Agile in the kitchen

Butternut squash pasta

On a wooden cutting board, two folded cloth napkins, one light red and one red gingham. A bowl of butternut squash pure and penne pasta with some shredded cheese on top.
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With its vibrant colours, this roasted butternut squash pasta dish is as beautiful to look at, as it is to eat.

On a wooden cutting board, with a red and white gingham cloth in the right corner a bowl of oil, a butternut squash cut in half, a flower shaped bowl with chili flakes and a bowl of oregano and salt mixed.
Ingredients to make roasted butternut squash

Last week we roasted our butternut squash, for a delicious side dish. This week we are pureeing it to serve with pasta and a sprinkling of Parmesan cheese.

How to make butternut squash pasta

There are only a few steps to make this dish, and once the butternut squash is in the oven roasting, it sort itself. While the butternut squash is roasting, you prepare the pasta, ready to mix with the sauce. Remove the butternut squash from the oven and add to a standing mixer with the oil, cream, and pasta water. Be careful when starting the mixer as the content will be hot. For complete measurement and how to instructions, check out the recipe card below.

Looking from above into a standing mixer, roasted butternut squash, chili flakes and cream, ready to be mixed.
Roasted butternut squash in a mixer

Freezable

This dish works really well to freeze, once you have pureed your butternut squash, put it into an airtight container and they can last up to three months in the freezer.

Photo taken from above looking into a standing mixer, with roasted butternut squash pure
Mixed roasted butternut squash pure

Substitute

To make this dish vegan, you can use vegan cream and cheese and egg free pasta.

No waste cooking

This dish is perfect to use leftover pasta, from the fridge or the freezer. You do not even need to heat the leftover pasta before using, as it will be heated when mixed with the sauce.

The sauce can also be made from leftover roasted butternut squash. Pure it with the cream and pasta water, or plain water if you are using leftover pasta, while cold and then put it in a pot on the stove to heat through, before adding the pasta.

On a wooden cutting board the ingredients to make roasted butternut squash pure: roasted butternut squash in a bowl with herbs, a red cup of fresh cream and a water glass of pasta water. In the left corner a red gingham cloth napkin and a light red cloth napkin.
Ingredients for butternut squash pure

Variations

Some other vegetarian pasta dishes that you might like are my vegetable pasta with cottage cheese, or why not try my one pot creamy sun dried tomato and spinach pasta.

On a wooden cutting board, two folded cloth napkins, one light red and one red gingham. A bowl of butternut squash pure and penne pasta with some shredded cheese on top.
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Butternut squash pasta

With its vibrant colours, this roasted butternut squash pasta dish, is as beautiful to look at, as it is to eat.
Prep Time15 minutes
Cook Time20 minutes
Mixing time15 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: butternutsquash, pasta
Servings: 4 portions

Ingredients

  • 1 large butternut squash
  • 2 tbsp olive oil
  • 2 tbsp oregano
  • 1 tbsp chili flakes
  • 200 ml cream
  • 150 g Parmesan
  • 300 g uncooked pasta

Instructions

  • Set the oven to 200 °C
  • Peel the butternut squash.
  • Cut in half and take out the seeds. Save the seeds to roast to make a delicious snack.
  • Cut the butternut squash in smaller pieces.
  • On a baking sheet mix butternut squash, olive oil, oregano and chili flakes.
  • Roast the butternut squash mix in the oven for 15 – 20 minutes, depending on the size of your cut butternut squash. After ten minutes stir the butternut squash with a spoon for more even cooking.
  • Check with a fork if they feel soft.
  • In the mean time, cook the pasta and save some of the pasta water.
  • Add the roasted butternut squash in a standing mixer. You can do this with hot or cold butternut squash, if they are hot straight from the oven, be careful.
  • Add in cream and pasta water. Blend on high speed for about 3-5 minutes, until have reached desired consistency. Add more pasta water if you like your sauce to be more runny.
  • Drain pasta and add sauce to pasta pot. Mix well and serve with a shaving of Parmesan cheese.

One response to “Butternut squash pasta”

  1. Roasted butternut squash – Agile in the kitchen

    […] To elevate the roasted butternut squash from a side dish to a main dish, puree them and add to this scrumptious butternut squash pasta dish. […]