This Roasted Butternut Squash pasta topped with crunchy garlicky parmesan breadcrumbs is cozy and has all the fall flavors. Roast together Butternut Squash, onion, garlic, and herbs, and blend to make the creamiest pasta sauce ever.
This Roasted Butternut Squash pasta sauce is a great way to use the abundance of butternut Squash available in fall and winter. Butternut squash cubes are roasted along with onions, garlic and herbs until caramelized. Roasting butternut squash intensifies the flavour and sweetness.
Blend the roasted veggies with some heavy cream and chicken stock to make velvety smooth, rich pasta sauce that sticks perfetly to the pasta. And to balance the sweetness there is crunchy garliky parmesan breadcrumb topping. This bowl of butternut squash pasta is like a bowl of mac and cheese but with fall/winter vibe.
Cutting Butternut Squash
Butternut squash are the hard variety of winter squash. Probably the only time consuming part of this recipe is to peel and cut the squash. But a sharp knife, vegetable peeler and a strudy chopping board should do the job.
Start by trimming off both the ends. This will make peeling and cutting easy. Peel the squash whole then cut into half lenght wise. Using a spoon scrap out the seeds.
Cut into 1 - 1.5 inch cubes. Smaller chunks takes less time to cook.
One more reason to love this pasta is, you can easily sneak in the veggie and any fussy eater would devour on it.
The steps and time might put you off. You can plan this recipe over 2-3 days. You can roast the squash and veggies a day or two before. Then while you cook the pasta, blend the sauce and make the breadcrumb topping.
To make clean up easy, line the baking tray with a parchement paper.
Steps To make Butternut Squash Pasta
Cut the veggies : Cut butternut squash into 1- 1.5 inch cubes. Roughly chop Onions and peel garlic.
Roast: Toss chopped squash, onion, garlic rosemary springs, salt and pepper along with olive oil. Roast until the squash is fork tender and caramelized.
Parmesan Breadcrumb Toppings :
Melt butter and saute garlic until aromatic. Add breadcrumbs and finely chopped rosemary. Saute until the bread crumbs are crunhy and golden brown in colour.
Let the breadcrumb come to room temperature, then add shredded parmesan cheese. Mix everything and keep it aside.
Cook Pasta : While the veggies are in the oven, bring a pot of water to boil. Salt it well and cook pasta al dente. Reserve 1 cup of pasta water, to use later if required.
Blend : Scrap the veggies from the baking tray. Blend it along with chicken stock and heavy cream, to a smooth sacue.
Add the butternut squash puree to cooked pasta and a small pinch of nutmeg. Mix gently using a spatula. Add reserved cooked pasta water to adjust the consistency.
I prefer using tubular pasta like penne or rigatonni. Fussili also holds the sauce well. But you can use any pasta you prefer.
Rosemary, thyme or sage all of these herbs work really well and has fall flavours.
What can I use instead of butternut squash?
Any winter squash will do. The most common winter squashes are acorn or pumpkin. It needs to be ripe and sweet.
Make Ahead & Storing Leftover
If making ahead you can roast the veggies 2 days prior and refrigerate. On the day of serving while you cook pasta, blend roasted veggies to make the sauce.
You can also make the pasta sauce 2 days in advance and refrigirate.
Leftovers can be stored in the refregirator upto 2 days. The pasta might soak up the sacue , so you can add some warm chicken stock or water to loosen up.
Along with breadcrumb topping, crispy bacon bits pairs well. A good green salad can be served as side. Add some protein like Parmesan Crusted Chicken, Italian Chicken Cutlets or Air fryer crispy Chicken Breast to make it a complete meal.
More Winter Squash Recipes You Might Like
Instant Pot Sweet Potato Pumpkin Soup
Roasted butternut squash pasta
- 250 grams Dry Pasta
- 1 Butternut Squash Pasta
- 1 medium Onion
- 5-6 cloves Garlic
- 2 tablespoons Olive oil
- 2-3 sprigs Fresh Rosemary
- 1 cup heavy cream
- 1 cup Chicken stock
- Salt and pepper to taste
- pinch of nutmeg
For Crunchy Breadcrumb topping
- 1 cup Panko Breadcrumbs
- 1 teaspoon Garlic
- ½ tablespoon Salted Butter
- 1 teaspoon chopped rosemary
Roasted Butternut Squash Pasta Sauce
- Peel and chop the butternut squash into 1-inch cubes.
- In a large baking tray add chopped butternut squash, roughly chopped onion, Rosemary sprigs, and whole garlic cloves. Generously season with ground black pepper and salt. Drizzle oil. Toss everything together.
- Bake in a pre-heated oven for 30-35 minutes @ 400 °F (200 °C).
- The squash should be soft, tender, and caramelized.
- Shift everything from the baking tray to a blender (Add only one sprig of rosemary and discard the rest).
- Add chicken stock and cream to the blender. Blend until smooth.
- While the butternut squash is in the oven, bring a big pot of water to boil. Season with salt. Cook pasta as per package instructions.
Parmesan Breadcrumb Topping
- In a skillet, melt butter. Add minced garlic and saute for 30 seconds.
- Add breadcrumb to the pan along with chopped rosemary. Fry breadcrumbs until light golden brown and crispy.
- Let the breadcrumb cool completely and add parmesan. Mix.
Roasted Butternut Squash Pasta
- Add butternut squash sauce to cooked pasta and a pinch of nutmeg. Gently mix with a spatula. Add reserved pasta cooking water to get the desired sauce consistency.
- Serve with a good topping of crunchy breadcrumbs.
- While Baking line the baking tray with foil or parchment paper for easy clean up.
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