Roasted Butternut Squash and Spinach Pasta| Becel

Ingredients

• 5 cups cubed butternut squash (1 20 oz. package precut squash or 1 ¾ pound butternut squash peeled and cubed)
• 1 red onion, sliced
• 6 tablespoons Dairy Free Becel® Plant Butter - Garlic, divided
• 1 cup red lentil penne pasta
• 1 package (5 oz.) baby spinach or kale
• 1/2 cup shredded Violife Parmesan Style Wedge
• 2 tablespoons chopped fresh sage
• ¼ cup toasted pine nuts