# What you'll need:
→ Vegetables
01 - 1 medium butternut squash, peeled, seeded, diced (about 1.76 lbs)
02 - 1 medium carrot, peeled and diced
03 - 1 small zucchini, diced
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 1 handful baby spinach, roughly chopped (about 1.75 oz)
→ Pasta
07 - 8.8 oz short pasta (penne, fusilli, or rigatoni)
→ Sauce & Dairy
08 - 1 2/3 cups milk (whole or semi-skimmed)
09 - 3.4 fl oz vegetable broth
10 - 3.5 oz cream cheese
11 - 3.5 oz grated cheddar or mozzarella cheese (plus extra for topping)
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper, to taste
→ Topping
16 - 1 oz breadcrumbs (optional)
17 - 0.7 oz grated parmesan (optional)
# Preparation steps:
01 - Preheat the oven to 400°F.
02 - Place diced butternut squash, carrot, zucchini, and onion on a large baking tray. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and roast for 20 minutes or until tender.
03 - Cook the pasta in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
04 - Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add roasted vegetables to the skillet. Pour in milk and vegetable broth, then bring to a simmer.
06 - Stir in cream cheese and half the grated cheddar or mozzarella, mixing until smooth and creamy.
07 - Fold in cooked pasta and chopped spinach. Add thyme, oregano, then adjust seasoning with salt and pepper. Mix thoroughly.
08 - Sprinkle remaining grated cheese, breadcrumbs, and parmesan over the top evenly.
09 - Bake in the oven for 18 to 20 minutes until golden and bubbling.
10 - Allow the dish to rest for 5 minutes before serving.
