1 whole Butternut Squash, 1/2″ cubes
5 garlic cloves
4 oz. pancetta, cut into thin strips (can also use prosciutto)
red pepper flakes
sea salt
black pepper
1 box of rigatoni pasta
1 box of fresh spinach
Ricotta Cheese (homemade is easy and so good, if you have time) or Parmesan Cheese
Heat oven to 400 degrees. On a sheet pan with a parchment paper liner, place butternut squash, garlic cloves and pancetta. Drizzle generously with olive oil, sprinkle with sea salt and cracked pepper. Sprinkle over 1/4 teaspoon of red pepper flakes. Toss everything to coat with oil. Roast in the oven for 30 minutes.
Meanwhile, bring a pot of salted water to boil and cook rigatoni as directed. Reserve 1 cup of the pasta cooking water before you strain the pasta. Do not rinse.
Remove the garlic from the sheet pan and cut it into slices. In a large pot (you can use the same you cooked the pasta in), add in the butternut squash, garlic and pancetta. Add spinach + 1/2 cup of the pasta water to the pot. Top with hot pasta and toss all together. Cook until all heated through and spinach is wilted. Generously add more olive oil. Serve hot with cheese on top.