butternut squash pasta


Butternut Squash Pasta with Chili Oil, Feta & Mint

butternut squash

extra-virgin olive oil, divided, plus more for drizzling

orecchiette pasta

garlic cloves, thinly sliced

red Thai chili peppers*

red pepper flakes

lemon juice

feta cheese

hazelnuts,

mint leaves

salt,

black pepper

Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.

Creamy Butternut Squash Pasta

butternut squash (halved vertically, and seeded)

olive oil

shallots (coarsely chopped (½ cup))

garlic

water

cashews

yeast

balsamic vinegar

sage leaves

thyme

rotini pasta

Sea salt and black pepper

Sauteed broccoli (for serving, optional)

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until the squash is soft.

Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy.

Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.

Drain the pasta and return to the pot. Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

Incredibly flavorful roasted butternut squash pasta with garlicky alfredo sauce and optional shiitake bacon. Savory-sweet, comforting, 10 simple ingredients required! Naturally plant-based and gluten-free.

Roasted Butternut Squash Pasta

avocado oil

healthy pinch each sea salt and black pepper

garlic,

raw cashews ((if nut-free, try subbing sunflower

garlic, peeled ((plus more to taste))

tsp sea salt

almond milk

sea salt

gluten-free pasta ((ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli))

tsp oil ((or sub water, adding more as needed as it evaporates))

onion

red pepper flake

Shiitake Bacon

Vegan parmesan cheese

Red pepper flake

If serving with shiitake bacon, prepare first and set aside (optional).

Preheat oven to 425 degrees F (218 C). Line a baking sheet with parchment paper.

Slice your squash in half lengthwise, leaving skin on (reserve the other half for another use, such as Butternut Squash Soup!). NOTE: Your squash should be bright orange in color. If pale, it’d be best to try another squash. Scoop out seeds and discard or compost.

Rub squash in a bit of oil and sprinkle with salt and pepper. Place garlic cloves on the prepared baking sheet and top with squash cut-side down (the squash should cover the garlic so it doesn’t burn). Bake for 35-40 minutes, or until the skin is blistered, golden brown, and a knife inserted into the squash comes out very easily.

In the meantime, prepare sauce by soaking raw cashews in very hot water for 30 minutes.

Once the cashews are almost done soaking, bring a pot of water to a boil and season with a healthy pinch of salt. Once boiling, add pasta and cook according to package instructions. Drain and set aside until serving (ideally the pasta is ready within a few minutes of serving — try to time accordingly). OPTIONAL: Toss cooked pasta in a little oil and cover to keep warm and prevent it from sticking until serving.

Once cashews are done soaking, drain and add to a small blender with remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk), as well as the garlic cloves that were roasted under the squash (roasted garlic is much milder and sweeter and adds dimension to the sauce). Blend until creamy and smooth. The sauce should be somewhat thin and pourable.

Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or raw garlic for zing. Set aside.

Once your sauce is ready and pasta is almost ready, heat a large rimmed skillet (non-stick if you have it — such as Always Pan) over medium heat. Once hot, add a small amount of oil (if oil-free, use water) and add sliced onion or shallot. Season with a pinch of red pepper flake and sauté for 2-3 minutes or until tender and slightly brown. Then turn heat to low.

Add cooked drained pasta to the skillet along with the roasted squash in bite-sized spoonfuls (it should be very tender), and pour over the sauce. Toss to combine over low heat until everything is warmed through and just combined (be careful not to overstir so there are still chunks of squash intact).

Serve as is, or garnish with shiitake bacon, vegan parmesan cheese, or red pepper flake (optional). Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

https://www.youtube.com/watch?v=hvEgq0HseOA

Incredibly flavorful roasted butternut squash pasta with garlicky alfredo sauce and optional shiitake bacon. Savory-sweet, comforting, 10 simple ingredients required! Naturally plant-based and gluten-free.

