Step 1

Preheat: Preheat oven to 400°F (200°C).

Step 2

Roast Squash: Scatter squash on a parchment lined baking sheet. Drizzle with 1 tablespoon of the olive oil and toss to coat. Sprinkle with ¼ teaspoon of the salt. Bake until golden brown, 30 to 35 minutes, flipping halfway.

Step 3

Toast Breadcrumbs: Heat olive oil in a large skillet over medium-low heat. Add breadcrumbs and onion powder. Cook, stirring frequently, until golden brown, about 3 minutes. Transfer to a small bowl and stir in salt.

Step 4

Cook pasta: Bring a large pot of salted water to boil. Cook pasta al dente, according to package directions. Reserve ¾ cups of pasta water before draining.

Step 5

Make sauce: Meanwhile, give the skillet a quick wipe, add the remaining 5 tablespoons olive oil and red pepper flakes. Warm over medium-low heat. Add red onion and cook until translucent, about 5 minutes. Add garlic and cook until slightly golden at the edges, about 2 minutes. Reduce heat to low to keep warm.

Step 6

Combine: Add pasta to sauce and toss to coat. Stir in spinach, chickpeas, ½ cup of the reserved pasta water, and the remaining ½ teaspoon salt. Cook until the spinach is wilted and chickpeas are warm, about 2 minutes. If needed, add up to an additional ¼ cup of reserved pasta water to bring everything together. Scatter in the butternut squash, taste and season with salt and pepper. Garnish with parsley and toasted breadcrumbs.