Creamy roasted Butternut Squash Pasta is a warming and comforting dish, that is still healthy and nutrient dense. It is made with some fusilli pasta, roasted butternut squash and a simple butter and parmesan sauce. This recipe is all about the sweet squash - the perfect pasta dish for Autumn.
Butternut squash, when roasted, just transforms in to these deliciously sweet bites. When combined with the fragrant (and often underused) thyme and mixed with a little butter and Parmesan, it really is a delicious and light meal.
Pasta with butternut squash will quickly become and autumn favourite. We LOVE butternut squash and think it is super versatile, but very underrated.
If you haven't tried it before, then roasting it is the way to go and it's so easy to add to pasta to bulk it out a little.
Ingredients and substitutions
- Pasta - We used fusilli pasta, but really any pasta will work - try penne or conchigli. Spaghetti or tagliatelle would work too as the roasted butternut squash would sit nicely on top of it.
- Butternut squash - This really is the star of the dish and it gets lovely and crispy. You could swap it for sweet potato if you prefer, but we find that a bit too carb heavy.
- Shallots - The chunkiness of the shallots adds some extra texture and once roasted they are nice and sweet which compliments the sweetness of the butternut squash.
- Butter and oil - This helps to make the sauce for the butternut squash pasta and loosens it all up a little. We also reserve some of the water from the drained pasta, as it helps to make the sauce creamy. Never throw away all the pasta water - it's like gold for pasta sauces. Use the best quality olive oil that you can, as you will be able to taste the difference.
- Parmesan - Cheese and pasta are the perfect match. A little parmesan helps to make the sauce (or non sauce) creamy and adds lots of flavour. You could use a mature cheddar instead or even top it with some goats cheese.
- Thyme - Usually we would pair butternut squash with sage, but we think that thyme just really works with this pasta dish. Plus it looks pretty sprinkled on top.
- Salt and pepper - To taste.
A full ingredients list with measurements is in the recipe card below.
How to make butternut squash pasta - Step by step
One: Mix the butternut squash cubes with the half the oil and season. Put on a baking tray and put in the oven 20 minutes at 180°C/350°F/Gas 4.
Two: Add the shallots to the tray of butternut squash and put back in the oven for 10 minutes
Three: Put the pasta in a pan of boiling water and cook for 10-12 minutes until done, with a little bit of bite.
Four: Drain the pasta and add the the butternut squash and shallots and the rest of the ingredients and mix well. Serve topped with extra thyme and Parmesan.
Health benefits of butternut squash
Not only is this a low in calorie pasta dish, but it is nutrient dense too. It is a great source of fibre, potassium, vitamins C and A as well as magnesium. Most people think that butternut squash is a vegetable, but it is actually a fruit.
Butternut Squash is very low in calories and contains no saturated fats or cholesterol. It is a good source of dietary fibre and it is often recommended by dietitians to help in the control of cholesterol. It is high in Vitamins A and B and has plenty of natural polyphenolic flavonoid compounds. They are also high in minerals such as iron, zinc, copper, calcium, potassium, and phosphorus.
We try to make all of our recipes as easy to adapt as possible. You could roast up some chunks of chicken breast along with the butternut squash, or you could fry some prawns just before serving to put on top.
Vegetables - Why not try roasting some other vegetables alongside the butternut squash. Mushrooms, carrot and peppers would work well.
Cheese - Not a fan of parmesan? Dry fry some halloumi and serve that on top of the pasta dish instead, or even crumble on some goats cheese.
If you want to make this butternut squash pasta recipe even more indulgent, then grilled and chop some bacon to sprinkle on top before serving.
You really don't have to over complicate pasta dishes with lots of different vegetables, an over-the-top sauce, or more than one cheese. Keep things simple and let the star ingredients really shine through.
Frequently Asked Questions
If you have leftovers of this, then it will keep in an air tight container for up to 3 days.
We wouldn't recommend freezing this dish as it will be too dry once defrosted. We prefer to keep leftovers in the fridge and serve them as a pasta salad the next day.
To reheat it, add it to a frying pan with a little bit of water to heat through. It will be a bit dry, so the water is needed.
You can make this vegan by swapping the Parmesan for a plant based option and also using a vegan butter. If you want this to be a vegetarian dish, then you need to use a vegetarian Italian hard cheese. Most supermarket own brands usually are.
Slice it in half around the middle and using a heavy duty peeler or knife, peel off the skin in downwards strokes. You want to peel until you see orange flesh (no green lines left).
Once you have peeled both halves, slice the flatter half in two to reveal the seeds. Take a spoon and scoop out the seeds (keep them to roast too - great as a snack). Chop the butternut squash into cubes.
More butternut squash recipes
If you’ve tried this butternut squash pasta recipe, let us know how you got on in the comments below.
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Roasted Butternut Squash Pasta
- 140 g (5 oz) Fusilli pasta
- 350 g (2.5 cups) Butternut squash - cut into cubes
- 2 tablespoon Olive oil
- 3 Shallots - peeled and quartered
- 10 g (0.33 oz) Butter
- 40 g (0.33 cups) Parmesan
- 5 g (0.25 oz) Thyme - finely chopped
- Sea salt and black pepper - (to taste)
- 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 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.
- If you don't have any penne pasta, you could use fusilli instead.
- The sage goes really well with the butternut squash and ricotta, however it isn't essential and could be left out.
- Feel free to add some extra protein to this dish with some roasted chicken or even some prawns.
- Not a fan of ricotta? Swap it for some dry-fried halloumi chunks.
- Don't forget to add a splash of the pasta water to this to help loosen up the sauce.
- Top with pine nuts for some added crunch.
- Add a squeeze of lemon juice at the end to freshen the dish up.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.