Roasted Butternut Squash Pasta
This dish features tender roasted butternut squash blended into a smoky, sweet sauce that coats sturdy pasta shapes like rigatoni or pappardelle. The process involves roasting the squash, sautéing garlic, and tossing everything together with Parmesan and lemon for a comforting, caramelized flavor with a velvety texture.
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Calories: 450kcal
Servings: 4
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.
Notes
Ensure the squash is caramelized and tender for the best flavor. Use pasta water to achieve a silky sauce consistency. Keep garlic moving in the skillet to prevent burning and bitterness.
Nutrition
Calories: 450kcal | Carbohydrates: 70g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 900mg | Sugar: 15g | Vitamin C: 20mg | Calcium: 250mg | Iron: 3mg