Roasted Butternut Squash Pasta
ROASTED BUTTERNUT SQUASH PASTA
There’s nothing quite like cozying up with a warm bowl of Roasted Butternut Squash Pasta. This fall pasta dish not only celebrates the flavors of fall but it also happens to be packed with nutrients!
There’s nothing quite like cozying up with a warm bowl of Roasted Butternut Squash Pasta. This fall pasta dish not only celebrates the flavors of fall but it also happens to be packed with nutrients! Be sure to use a high protein, high fiber pasta to get the very best benefits out of your bowl of pasta.
Whether you’re hosting a dinner party or looking for a comforting weeknight meal, this recipe is one of my favorites because it’s pretty easy to whip up. There are a few steps involved like roasting, blending, and then mixing the butternut squash pasta sauce with the high protein pasta, but this dish is so perfect for when you’re in the mood for a tasty weeknight dinner. It’s packed with so much flavor, vitamins, veggies, and fiber!
KEY INGREDIENTS
Butternut Squash
Garlic
Shallot
Cheese
Pasta
Sage
Seasonings
HOW TO MAKE ROASTED BUTTERNUT SQUASH PASTA
The full recipe for this roasted butternut squash pasta is below, but here’s a quick overview on how to make it:
Roast the Butternut Squash: Top your butternut squash with olive oil, salt, and pepper, and spices on a baking sheet. Roast for about 45 minutes to 1 hour, or until tender and slightly caramelized.
Blend the Sauce: Scoop the insides of the butternut squash into a blender and blend into a smooth consistency.
Combine Everything: Add the roasted butternut squash sauce to a skillet along with some grated gouda cheese. Add the cooked pasta and toss to combine.
Finish with Butter Brown Sage: Serve with an extra topping of grated Parmesan cheese and brown buttered sage sauce. Adjust seasoning with salt and pepper to taste. Enjoy hot!
CAN I USE CUBED BUTTERNUT SQUASH?
Yes! Pre-cut butternut squash can be used as a convenient option for this recipe. You can typically find cubed butternut squash in the produce refrigerated section during the fall months. You’ll need about 2 lbs of butternut squash for this recipe.
CAN I USE PUMPKIN, OR SPAGHETTI SQUASH?
Although I have not tried it, you can try using roasted pumpkin for this recipe instead, I’m sure it will turn out delicious!
However, spaghetti squash won’t work for this recipe. It’s too stringy and won’t blend into a smooth sauce. If you have spaghetti squash on hand and want to use it for something, try my Cacio e Pepe Spaghetti Squash recipe!
WHAT TYPE OF PASTA SHOULD I USE?
I think any short pasta pairs well with this recipe (my fave is rigatoni).
I also love to use a high protein, high fiber pasta to make this recipe even more nutritionally balanced. I’ve used the brand EQUII and I really recommend it! The pasta is not mushy and doesn’t have a weird taste (which I’ve noticed with other high protein pasta brands). I’m sure you’ll love it.
ADDITIONAL COOKING TIPS
Choosing Butternut Squash: Look for sa quash that feels heavy for its size, with a smooth, tan skin. Avoid any that have soft or mushy spots.
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of water or broth to loosen the sauce.
Herb Variations: Experiment with herbs! Rosemary would also pair wonderfully with butternut squash. Add them to the roasting squash for extra flavor.
Cheese Variations: I’m a gouda girl but many cheeses would work for this recipe, like mozzarella, havarti, or sharp cheddar.
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Roasted Butternut Squash Pasta
Ingredients
- 1 medium butternut squash (about 2 lbs)*, sliced in half
- 1 garlic bulb, sliced in half horizontally
- 1 shallot, or white onion, sliced in half
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp EACH of dried oregano and basil
- 1/4 tsp dried thyme
- 1/4 c gouda, grated
- 8 oz dried pasta of your choice**
- Parmesan, for topping
- 4 tbsp butter (use vegan butter, if desired)
- ~ 10 sage leaves
Instructions
- Preheat your oven to 400°F. Line a baking sheet with aluminum foil, if desired, for easy clean up.
- Lay the butternut squash face-up on the baking sheet along with the garlic and shallot. Drizzle the olive oil all over the veggies, and sprinkle them liberally with the seasonings.
- Roast in the oven for 45 minutes-1 hour, until the squash is soft enough to pierce with a fork. Note: if you use pre-cut butternut squash cubes, reduce the cooking time to about 40 minutes.
- Remove from the oven and allow to cool slightly.
- Meanwhile, cook the pasta according to package instructions. Reserve 1/4 c of pasta water before draining.
- Scoop the insides of the butternut squash into a blender along with the softened garlic cloves and peeled shallot. Add the reserved pasta water and blend into a smooth consistency.
- Pour the butternut squash pasta sauce into a pan and let it come to a simmer over medium-low heat. Mix in the grated gouda cheese until smooth.
- Add the pasta to the sauce and toss until all of the pasta is coated in the sauce. Serve warm, topped with grated parmesan cheese and brown butter sage.
- Place the butter in a small pan and melt it over medium heat.
- Add the sage leaves, and cook the sage until it crisps and the butter starts to brown, about 2-3 minutes. Keep a close eye on the butter as you want it to brown, not burn.
- Spoon the brown butter sage sauce all over the finished butternut squash pasta before serving.
Notes
*You can also use pre-cut butternut squash cubes if you prefer, just be sure to toss the squash halfway through cooking and keep an eye on it to make sure it doesn't get to roasted in the oven.
**I love using a high protein, high fiber pasta for this recipe. I noted my favorite plans in the blog post!
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!