Name: Pasta with Chunky Roasted Butternut Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

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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.

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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