spinach 4 cups chopped baby spinach
½ cup packed fresh basil leaves, coarsly chopped ½ cup packed fresh basil leaves, coarsly chopped
⅓ cup grated Parmesan cheese ⅓ cup grated Parmesan cheese

Preheat oven to 425 degrees.
Line baking pan with foil and coat with nonstick cooking spray.
Spread squash and onion on prepared pan, season to taste and spray with nonstick cooking spray. Bake 30 to 45 minutes until tender and lightly browned. Remove from oven, set aside.
Meanwhile, cook pasta according to package directions.
Drain, but reserve 1 ½ cups pasta water.
Return pasta to pot and add squash, onion, spinach, basil, and pasta water to hot pasta.
Toss well and season to taste.
Sprinkle with Parmesan cheese.

Nutrition info:  Nutrition info:
297 calories  297 calories
4g fat  4g fat
1g saturated fat  1g saturated fat
3mg cholesterol  3mg cholesterol
73mg sodium  73mg sodium
57g carbohydrates  57g carbohydrates
4g dietary fiber  4g dietary fiber
5g total sugar  5g total sugar
10g protein  10g protein