Background

If you don’t know what to do with leftover roasted squash  this recipe is worth a try. Ready in just 10 minutes, it's perfect for a quick lunch during the cold season. This pasta with pesto, spinach and roasted squash can be made from scratch too - just cut the squash into wedges, drizzle with some oil, add some rosemary or thyme, then roast in the oven until soft and golden. Then remove the skin and add the flesh to the pasta. I made dish dish with brown rice penne, but any pasta fresh or dry; wheat or gluten-free etc) would do.