Full Recipe: https://minimalistbaker.com/roasted-butternut-squash-pasta/
 
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Roasted Butternut Squash Pasta | Minimalist Baker Recipes

Savory Roasted Butternut Squash Pasta with sweet green peas is the ultimate vegetarian comfort food. The pasta sauce is easy to make and the recipe can easily be vegan and gluten free!

Creamy Roasted Butternut Squash Pasta with Peas (vegan &amp; gluten free!)

butternut squash (from a 2 pound butternut squash)

garlic cloves, unpeeled

salt and pepper, to taste

oz brown rice pasta (or any pasta you like)

GO VEGGIE! vegan plain cream cheese

cup-1 cup unsweetened almond milk (or coconut milk)

peas,

Preheat oven to 400 degrees F. Place butternut squash cubes on a large baking sheet and drizzle olive oil on top. Season with salt and pepper. Use hands to toss the butternut squash and olive oil together, then evenly spread out on the pan. Add unpeeled garlic cloves to the sheet (they’ll roast in the oven!).&nbsp;

Roast squash for 20-30 minutes or until fork tender. Remove from oven and set aside a few minutes to cool.

Cook pasta according to package directions in a large pot so that it’s al dente (my brown rice noodles take me 10 minutes).&nbsp;

While the pasta is cooking you can make the sauce by adding the squash, peeled roasted garlic (don’t forget to peel it), Go Veggie cream cheese and almond milk to the bowl of a food processor (or high powered blender). Process until smooth and creamy, adding additional milk if necessary. Add salt and pepper to taste.

Once noodles are done, drain, return to pot and place over low heat. Add thawed peas and butternut squash sauce. Stir to combine.

Serve in warm bowls with salt and pepper. If you are a non vegetarian, crumbled turkey bacon is fantastic on top! If you aren't, I recommend adding a little hot sauce -- it's fantastic!

This yummy combination of Butternut Squash and Cream Sauce comes together in a flash!  Rich creamy sage infused cream sauce in an easy to make casserole!

Roasted Butternut Squash with Penne and Garlic Cream Sauce

butternut squash (about 3 cups)

Penne Pasta (or other similar sized pasta

butter

garlic (minced)

heavy cream

sage (chopped plus more for garnish)

salt

pepper

Bring stock pot of water to boil for pasta

Heat oven to 400 degrees.

Line a baking sheet with foil for easy clean up.  Toss squash, olive oil, salt and pepper

Roast for 20-25 minutes or until soft and slightly brown on the edges. Remove and set aside to cool slightly.

Cook pasta according to package direction.

While pasta is cooking and butternut squash is roasting begin your sauce.

In large skillet, melt butter and saute garlic until fragrant, about 2-3 minutes.

Add cream, sage, salt and pepper.  Simmer for about 5 minutes or until thick enough to cover the back of a spoon.

Add 1/2 cup parmesan cheese to cream sauce and stir until melted.

Drain pasta and return to pot it was cooked in

Add cream sauce to pot with pasta along with 3/4 of the roasted squash.

Pour into a deep 8 x 8 or  9 x 13 casserole dish

Sprinkle top with reserved squash and remaining parmasan.

Reduce oven heat to 350 degrees. Bake for 20 minutes or until bubbly and hot.

A tasty and healthy fall pasta recipe! Quick, one-dish vegetarian rigatoni pasta with roasted delicata squash in a chili cream sauce with wilted greens. 

Roasted Delicata Squash Pasta with Greens

delicata squash

extra virgin olive oil

shallots onion

dried chile de arbol (crumbled,

Parmesan cheese

Heat oven to 425 degrees.

Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut into ½-inch wide chunks. Put the squash in a large mixing bowl.

Add olive oil, salt, shallots, garlic and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast 20-25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.

While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you&#039;re using a tender green like arugula, just toss it in at the end.

Transfer the pasta and greens back to the cooking pot and stir in the cream and Parmesan.

Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.

Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Creamy Butternut Squash Pasta with Sausage and Spinach

butternut squash (, peeled, seeded, and cubed)

salt and pepper

lb sausage (, crumbled, without casings)

spinach

Parmesan cheese (shredded)

oz farfalle ((bow tie pasta))

Preheat oven to 400 F.

