Description
A creamy and comforting Roasted Butternut Squash Pasta, perfect for a cozy fall dinner. This easy recipe features sweet roasted butternut squash and shallots tossed with pasta in a simple parmesan sauce seasoned with fresh thyme.
Ingredients
Scale
- 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 your oven to 180°C/350°F.
- On a baking tray, toss the butternut squash cubes with half the olive oil, salt, and pepper.
- Roast the squash for 20 minutes.
- Add the quartered shallots to the tray with the squash, drizzle with the remaining olive oil, and roast for another 10 minutes.
- While the vegetables are roasting, cook the fusilli pasta in a large pot of boiling, salted water for 10-12 minutes until al dente.
- Drain the pasta, reserving about a cup of the cooking water.
- In the same pot, combine the cooked pasta, roasted butternut squash, roasted shallots, butter, parmesan, and chopped thyme.
- Stir everything together, adding a splash of the reserved pasta water to create a light sauce.
- Serve the roasted butternut squash pasta immediately.
Notes
- Cut butternut squash into uniform pieces for even roasting.
- Save pasta water to help create a creamy sauce.
- Use freshly grated Parmesan cheese for the best flavor.
- Toasted pine nuts can add a nice crunch.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A