Roasted Butternut Squash Pasta
This Roasted Butternut Squash Pasta is a super cozy and easy meal. You'll love the sweet roasted squash mixed with savory cheese and fresh thyme. It’s the perfect comforting dinner for a chilly fall evening. ENJOY!
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.