Roasted Butternut Squash Pasta
This dish features tender, caramelized roasted butternut squash combined with al dente pasta, creating a hearty yet fresh autumn-inspired meal. The roasting process enhances the squash's natural sweetness and smoky depth, which is then mixed with garlic, lemon, Parmesan, and sage for a simple, satisfying sauce with a pleasingly creamy texture.
Equipment
- Baking sheet
- Vegetable Peeler
- Large skillet
- Pot for boiling pasta
- Wooden spoon or spatula
- Lemon squeezer
Ingredients
- 1 medium butternut squash peeled and diced
- 3 cloves garlic minced
- 2 tablespoons olive oil for roasting and sautéing
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup Parmesan grated
- 2 fresh sage leaves sage chopped
- 12 oz pasta your choice of shape
Instructions
- Preheat the oven to 200°C (390°F). Peel, seed, and cut the butternut squash into 2cm cubes.
- Toss the squash with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 30–35 minutes until tender and caramelized.
- Meanwhile, cook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Heat the remaining olive oil in a large skillet and sauté the garlic for about 1 minute until fragrant.
- Add the roasted squash and gently mash part of it with a fork to create a chunky sauce.
- Add a splash of pasta water and simmer for 2–3 minutes.
- Toss in the cooked pasta, lemon juice, Parmesan, and chopped sage until evenly coated.
- Serve immediately with extra Parmesan and fresh sage if desired.
