Food

Butter Butternut Squash Pasta

Pasta is a weekly affair round our home. It’s at all times a bowl filled with greens tossed with entire wheat pasta and a drizzle of some sauce. This butternut squash pasta has lengthy been a staple throughout the winter months. It’s not a sauce-heavy pasta, however the taste is so good, I by no means miss the sauce. The secret’s to have good pasta, whether or not home made or store-bought. The heat, wheat taste of the pasta balances properly with the roasted squash and salty notes of the cheese.

Butter Butternut Squash Pasta with Parmesan | Naturally Ella

Print

An simple weeknight butternut squash pasta that includes savory roasted squash with butter, parmesan, walnuts, and rosemary.

Course:

Main Course

Servings: 2 servings

Calories: 554 kcal

Butternut Squash

  • 2
    cups
    cubed butternut squash
    1/four” or half” cubes
  • 1/three
    cup
    diced purple onion
  • 2
    teaspoons
    contemporary minced rosemary
  • 2
    teaspoons
    olive oil

Pasta

  • four
    ounces
    entire wheat pasta
  • three
    tablespoons
    walnut items
  • 2
    tablespoons
    unsalted butter
  • 1/three
    cup
    shredded parmesan cheese
    see word
  • salt, to style
  • black pepper, to style
  1. Heat oven to 425˚F. Combine the squash, onion, and rosemary in a roasting pan. Toss and coat with the olive oil. Roast till the squash is tender and beginning to brown, 25 to 35 minutes. Stir midway by way of cooking. 

  2. Cook pasta based on bundle, drain, and put aside. Heat a pot or skillet, massive sufficient to carry pasta and squash, over medium warmth. Add the walnuts to the strive skillet and frivolously toast, 2 minutes or so. Add within the butter to soften.

  3. Once butter is melted, stir within the pasta, squash, and parmesan cheese. Toss till all the things is properly mixed. Taste and add salt/pepper as desired. Divide into two bowls and prime with a further sprinkle of cheese.

Butternut Squash Pasta

variations

You actually can’t go unsuitable with tossing roasted greens with hearty wheat pasta. It’s a staple formulation for the winter months. I do suggest making your individual pasta or splurging for an excellent bag of wheat pasta- the flavour of the wheat is without doubt one of the primary parts!

Sauce: This pasta is pretty dry, which I don’t thoughts. However, if you happen to’re extra of a sauce particular person, I like to recommend utilizing this cream sauce (or vegan almond version).

Grains: Make this meal with entire grains as an alternative of pasta. I like to recommend a heartier grain like sorghum, spelt, or emmer (farro).

Vegan: Replace the butter with extra olive oil and as an alternative of parmesan, use a vegan parm. I really like this pine nut version from The First mess.

Butter Butternut Squash Pasta | Naturally Ella