This recipe adds all of your favorite fall flavors into one bowl! @BalanceWithTiff adds roasted butternut squash (because it's squash season!), pecans and dried figs for texture and sweetness. Toss it all with Annie's Organic Sesame Ginger Vinaigrette for a punch of flavor.
You can even shop for all the ingredients at your local co-op (find yours here!) to give the recipe a try.
- 1 1/ 2 cups butternut squash, cubed
- Kosher salt, To Taste
- 1 box gluten free pasta,
- 3 cups spinach
- 1/ 4 cup Annie's Organic Sesame Ginger Vinaigrette
- 1/ 4 cup pecans
- 4 dried figs, chopped
- Vegan cheese, for garnish
Preheat oven to 425°F. On a parchment lined sheet pan, spread butternut squash in an even layer and season with salt. Bake, flipping halfway through, until tender, about 40 minutes.
When the butternut squash is almost done, bring a large pot of salted water to a boil. Once the water is boiling, pour in the pasta and cook according to package directions.
While the pasta is cooking, sauté the spinach in a nonstick pan until wilted.
Once the squash, noodles and spinach are cooked, remove from heat and let cool for about 5 minutes.
When cooled, combine the pasta, squash, spinach, Annie's Organic Sesame Ginger Dressing, pecans and figs together. Mix until well combined and all noodles are covered with the dressing, adjust seasoning with salt.
Garnish with bits of vegan cheese on top, then serve warm or cold.