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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.