This colourful pasta with butternut squash and cherry tomatoes is a quick and easy dish, perfect as a healthy vegetarian weeknight meal idea.
This vegetarian pasta with butternut squash is a good example of why home cooking using fresh (and seasonal) ingredients makes sense. This simple dish requires minimal effort, very few ingredients yet is bursting with flavour!
Butternut squash does not need special recommendation - it is the quintessential autumn vegetable, delicious on its own as well as 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 doesn't really need much more beyond simple seasoning and a drizzle of olive oil. Which is how I've prepared it in this pasta recipe. Roasting it alongside cherry tomatoes produces a delicious sauce which can be added to the pasta.
Pasta with butternut squash ingredients
In addition to the butternut squash I also used cherry tomatoes to offset the sweetness of the squash and garlic for more flavour. I roasted all these ingredients together with some olive oil and simple seasoning.
I also used arugula for its nutty and slightly peppery flavour which works really well in this sweet and sour tasting dish.
Simply combine these ingredients with the pasta of your choice and enjoy!
Top tip
Because this is such a simple minimalist dish it's a good idea to boil the pasta with a bay leaf for added flavour.
What pasta to use
I used farfalle pasta in this butternut squash pasta recipe but fusilli or penne are also good choices. Larger pasta shapes in general would work better than spaghetti or tagliatelle, which are more suitable to serve with creamy sauces.
How to prepare the butternut squash
1.For me the easiest way to do this is by first cutting both ends off (in this case only one, as your squash is already halved). Then place your squash on one end and using a sharp knife slice the skin off downwards all the way around.
2. Cube the squash and discard the seeds.
Step-by-step recipe instructions
1.Place the vegetables in a large oven tray, season and drizzle with a little oil and roast for approx. 35 minutes, or until the squash is fully cooked. In the meantime you can boil the pasta. Once you've cooked and strained the pasta, combine it with the arugula and a bit of oil. (Start cooking the pasta half way through roasting the vegetables).
3. Remove the vegetables from the oven, chop up the garlic, then put it back into the roasting tray.
4. Pour the entire content of the roasting tray (veggies plus the juices) over the pasta, stir and serve!
Top tips and FAQs
- Use your favourite pasta shapes (I recommend using large pasta shapes).
- To save time cook the pasta while the vegetables are in the oven.
- You can swap the arugula for baby spinach.
- Best served immediately. Leftovers can be refrigerated for up to 3 days.
- Serve with a sprinkle of grated parmesan (optional).
- Not suitable for freezing.
You might also like
- Mediterranean Butternut Squash Casserole Recipe (Vegan)
- Butternut Squash Vegetarian Chili
- Stuffed Butternut Squash with Quinoa & Mushrooms
Check out also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch!
How has your pasta with butternut squash turned out for you? Let me know in the comments below, thanks!
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Pasta with Chunky Roasted Butternut Squash
Equipment
- Large oven tray
Ingredients
- Pasta for 4 approx. 250 g
- 1 bay leaf for cooking the pasta
- ½ butternut squash peeled, cubed
- 360 g cherry tomatoes scored
- 50 g arugula finely chopped
- 4 garlic cloves peeled, whole
- 4 tbsp olive oil plus more for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F/ 200 C/gas mark 6.
- Place the squash, tomatoes and garlic in a baking tray, season, drizzle with 2 tablespoons of oil and roast for about 35- 40 minutes or until tender. Remove from the oven, slice or chop the garlic, put it back in the tray and mix with the vegetables.
- While the vegetables are in the oven cook the pasta (al dente) in salted water (with the bay leaf). Strain and set aside.
- Combine the arugula with 2 tablespoons of olive oil and add to the pasta. Season and stir well.
- Stir the roasted vegetables into the pasta and serve.
Notes
- Use your favourite pasta shapes.
- To save time cook the pasta while the vegetables are in the oven.
- You could swap the arugula for baby spinach.
- Serve with a sprinkle of grated parmesan (optional).
- Best served immediately. Leftovers can be refrigerated for up to 3 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
This looks so perfect... so much so, it's going to be happening tonight for dinner! Thank you!
Pinned, Stumbled, Yummed, and scheduled for Tweeting!
Thank you so much! Hope you like it:)
This looks wonderful - The natural colours are just fabulous aren't they? So refreshing to see a vegetarian pasta dish that is not covered in cheese too.
Thank you! For me this dish is all about vegetables and cheese is optional:)
This looks and sounds perfect for this time of year. I love the addition of rocket. Thank you for sharing with #CookBlogShare x
Thank you Kirsty! Always happy to share my recipes with #CookBlogShare!
This is a beautiful dish! I've never heard of rocket leaves. I'll have to look them up!
Thank you! Rocket leaves are also called rucola or arugula and if you live in North America you are likely to know these:)
I love roasted butternut squash, I could do with a bowl of this right now!
I love it too, in any dish really, or even on its own! Thanks for visiting my blog:)
I love butternut squash, and do a pasta recipe with it too! This version sounds delicious, and I love how vibrant it looks with the pop of colour from the orange, red and green of the ingredients! x #cookblogshare
Thanks! I do love colour in my food:)
I also love roasted butternut squash and it must be so lovely with the sauce from those roasted tomatoes too! Lovely vegan pasta dish!
Thank you Corina!I love creating vegan dishes especially when it's accidental like this one was:)
This is just my kind of dinner - I love butternut squash with anything to be honest but it does go particularly well with pasta! Thanks for sharing with #CookBlogShare
Thanks Mandy! I also love butternut squash (almost as much as I love beetroot) with anything:)
Looks delicious! I didn't realize how much I loved butternut squash until recently when I roasted it:)
Thank you! Roasting it releases so much flavour doesn't it?
That looks such a tasty colourful pasta dish
Thanks Jacqui!