Stuffed Rigatoni with Squash and Spinach

adapted by

1 package Spinach and Ricotta Stuffed Rigatoni (or any stuffed rigatoni or ravioli you like)
1 butternut squash, cut in cubes
1 bag of baby spinach (or 2-3 handfuls)
2 cloves garlic, minced
1-2 tablespoons butter
olive oil for pan
salt and pepper, to taste

Roast the squash at 350° F for about 20 minutes or until it starts to soften. While the squash roasts, cook rigatoni according to package. Do not overcook! Drain and set aside.

In a skillet on medium-high heat, saute the garlic in some olive oil. Add the cooked squash. Brown the squash, then add the rigatoni. Stir gently to mix. Add salt and pepper to taste. Add the spinach and stir gently. Serve.