For the pumpkin:

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3 cups butternut squash (peeled, seeded, and cubed), chop and freeze the rest

1 ½ tablespoon olive oil

Salt and pepper (to taste)

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For the creamy pasta sauce:

1 ½ tablespoon olive oil

6 garlic cloves (minced)

1 ½ cup frozen spinach (170g), thawed

1 ½ cup heavy cream (350ml)

½ cup (45g) Parmesan cheese (shredded)

⅓ teaspoon salt (or to taste)

340g gluten free short pasta

80g walnuts or pine nuts

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1. Preheat the oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on a parchment paper-lined baking sheet, ensuring it isn’t overcrowded. Roast in the preheated oven for about 30 minutes until the squash is tender and slightly caramelized. Remove from the oven and set aside.

2. While the butternut squash is roasting, heat pine nuts in a dry skillet for 3-5 minutes or until golden-brown. Watch carefully to make sure they do not burn. Set aside.

3. In a large skillet, heat 1 ½ tablespoon of olive oil over medium heat. Add the minced garlic and frozen spinach. Cook, stirring occasionally, for about 5 to 7 minutes, until the spinach begins to wilt. Pour in the heavy cream and bring it to a brief boil.

4. Reduce the heat to a simmer. Stir in the shredded Parmesan cheese and continue cooking on low heat until the cheese melts and the sauce thickens. Remove from heat. Season the sauce with ¼ teaspoon of salt, or to taste.

5. While the sauce is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente, which usually takes about 7 to 11 minutes. Drain the pasta.

6. Add the drained pasta to the skillet with the creamy spinach sauce. Stir everything together until the pasta and is evenly coated. Add the roasted butternut squash to the pasta mixture. You can either stir the squash into the dish or serve it on top for a beautiful presentation. Stir in the pine nuts. Season with additional salt and pepper, if needed, and serve hot.