Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy pre-cut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
This article appeared first (in English) on https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach