Combine butternut squash, garlic, sesame oil, thyme and salt in a large bowl. Mix well.
Roast for 30 minutes. Add pine nuts and currants and sift around to incorporate in. Roast another 10 minutes.
Meanwhile, cook pasta according to directions. Put fresh spinach at the bottom of a pasta strainer. When pasta is ready pour hot water and pasta over the spinach to slightly “cook” it.
Pour cooked pasta and spinach into a large bowl and add roasted squash mix. Combine well and serve topped with vegan Parmesan.
To get the diverse flavor in this recipe sesame oil is a must, however if you don’t use oil, feel free to roast with veggie broth and add some sesame seeds for some flavor. However the overall taste will be altered.
Tips to prep ahead:
Wash and chop all veggies and herbs.
Baby/toddler food idea:
Puree roasted butternut squash, add garlic, thyme and spinach if desired. For older baby, cook pasta until slightly overdone and soft. Chop in a food processor with butternut squash, spinach, garlic and thyme.