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Makes 6 servings.

35 minutes cook time.

Ingredients

• 1 pound of penne or rotini pasta
• olive or canola oil
• 10 ounces frozen or fresh butternut squash, cubed
• 1 pound Brussels sprouts, cut in half
• salt and pepper
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 6 oz. spinach
• 6 oz. Parmesan cheese (optional)

For the sauce

• 1 tsp. oil
• 1/2 white onion, diced
• 1 tsp. garlic powder
• 2 tbsp. butter
• 1/4 cup low-fat milk
• juice of 1/2 a lemon

Directions

1. Cook pasta in boiling water according to directions. Drain pasta, and set aside. Set large pot aside.
2. Preheat oven to 425° F.
3. Grab two sheet pans. Spread the Brussels sprout halves in a single layer on one, and butternut squash cubes on the other.
4. Drizzle with oil, salt, pepper, cinnamon and nutmeg. Bake in oven for 15-20 minutes, or until light golden brown and tender.
5. Use a small pot to make the sauce. Start by adding 1 tsp. oil and the diced onion. Cook on medium heat until golden.
6. Add butter. Once melted, add milk and heat for one minute. Add lemon juice and garlic powder. Turn heat down to low and let simmer.
7. In the large pot you boiled the pasta in, add sauce, pasta, cooked vegetables, and spinach. Gently combine, and let cook for 3 minutes on low-medium heat.
8. Top with Parmesan cheese. Serve warm, or at room temperature.