My Bite of Life

Ingredients:

• 1 small butternut squash (peeled, seeded, and cut into 1-inch cubes)
• 1 medium purple onion (quartered, then cut into 1-inch pieces)
• 1-2 cloves of garlic (peeled)
• 1/2 cup plus 2 tbsp olive oil (divided)
• 1 tsp sea salt (divided)
• 1/4 tsp pepper
• 1 -12 ounce box of pasta of choice
• 2-3 cups baby spinach
• 2 tbsp apple cider vinegar
• 2 tbsp raw honey
• 1/4 tsp cinnamon
• Pinch of red pepper flakes
• 1 small apple (cut into 1-inch cubes)

Directions:

1. Pre-heat the oven to 350 degrees, and line a large baking sheet with silicon mat or parchment paper.
2. Toss the cubed butternut squash, purple onions, and garlic clove on the sheet pan with 2 tbsp olive oil, 1/2 tsp sea salt, and pepper. Roast the squash, onions and garlic at 350 degrees for 25 minutes. While the veggies roast, you can cook the pasta and get the dressing started.
3. Boil pasta according to package directions.
4. To make the dressing, put 1/2 cup olive oil, 1/4-1/2 tsp salt, apple cider vinegar, raw honey, cinnamon, red pepper flakes, and spinach into a blender or Magic Bullet. When the veggies are done roasting, add the roasted cloves of garlic, and 1 cup of the roasted squash/onions to the blender. Blend the dressing until smooth and taste for salt.
5. When the pasta is done boiling to al dente, drain the pasta, and give the pasta a quick rinse. Place in large mixing bowl.
6. Add the remaining roasted squash and onion to the mixing bowl with the pasta, along with the chopped apples and butternut squash dressing, and toss to combine. Taste for seasoning and serve warm, or chill at least 3 hours to serve cold.