2 Tbsp olive oil
1 large yellow onion, diced
1 tsp pumpkin pie spice
½ tsp paprika
½ tsp cumin
½ tsp garlic powder
Pinch of cayenne pepper
Sea salt & pepper to taste
(2) 10 oz packages of frozen butternut squash or one fresh butternut squash
1½ cups chicken broth
½ cup half and half or unsweetened coconut milk
(1) 10 oz package of plain frozen spinach
1 package of spaghetti noodles
¼ cup parmesan cheese
Parsley for garnish
Saute the onion in olive oil, in a large saute pan, for 5 minutes.
Add cumin, pumpkin pie spice, garlic powder, cayenne, paprika, salt, and pepper to the onions. Stir to combine.
Add frozen butternut squash chunks, saute for 3-4 minutes until they start to defrost.
Add chicken broth and cook on medium heat until squash is fork tender. Stir occasionally.
Let cool for 5-10 minutes.
Use a measuring cup to scoop the mixture into a Nutribulllet or food processor, Blend until completely smooth.
Pour the sauce back into the pan.
Boil water in a separate large pot and cook the noodles.
Add half & half and frozen spinach to the pan with the sauce. Keep it at a low simmer until the spinach is cooked and sauce is completely combined, about 8-10 minutes.
Drain the noodles, add them directly to the pan with the sauce. Stir to combine. Add some fresh shaved parmesan cheese over the pasta, stir.
Serve with more parmesan cheese on top and a sprinkle of parsley.