There’s a quiet magic in turning a simple vegetable into something special. Roasting transforms butternut squash into a sweet, smoky core that’s perfect for a pasta dish. It’s a humble combo, but one that hits all the right notes, especially on a day when comfort is your main goal.
Why this dish keeps calling me back.
The slow roasting brings out a deep sweetness that’s hard to resist. I love how simple ingredients transform into something richer than their parts. It’s perfect for a quiet night, and I always find myself craving that smoky, caramelized flavor.
Breaking down the ingredients.
- Butternut squash: Sweet, nutty flavor with a velvety texture after roasting.
- Olive oil: Rich and fruity, essential for roasting and sautéing.
- Garlic: Pungent and aromatic, brings depth to the sauce.
- Parmesan: Salty and sharp, balances the sweetness of squash.
- Lemon: Brightens everything up with a zesty punch.
- Pasta: Choose a sturdy shape like rigatoni or pappardelle to hold the sauce.
- Smoked paprika: Adds a subtle smoky undertone that complements the squash.
Tools and equipment that make it easier.
- Baking sheet: Roasts the squash evenly for that caramelized flavor.
- Chef’s knife: Preps the squash with control and precision.
- Large skillet: Cooks the sauce and pasta together for flavor absorption.
- Wooden spatula: Gently mashes the squash and stirs the sauce.
- Pasta strainer: Drains the pasta without breaking it.
Step-by-step guide to a comforting, flavor-packed pasta.
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut the butternut squash in half lengthwise, scoop out seeds.
Step 3: Peel and cube the squash into 2cm pieces.
Step 4: Toss the cubes with olive oil, salt, and a pinch of smoked paprika.
Step 5: Spread on a baking sheet, roast for 30-35 minutes until golden and tender.
Step 6: While the squash roasts, cook your pasta in salted boiling water until al dente.
Step 7: Reserve a cup of pasta water before draining.
Step 8: In a large skillet, sauté minced garlic in olive oil until fragrant, about 1 minute.
Step 9: Add the roasted squash to the skillet, mash slightly with a spatula.
Step 10: Pour in reserved pasta water to loosen the sauce, simmer for 2 minutes.
Step 11: Toss the cooked pasta into the skillet, combine well.
Step 12: Finish with a handful of grated Parmesan and a squeeze of lemon.
Step 13: Serve immediately, garnished with chopped herbs if desired.
Cooking checkpoints and tips to get it just right.
- Squash should be tender and caramelized at the edges.
- Pasta water should be starchy and silky, ready to help the sauce cling.
- Garlic should be fragrant but not burnt, to avoid bitterness.
Common pitfalls and how to fix them.
- Squash slips or gets mashed unevenly.? USE a sharp knife to avoid squashing the squash.
- Squash sticking to the baking sheet.? Toss squash with oil thoroughly to prevent sticking.
- Sauce being too thick or too watery.? Add pasta water gradually to control sauce consistency.
- Burnt garlic flavor spoiling the dish.? Keep garlic moving in the pan to prevent burning.
Roasted Butternut Squash Pasta
Equipment
- Chef's Knife
- Large Skillet
- Wooden spatula
- Pasta strainer
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil divided, for roasting and sautéing
- 3 cloves garlic minced
- 1/2 cup Parmesan freshly grated
- 1 lemon lemon zested and juiced
- 12 oz pasta rigatoni or pappardelle
- 1/2 teaspoon smoked paprika optional, for smoky flavor
Instructions
- Preheat your oven to 200°C (390°F). Peel, seed, and cube the butternut squash, then toss it with a tablespoon of olive oil, salt, and smoked paprika. Spread the cubes evenly on a baking sheet and roast for 30-35 minutes until golden and tender, with caramelized edges.
- While the squash roasts, bring a large pot of salted water to a boil. Add your pasta and cook until al dente, about 10 minutes. Reserve a cup of pasta water before draining.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and just beginning to turn golden, making your kitchen smell delicious.
- Add the roasted butternut squash to the skillet. Use a spatula to mash the squash slightly, breaking it into smaller pieces and letting its sweet aroma fill the air.
- Pour in about half of the reserved pasta water to loosen the mixture. Stir gently and simmer for 2 minutes until the sauce is slightly thickened and creamy.
- Add the cooked pasta directly into the skillet, tossing to coat each piece evenly with the squash sauce. If needed, add more pasta water a little at a time for a silkier texture.
- Stir in the grated Parmesan, lemon zest, and a squeeze of lemon juice to brighten the flavors. Mix well to combine all the elements into a harmonious, flavorful dish.
- Taste and adjust seasoning if needed—adding more salt, lemon, or Parmesan for extra flavor. Serve immediately while hot, garnished with chopped herbs if desired.
