This butternut squash pasta with rocket leaves is a good example of why home cooking from scratch using fresh (and seasonal) ingredients makes sense. This simple dish requires minimum effort and few ingredients yet is full of flavour, which makes it an ideal weeknight meal.
Butternut squash does not need a special recommendation – it is the quintessential autumn vegetable, delicious on its own or with other ingredients. It can be prepared in a number of ways, but roasting it is by far my favourite method. Roasted squash is sweet, with a hint of caramel, and it doesn’t really need much more than a bit of seasoning and a drizzle of olive oil, which is how it’s prepared in this recipe. Roasting it alongside cherry tomatoes produces a delicious sauce which can be added to the pasta.
Rocket leaves (rucola/arugula) are so much more than just a salad ingredient! They can be added to soups (see my tarragon courgette soup recipe), stews, pizzas and many other dishes. They can also be stirred into pasta, along with a bit of good olive oil, as I have done in this recipe. It is a pesto of sorts, only simplified and super quick to make, but it adds so much flavour to the dish. Its nutty and slightly peppery flavour works really well in this sweet and sour tasting dish!
I used farfalle pasta because it’s so pretty but fusilli or penne will do just as well. As this is a pasta dish a sprinkle of parmesan for serving is an option, but is not essential. I enjoyed mine vegan:)
10 minPrep Time
40 minCook Time
50 minTotal Time
- About 250 g your favourite pasta
- 1/2 butternut squash, peeled, cubed
- 360 g cherry tomatoes, scored
- 50 g rocket leaves, finely chopped
- 4 garlic cloves, peeled, whole
- 5 tablespoons olive oil (plus more for drizzling)
- Salt and pepper to taste
- 1 bay leaf for cooking the pasta
- Parmesan for serving (optional)
- Preheat the oven to 400 F/ 200 C/gas mark 6.
- Place the squash, tomatoes and garlic in a baking tray, season, drizzle with oil and roast for about 35- 40 minutes. Once the vegetables are out of the oven slice or chop the garlic and then put it back in the tray mixing with the vegetables.
- While the vegetables are in the oven cook the pasta (al dente) in salted water (with the bay leaf). Drain and set aside.
- Combine the rocket leaves with 5 tablespoons of olive oil and add to the pasta. Season and stir well.
- Serve the roasted vegetables on a bed of pasta (with or without the parmesan) with a little drizzle of olive oil.