Made several times last winter as meal prep with lentil pasta for extra protein. Perhaps it was the GF pasta, but I think it could use some more flavor (just a bit), maybe by roasting the squash first or adding some additional spices? Definitely don’t skimp on the salt, parm, and parsley. The hardest part of this recipe was chopping an entire butternut squash, but you could probably substitute canned squash as well.
