12 oz butternut squash, peeled and diced
1 small onion, sliced
2 cloves of garlic, peeled
salt & pepper
1/4 tsp grated nutmeg
1/2 cup part-skim ricotta
6 oz whole wheat spaghetti
baby spinach, about 2 handfuls
2 tbsp pine nuts, toasted
Preheat oven to 375F. Arrange squash and onions on a baking sheet coated with cooking spray, sprinkle with salt pepper, and nutmeg, spritz with olive oil and toss around. Place the two cloves of garlic on a small square of foil spritzed with olive oil, and wrap it up. Put on the baking sheet with the onions and squash. Roast for about 40 minutes, until vegetables are tender and lightly browned.
Bring a pot of water to a boil and cook the spaghetti. Meanwhile, combine ricotta cheese, the roasted garlic, and about 1/2 cup of the cooked squash in a blender. Add 1-2 ladles of pasta water and puree.
Drain the pasta and return it to the pan, keeping warm Combine with the ricotta sauce and the spinach, stirring to coat the pasta and wilt the spinach. Fold in the remaining vegetables. Garnish each serving with pine nuts.