Roasted Butternut Squash Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2 people
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Calories
411 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Roasted Butternut Squash Pasta
Description
This recipe involves roasting cubed butternut squash and shallots to bring out their natural sweetness and soften their textures. Combined with al dente fusilli pasta, the butter and parmesan provide a creamy, rich mouthfeel, while thyme introduces a subtle herbaceous aroma. The gentle roasting caramelizes the vegetables without overpowering their mellow flavors, ensuring a harmonious blend throughout the dish.
Roasted Butternut Squash Pasta works well as a main course for lunch or dinner, especially for those seeking a vegetarian option. It pairs nicely with a light salad or crusty bread. Adding protein like roasted chicken or prawns can enrich the dish further.
In this recipe, optional additions include pine nuts for crunch and a splash of pasta water to loosen the sauce if needed. Swapping ricotta for dry-fried halloumi can also alter the dish’s texture and flavor. Fresh lemon juice can be added at the end to brighten the flavors.
Ingredients
- 140 g fusilli pasta
- 350 g butternut squash cut into cubes
- 2 tablespoon olive oil
- 3 shallot peeled and quartered
- 10 g butter
- 40 g parmesan
- 5 g thyme finely chopped
- sea salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Mix 350 g Butternut squash with 2 tablespoon Olive oil and Sea salt and ground black pepper. Put on a baking tray and put in the oven for 20 minutes.
- Add 3 Shallots to the butternut squash and cook for 10 more minutes.
- Meanwhile, put 140 g Fusilli pasta in a pan of boiling water and cook for 10-12 minutes, until done.
- Mix the roasted butternut squash and shallots in with the pasta and mix in 10 g Butter, 40 g Parmesan and 5 g Thyme.
- Serve topped extra thyme and Parmesan.
Notes
- Fusilli pasta can be substituted if penne is unavailable.
- Sage complements butternut squash but is optional.
- Add roasted chicken or prawns for extra protein.
- Dry-fried halloumi may replace ricotta if desired.
- A splash of pasta water can help create a looser sauce.
- Lemon juice addition can brighten flavors before serving.
- Pine nuts add a crunchy texture when sprinkled on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 411kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 4mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2750IU | 55% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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