First up, preheat your oven to 400°F (200°C). A hot oven is key for roasting the squash to perfection.

Spread the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, and the smoked paprika. Toss everything together until the squash is evenly coated. Roast it in the oven for about 15-20 minutes. You want it to turn slightly golden and tender; this will enhance its flavor.

While the squash is roasting, bring a pot of salted water to a boil. Cook the gluten-free pasta according to package instructions. When it's al dente, drain it and set it aside. You want it to hold a bit of texture since it will continue cooking later.

In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once it's hot, toss in the minced garlic and diced onion. Sauté until the onion turns translucent—this is when you’ll start inhaling that delicious aroma!

Next, pour in the vegetable broth and sprinkle in the vegan parmesan cheese. Stir everything to combine. Allow it to simmer on low heat for a few minutes so that all the flavors meld.

Drain the roasted squash and add it into the skillet, along with the cooked pasta. Gently fold them together with the sautéed aromatic mixture.

Now, add the fresh spinach to the skillet. Cook everything together for a couple of minutes until the spinach is wilted. Stir occasionally to ensure everything is well-combined.

Once it’s all warmed through, serve your dish hot. Top it with extra vegan parmesan cheese, a sprinkle of red pepper flakes, and toasted pine nuts if desired. Enjoy!