1largebutternut squashcut into 1" cubes, see note #1
1tablespoonneutral oilsuch as vegetable, canola, or olive oil
8ouncesdry angelhair pastasee note #2
¼cupextra virgin olive oilsee note #3
1tablespoonItalian seasoningsee note #4
freshly ground black pepperfor topping
15ounce can (1 can)Great white northern beanssee note #5
3cupsfresh arugulaloosely packed
freshly grated Parmesan cheesefor topping, see note #
lemon wedgesfor serving
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper for easy cleanup.
Place the butternut squash cubes in a large bowl. Drizzle with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper, tossing to coat. Transfer to the sheet pan, careful not to overlap pieces of squash.
Roast butternut squash for 30-35 minutes at 425 degrees F, until soft and golden. Toss the squash halfway through to ensure even roasting.
Meanwhile, cook pasta according to package instructions in well salted water. Drain water and set pasta aside when cooked through.
To the hot pot you cooked the pasta in, add the ¼ cup olive oil, Italian seasoning, ¼ teaspoon salt, a few cracks of freshly ground black pepper the and drained can of beans. Place over medium heat. Cook for 30 seconds to a minute to bloom the spices.
Stir in the cooked pasta so that it is well coated with olive oil. Add the roasted squash and arugula, stirring to wilt the arugula.
Serve topped with extra black pepper, freshly grated Parmesan and a squeeze of lemon. For best quality, enjoy leftovers within 3-4 days.
To prepare butternut squash: Remove the skin using a potato peeler. Slice in half lengthways Use a grapefruit spoon or regular spoon to remove the stringy bits and seeds. Dice squash into 1" cubes.
Pasta: Feel free to use any kind of pasta, such as spaghetti, penne, chickpea, gluten-free, etc.
Extra virgin olive oil: As it is one of the main flavors in this recipe, you will want to choose an olive oil with a flavor that you enjoy. I find that rich olive oil works better than light olive oil because it has a stronger flavor.
Italian seasoning: Salt-free Italian seasoning blends work best here. If using a seasoning that contains salt, omit the salt in the olive oil sauce.
Beans: Any kind of white beans or even chickpeas will work.
Parmesan cheese: If you're vegetarian, make sure to choose a Parmesan labeled as vegetarian. Many Parms are not actually vegetarian. Asiago cheese is also a good option.