Chunky Butternut Squash Tomato Pasta

This butternut squash tomato pasta features pasta coated in roasted chunky butternut squash sauce and sweet and tangy tomatoes. It's easy to make, requires a handful of ingredients and is extremely adaptable.

See also roasted pumpkin pasta!

This butternut squash tomato pasta is a delicious vegetarian autumnal dinner, packed full of goodness and colour. Sweet and nutty butternut squash pairs really well with tangy tomatoes making a delicious flavour combination (also featured in butternut squash tomato casserole and butternut squash chili).

To make this pasta with butternut squash and tomatoes I roasted the squash and quickly fried the tomatoes for added flavour. I created a quick sauce by smashing some of the squash with a fork and combining with pasta water. I then added the pasta, the rest of the squash as well as softened sweet tomatoes, which gave this dish lots of texture.

Butternut squash tomato pasta ingredients and substitutions

• Butternut squash: you can use the common variety with pale yellow skin and light orange flesh, as well as gold butternut squash (if you can get it) which is sweeter, has a deeper orange flesh and creamier texture.
• Tomatoes: any variety of mini tomatoes will work including cherry tomatoes, mini vine tomatoes, mini plum tomatoes, so use your favourite.
• Pasta: I used farfalle but fusilli, penne, linguine or tagliatelle are also good choices (other vegetarian pasta recipes you might like include red pepper pasta, roasted eggplant pasta and pasta with asparagus). 
• Garlic: use according to taste.
• Arugula/rocket leaves: the nutty, peppery flavour of arugula works well with the other ingredients, but you can use baby spinach instead if you prefer (add it into the sauce).
• Spices: I used a little sweet as well as hot paprika (use chili flakes instead if preferred) and onion granules for more depth of flavour.
• Salt and pepper to taste.
• Olive oil.

Do I need to peel the butternut squash

For best results I recommend that you peel the skin before roasting your butternut squash. Although the skin of butternut squash is edible it can sometimes be tough, depending on the variety you are using.

How to prepare the butternut squash

1. Peel: Cut the butternut squash in half along the width. Place one half on one end and using a sharp knife slice the skin off downwards all the way around.  

2. Cube: Cut each half through the base and using a melon baller or large spoon scoop out the innards and seeds. Cut the butternut squash into cubes ready for seasoning and roasting.

Step-by-step recipe instructions

1. Preheat the oven to 400F/200C/gas mark 6. Line a large baking sheet with parchment paper and set aside.

2. Season butternut squash: Place the cubed squash inside a mixing bowl, add the paprikas, onion granules, salt and pepper and 1 tablespoon of oil. Stir thoroughly.

3. Roast: Arrange the cubes on top of your baking sheet. Roast in the centre of the oven for about 40-45 minutes or until the squash is fork tender.

4. Boil the pasta: Boil the pasta a little al dente (firm) in salted water. Strain (reserving the pasta water) then combine the pasta with the arugula and 2 teaspoons of oil. Set aside.

TIP: Start cooking the pasta half way through roasting the squash.

5. Fry tomatoes: In a large pan heat 1 tablespoon of oil, add halved tomatoes, season with salt and pepper and fry over a medium/high heat for 2-3 minutes then turn over and cook for 2-3 more minutes. Transfer the tomatoes to a bowl.

TIP: Make sure you do not overcook the tomatoes. They should soften but still keep their shape.

6. Make sauce: Using the same pan add 1 tablespoon of oil, chopped garlic and cook for a minute. Next add about ⅓ of the roasted butternut squash. Smash using a fork, add about ⅔ cup (160ml) of pasta water and cook for a minute just to heat up. Adjust the seasoning as necessary.

7. Add pasta: Stir the pasta into the sauce.

8. Add squash and tomatoes: Stir in the remaining chunks of butternut squash, tomatoes (along with any juices) and serve!

Serving suggestions

This pasta with butternut squash and tomatoes is delicious with a sprinkle of grated parmesan (or gruyere). Use nutritional yeast instead for a vegan option. You can also add chopped toasted hazelnuts or pine nuts before serving for added texture.

Variations

• Add cream: You can add a splash of cream (and less pasta water) into the sauce. Alternatively add a spoonful of cream cheese for richness or coconut milk if you want to serve this recipe vegan.
• Make creamy sauce: You can puree some of the butternut squash (or all of it) for a smooth and creamy finish. As an option you can also add the tomatoes into the puree. You may need to add more pasta water if using this method.
• Add herbs: You can add about a teaspoon of Italian herbs or herbes de Provence into the coating mixture for the butternut squash. If using individual herbs add less so they do not dominate the flavour of this butternut tomato pasta (use approx. ½ teaspoon).

Top tips

• Use your favourite pasta shapes (I recommend using large pasta shapes).
• Spread out the butternut squash on top of a large sheet so it cooks evenly and crisps up around the edges.
• To save time cook the pasta while the butternut squash is in the oven.
• Reserve the pasta water for making the sauce (if you forget just add hot water).
• Make sure you do not overcook the tomatoes. They should soften but still keep their shape.
• Best served immediately. Leftover butternut squash and tomato pasta can be refrigerated for up to 3 days.
• Not suitable for freezing.

More vegetarian butternut squash recipes

• Mediterranean Butternut Squash Casserole (Vegan)
• Butternut Squash Vegetarian Chili
• Vegetarian Stuffed Butternut Squash

See also these other delicious vegetarian dinners!

Recipe

Keep in touch!

If you make this butternut squash tomato pasta recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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