Roasted Butternut Squash Pasta
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
40 Minutes
Author
Krystal Roberts
About the Recipe
This roasted butternut squash pasta is creamy, savory, and naturally rich. Roasted squash blends with garlic, onion, sage, oregano, and vegetable broth to create a smooth sauce that coats every strand of pasta.
Ingredients
- 2 tbsp olive oil
- 1 tbsp dried sage
- 1 tbsp dried oregano
- 1 large butternut squash, peeled, seeded, and cut into small cubes
- 1 white or yellow onion, chopped
- 4 garlic cloves, minced
- ¼ tsp red pepper flakes, or to taste
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable broth
- 1 package (16 oz) linguine or fettuccine, or your favorite pasta
- Vegan Parmesan, for serving
Servings
Yields
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Linked Recipes
Preparation
Step 1
Preheat the oven to 220°C.
Step 2
Arrange the squash on a baking sheet. Drizzle with 1 tablespoon olive oil and season with sage, oregano, salt, and pepper.
Step 3
Roast for 30–35 minutes, stirring halfway through, until tender and caramelized.
Step 4
Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
Step 5
Heat the remaining olive oil in a skillet. Add the onion and cook for 5–7 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute.
Step 6
Transfer the roasted squash, onion, and garlic to a blender. Add the vegetable broth and blend until smooth.
Step 7
Pour the sauce back into the skillet and simmer for 3–5 minutes. Add pasta water if needed.
Step 8
Add the cooked pasta and toss until evenly coated. Season to taste.
Step 9
Serve immediately with vegan Parmesan.
You may also like
Sesame Cabbage Noodles
Tender napa cabbage, crispy roasted red cabbage, and chewy noodles tossed with garlic, ginger, soy sauce, and sesame oil.
Green Thai Veggie Curry
A vibrant green Thai curry with roasted butternut squash, crispy mushrooms, broccoli, peppers, coconut milk, and plenty of spice.
Mexican Street Corn on the Cob
Smoky grilled corn coated with vegan mayonnaise, chili powder, paprika, vegan Parmesan, cilantro, and fresh lime.