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–+ servings
Main Course | 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! Be sure to use a high protein, high fiber pasta to get the very best benefits out of your bowl of pasta.
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Yield4 servings

Equipment

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)
Brown Buttered Sage
  • 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.
Brown Buttered 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 favorites in the blog post!