Easy Butternut Squash Pasta

5 from 2 votes

Easy Butternut Squash Pasta

Butternut Squash pasta is a cozy taste of fall in every bite! This creamy roasted butternut squash pasta with garlic and crunch from toasted pecans is the kind of dish you’ll reach for seconds & it is vegan! Rosemary and freshly grated nutmeg add a warm, earthy flavor to the sweet and savory roasted butternut squash.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch

Cuisine: Italian

Keyword: homemade pasta, vegan, vegetarian

Servings: servings

Calories: 126kcal

Author: Lora

Equipment

Ingredients

2- pounds 2 ½ cups butternut squash peeled, seeded and cut into 1-inch cubes
2 tsps sea salt more, to taste
2 freshly ground pepper to taste
4 Tablespoons extra virgin olive oil divided
2 sprigs fresh rosemary
2-3 garlic cloves chopped
½ cup roughly chopped toasted nuts (preferably pecans, hazelnuts, or, almonds)
ground nutmeg I used fresh nutmeg to grate
1 pound cavatappi or other curly pasta
1-½ Tablespoons coarse salt for the pasta water

US Customary - Metric

Instructions

ROAST THE BUTTERNUT SQUASH:

Heat the oven to 425° F.
Prep a large baking sheet with foil paper.
Toss squash, extra-virgin olive oil and 1 teaspoon salt on a baking sheet. season with pepper. Arrange the butternut squash cubes in one even layer so that they cook up evenly.
Cover the squash with another layer of foil paper and seal the edges to make a pocket. You could also bake without the top layer of foil paper, you’ll just have to keep a better eye on it so it’s not browning too quickly.
Bake until light gold and tender, 25 to 30 minutes.

COOK THE SAUCE AND PASTA:

When the squash is almost finished, start to boil the water for the pasta.
Bring a large heavily salted water to a boil. Meanwhile, in a large skillet, toast the nuts on medium-high heat(I used pecans). Keep stirring and set aside the nuts when they’re ready.
Once the water’s boiling, add the pasta and cook until al dente according to package directions.
As the pasta cooks, make the sauce: In the same sauté pan or large skillet, heat up 3 tablespoons of olive oil.
Add in the garlic on medium-high heat and cook until it turns a little golden (be sure to not brown or burn it). Adjust the heat if needed and remove the pan from heat if it’s already turned golden.
Once the squash is roasted, remove from the oven and add to the skillet with the olive oil and garlic, stirring occasionally, for about 5 minutes.
While the pasta is boiling, ladle out some of the pasta water and add it to the skillet with the squash. Use a potato masher or your spoon to break down some of the squash (keep some of the pieces whole).
Season with salt and some freshly ground pepper. Taste and adjust the seasoning to your taste.
Add some ground nutmeg (I had fresh nutmeg and grated it right into the pan).
Drain the pasta, reserving some more of the pasta water (about ½ cup should be fine).
Add the pasta immediately to the pan with the sauce. Stir to combine.
If the sauce is too thick, loosen with a little bit of the pasta water and stir to combine.
Check the seasoning and add salt and pepper to your taste.
Toss in the toasted pecans and some freshly chopped rosemary. Drizzle on a little bit of extra-virgin olive oil. Plate up and ENJOY!

Notes

Sauce thickness: Start with 1–2 ladles of pasta water; the sauce thickens the longer it cooks.
Not vegan: Add grated Parmigiano Reggiano or crumbled crispy bacon or prosciutto.
Storage: Refrigerate leftover sauce up to 4 days or freeze up to 3 months.

Nutrition