Pasta is a weekly affair around our house. It’s always a bowl full of vegetables tossed with whole wheat pasta and a drizzle of some sauce. This butternut squash pasta has long been a staple during the winter months. It’s not a sauce-heavy pasta, but the flavor is so good, I never miss the sauce. The key is to have good pasta, whether homemade or store-bought. The warm, wheat flavor of the pasta balances nicely with the roasted squash and salty notes of the cheese.
An easy weeknight butternut squash pasta featuring savory roasted squash with butter, parmesan, walnuts, and rosemary.
Course: Main Course
Servings: 2 servings
Calories: 554 kcal
- 2 cups cubed butternut squash 1/4″ or 1/2″ cubes
- 1/3 cup diced red onion
- 2 teaspoons fresh minced rosemary
- 2 teaspoons olive oil
- 4 ounces whole wheat pasta
- 3 tablespoons walnut pieces
- 2 tablespoons unsalted butter
- 1/3 cup shredded parmesan cheese see note
- salt, to taste
- black pepper, to taste
Heat oven to 425˚F. Combine the squash, onion, and rosemary in a roasting pan. Toss and coat with the olive oil. Roast until the squash is tender and starting to brown, 25 to 35 minutes. Stir halfway through cooking.
Cook pasta according to package, drain, and set aside. Heat a pot or skillet, large enough to hold pasta and squash, over medium heat. Add the walnuts to the try skillet and lightly toast, 2 minutes or so. Add in the butter to melt.
Once butter is melted, stir in the pasta, squash, and parmesan cheese. Toss until everything is well combined. Taste and add salt/pepper as desired. Divide into two bowls and top with a extra sprinkle of cheese.
Butternut Squash Pasta
You really cannot go wrong with tossing roasted vegetables with hearty wheat pasta. It’s a staple formula for the winter months. I do recommend making your own pasta or splurging for a good bag of wheat pasta- the flavor of the wheat is one of the main components!
Grains: Make this meal with whole grains instead of pasta. I recommend a heartier grain like sorghum, spelt, or emmer (farro).
Vegan: Replace the butter with more olive oil and instead of parmesan, use a vegan parm. I love this pine nut version from The First mess.