Description
Roasted Butternut Squash Pasta brings warmth to your dinner table with creamy, seasonal comfort. Roasted squash and herbs blend perfectly into a simple sauce that turns weeknight pasta into something special.
Ingredients
Scale
Main Ingredients:
- 12 oz pasta (rigatoni or pappardelle)
- 1 medium butternut squash (peeled, seeded, and cubed)
Flavor Enhancers:
- 2 tablespoons olive oil
- 3 cloves garlic
Supporting Ingredients:
- ½ cup Parmesan
- 1 lemon (zested and juiced)
- ½ teaspoon smoked paprika
Instructions
- Heat oven to 390°F. Dice your butternut squash into 1-inch cubes. Drizzle 1 tablespoon olive oil over cubes, sprinkling ½ teaspoon salt and smoked paprika. Spread squash evenly across baking sheet.
- Roast squash for 30-35 minutes, turning once halfway through cooking. Your squash should develop golden-brown edges and become tender when pierced with fork.
- Fill large pot with water. Add 1 tablespoon salt. Bring water to rolling boil. Drop 12 oz pasta into boiling water. Cook for 8-10 minutes until pasta reaches al dente texture.
- Drain pasta, reserving 1 cup cooking water. Set pasta aside while preparing sauce.
- Heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add 3 minced garlic cloves. Sauté for 45-60 seconds until fragrant but not browned.
- Transfer roasted squash cubes into skillet. Mash gently with wooden spoon, creating rustic sauce consistency. Pour ½ cup reserved pasta water into skillet.
- Simmer squash sauce for 2-3 minutes. Stir continuously to prevent sticking. Add pasta directly into skillet, tossing to coat completely.
- Sprinkle ½ cup freshly grated Parmesan over pasta. Add lemon zest and 2 tablespoons lemon juice. Mix thoroughly to distribute flavors.
- Season with additional salt and pepper if desired. Serve immediately in warm bowls. Garnish with extra Parmesan if you prefer.
Notes
- Roast the squash until deep golden brown to develop maximum caramelized flavor and slightly crispy edges.
- Use fresh Parmesan and grate it yourself for the best melting texture and richest taste.
- If vegetarian, replace Parmesan with nutritional yeast for a dairy-free alternative that maintains the savory profile.
- Swap butternut squash for pumpkin or sweet potato during different seasons for a similar comforting pasta experience.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 3 to 4
- Calories: 448 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 12 mg