Roasted Butternut Squash Pasta
Let’s make something cozy and delicious! This creamy Roasted Butternut Squash Pasta feels like a warm hug in a bowl, and it’s one of my favorite fall dinners.
We’ll take sweet butternut squash, roast it until it’s soft and yummy, and toss it with pasta and a super simple sauce.
You won’t believe how easy it is to make something this good. It’s the perfect, simple meal for those chilly nights when you just want something comforting.
Why You’ll LOVE This Butternut Squash Pasta
Let me tell you why you’re going to fall in love with this recipe……
- So Easy, So Fancy: This looks like a gourmet meal, but it’s a secret how simple it is to make!
- Hello, Fall Flavors: The sweet squash and savory cheese are a match made in heaven.
- Eat Your Veggies: It’s a super tasty way for everyone in the family to eat their vegetables.
- Ready in a Flash: You can have this yummy dinner on the table in just 30 minutes.
- Make It Your Own: You can easily change it up with different veggies or cheeses.
If you’re looking for more holiday pasta ideas, this one is a great start! You could also try a zesty Baked Feta Butternut Squash Pasta or a hearty Butternut Squash Sausage Pasta.
Ingredients You’ll Need
Let’s look at the simple, tasty ingredients we’ll be using. You can find the exact amounts on the recipe card at the bottom!
- Butternut Squash: This is our star! When you roast it, it gets so sweet and tender. It gives the pasta a beautiful orange color.
- Pasta: I used fusilli because I love how the sauce gets trapped in all the little spirals. But you can use any pasta shape you have!
- Shallots: These are like little sweet onions. They get soft and delicious in the oven and go so well with the squash.
- Parmesan Cheese: This gives our pasta a salty, nutty flavor and helps make a light, yummy sauce.
- Thyme: This fresh herb makes the whole dish smell amazing and adds a lovely flavor that’s perfect with squash.
How to Make Roasted Butternut Squash Pasta
Are you ready to make some magic? Just follow these easy steps, and you’ll have dinner ready in no time.
Step 1: Roast the Squash
First, get your oven nice and warm at 180°C/350°F. Put your butternut squash cubes on a baking tray, drizzle with half the olive oil, and roast them for 20 minutes.
Step 2: Add the Shallots
Now, add your quartered shallots to the tray with the squash. Pour the rest of the olive oil over them and pop the tray back into the oven for another 10 minutes.
Step 3: Cook the Pasta
While your veggies are roasting, boil some water in a big pot. Add a little salt, then pour in fusilli pasta. Let it cook for about 10-12 minutes.
Step 4: Combine and Serve
Drain your pasta, but make sure to save a little bit of the cooking water! In the same pot, mix the pasta, your roasted squash and shallots, butter, parmesan, and thyme. Stir it all together, adding a splash of pasta water to make a light sauce. Serve it up hot!
Tips for the Best Butternut Squash Pasta
Here are a few of my little secrets to make this dish extra delicious. These easy tips make a big difference!
- Don’t Dump the Water! That starchy pasta water is liquid gold. It helps make your sauce creamy and perfect.
- Chop it Right: Try to cut your squash into pieces that are all about the same size so they cook evenly.
- Give it Space: Don’t crowd the squash on your baking tray. Give it room to get brown and caramelized.
- Use Real Cheese: Grating your own Parmesan cheese makes a huge difference in flavor and how well it melts.
- Fresh is Best: If you can, use fresh thyme. It adds so much more flavor and smells amazing while it cooks.
- A Squeeze of Lemon: A little bit of fresh lemon juice at the end will really make all the flavors pop.
Variations and Substitutions
Have some fun and make this recipe your own! Here are a few ideas you can try to switch things up a bit.
- Add Some Protein: You can toss in some cooked chicken, crispy bacon, or even some chickpeas to make it a fuller meal.
- Change the Cheese: Crumbled goat cheese would be so yummy in this, or you could try some fried halloumi.
- Try Different Herbs: If you don’t have thyme, sage is another herb that tastes wonderful with butternut squash.
- Add a Little Crunch: Sprinkle some toasted pine nuts or walnuts on top right before you serve for a nice texture.
- Make it Spicy: If you like a little heat, add a pinch of red pepper flakes with the squash before you roast it.
- More Veggies, Please! Feel free to roast some bell peppers or carrots along with the squash for extra goodness.
Make-Ahead and Storage Tips
This pasta is fantastic for leftovers, which makes life a little easier! You can roast the squash and shallots a day or two ahead of time. Just keep them in a sealed container in the fridge. When you’re ready to eat, just cook your pasta and toss everything together.
If you have leftovers, they will keep in the fridge for about 3 days. Just warm them up in a pan with a splash of water to bring the sauce back to life.
Recipe FAQs
What to serve with roasted butternut squash Pasta?
Oh, a simple green salad with a light dressing is perfect! Or you could serve it with some yummy garlic bread to soak up all the sauce.
Can I make this dish vegan?
You sure can! Just use a vegan parmesan cheese and swap the butter for a vegan butter or a little extra olive oil.
Can I use frozen butternut squash?
Fresh is best for this recipe because it roasts up so nicely. Frozen squash can get a bit watery, but it will work in a pinch.
How do I peel a butternut squash easily?
My trick is to poke it with a fork a few times and pop it in the microwave for 2-3 minutes. The skin will get soft and be much easier to peel!
What other pasta shapes can I use?
Any pasta with fun shapes is great! Penne, rigatoni, or shells would all be perfect for catching the little bits of squash and sauce.
Can I make this gluten-free?
Totally! Just use your favorite gluten-free pasta and cook it just like the package says. It will be just as delicious.
How do I know when the squash is done roasting?
You’ll know it’s ready when you can easily poke a fork through it. It should also have some nice little brown, caramelized spots on it.
Do I have to use shallots?
Shallots are great because they’re sweet, but you can use a small red onion instead if that’s what you have in your kitchen.
Can I add a creamy sauce?
If you want it to be extra creamy, you can stir in a spoonful of ricotta cheese at the end. That would be so yummy!
Can I freeze the leftovers?
I wouldn’t recommend freezing this one. The pasta can get a little mushy when you reheat it, so it’s best to enjoy it fresh.
Roasted Butternut Squash Pasta
Ingredients
- 420 grams (15 oz) Fusilli pasta
- 1,050 grams (7.5 cups) Butternut squash – cut into cubes
- 6 tablespoons olive oil
- 9 shallots – peeled and quartered
- 30 grams butter
- 120 grams parmesan
- 15 grams thyme, finely chopped
- sea salt and ground black pepper – to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F. On a baking tray, toss the squash with half the olive oil, salt, and pepper.
- Roast Your Veggies: Pop the tray in the oven and roast for 20 minutes. Then, add your shallots to the tray and roast for another 10 minutes.
- Cook the Pasta: While that’s happening, cook pasta in a big pot of boiling, salty water for 10-12 minutes until it's just right.
- Combine Ingredients: Drain the pasta, reserving some pasta water. Mix the roasted squash and shallots with the pasta, then add butter, parmesan, and thyme.
- Serve and Enjoy: Give it all a good stir. Add a splash of the pasta water you saved to make a light, yummy sauce. Serve it right away!
Notes
- Try to cut your squash into pieces that are all about the same size.
- Remember to save some of that pasta water—it’s the secret to a great sauce!
- Grating your own Parmesan cheese from a block makes it extra tasty.
- A sprinkle of toasted pine nuts on top would be a wonderful, crunchy addition.
- You can keep any leftovers in the fridge for up to 3 days.
