Butternut Squash Pasta
A delicious and easy weeknight dinner featuring tender roasted butternut squash, nutmeg, sharp Parmesan, and pasta that soaks up rich flavors.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed Choose one that feels heavy for its size and has a matte, blemish-free skin.
- 12 ounces pasta (such as fettuccine or penne) Flat noodles trap the roasted squash bits; use high-protein semolina pasta for texture.
- 2 tablespoons olive oil Use good quality extra-virgin olive oil for finishing.
- 2 cloves garlic, minced Roasting mellows bitterness; avoid substituting with garlic powder.
- 1/4 teaspoon nutmeg A pinch adds warmth that complements Parmesan.
- to taste salt and pepper Salt enhances the natural sugars of the squash.
- for garnish fresh herbs (such as sage or thyme) Add at the end to preserve brightness.
- for serving Parmesan cheese, grated Freshly grated cheese is ideal for flavor.
Instructions
Roast the Squash
- Preheat your oven to 400°F (200°C).
- Toss the peeled, cubed butternut squash with olive oil, minced garlic, salt, pepper, and nutmeg until evenly coated.
- Spread in a single layer on a rimmed baking sheet and roast for 25-30 minutes, stirring halfway, until edges are caramelized.
- Use a rimmed sheet to catch juices and avoid overcrowding.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta to just shy of al dente, reserving a splash of pasta water before draining.
Combine and Toss
- In a large serving bowl, combine the drained pasta and hot roasted butternut squash with any flavorful pan bits.
- Toss gently to coat, adding reserved pasta water as needed.
Finish and Serve
- Taste and adjust seasoning with salt and pepper.
- Serve topped with fresh herbs and grated Parmesan, and drizzle with olive oil.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in a skillet over medium-low heat.