In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. 

Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. 

Roast in the preheated oven at 400 F for 30 minutes.  Remove from oven.

Roast Butternut Squash

In a medium skillet, heat 1 tablespoon of olive oil on medium heat.

Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through.  Remove from heat and set aside.

Tip: Cook the sausage while the butternut squash is being roasted.

Cook Sausage

In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. 

Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts.   Remove from heat.

Season with salt to taste, about 1/4 teaspoon of salt.  No salt might be necessary if the sausage is very salty.

Tip: Use your judgment about whether to add salt or not based on how salty the sausage is.   Make the cream sauce while the butternut squash is being roasted.

Make Creamy Sauce

Cook pasta al dente in boiling water according to package instructions.  That usually means cooking pasta in boiling water for about 7 to 11 minutes.  Drain.

To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage.  Stir.  Season with salt and pepper, if desired. 

Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.

Cook Pasta and Assemble

This Vegan Butternut Squash Pasta is the ultimate comfort food with its rich, silky-smooth sauce and crispy sage topping. It&#039;s heavenly!

Vegan Butternut Squash Pasta

spaghetti

onion (, diced)

garlic (, chopped or minced)

red pepper flakes ((more/less

nutmeg ((optional))

vegetable broth

non-dairy milk (, unsweetened)

lemon juice (, freshly squeezed)

sea salt (+

cracked pepper (,

Start by heating up a large pot of salted water over high heat until it&#39;s almost boiling. Then cover and lower the heat to keep it hot until ready to use.

For the crispy sage, heat oil in a large skillet over medium-high heat until it&#39;s hot and shimmering. Now add the sage leaves in a single layer and fry for 15-20 seconds, then flip with tongs, and fry for another 15-20 until crisp, but not browned. The color should turn dark green. Transfer to a paper-towel-lined plate to absorb excess oil.

For the sauce, wipe out the pan and place it back on the stove, and heat up oil over medium heat. Once hot, add the onions and a pinch of salt. Sauté until tender and slightly golden. About 4-6 minutes.

Add the garlic, red pepper flakes, nutmeg, and thyme. Sauté for 30-60 seconds, until fragrant.

Pour the broth into the pan, then add the cubed squash, salt, and pepper, now give it a good stir. Raise the heat to get things simmering, then lower the heat to maintain a medium simmer. Cover with a lid and cook until the squash is fork-tender, about 12-14 minutes. Remove from heat.

While the squash is cooking, bring the pasta water to a boil, then add the spaghetti and cook until just shy of al dente, and according to package directions (usually around 8-9 minutes). Stir occasionally to prevent sticking. Once the pasta is cooked, reserve ½ cup of pasta water and set aside. Drain the pasta and drizzle with olive oil to prevent sticking.

Now, carefully add the contents of the pan into a blender, along with the milk, nutritional yeast, and lemon juice. Blend on high until smooth. Now pour the mixture back into the pan over medium heat. Taste for seasoning and add more if needed.

Add the pasta and gently toss to combine, then cook for 1-2 minutes more. If the sauce is too thick, you can start adding some of the pasta water until you&#39;ve reached desired consistency. You may not need any or much at all.

Remove from heat and toss with a few crumbled sage leaves and vegan parmesan (optional). Serve with the remaining sage leaves and more vegan parmesan if desired. Enjoy!

Roasting butternut squash and sage is a flavorful savory treat. Tossed with pasta it is a vegetarian delight, enjoyed by everyone.

Butternut Squash Pasta

black pepper (adjust to taste)

spaghetti noodles

pasta water

butter (plus more for serving)

grated Parmesan or Pecorino Romano cheese

parsley

Preheat the oven to 400°F. Place the butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat.

Roast for 25-30 minutes, until soft and tender. Take care not to overcook. Remove from oven and set aside.

To Roast the Squash

Cook the pasta and set aside a portion of pasta water. Drain and set aside. Melt the butter in a large saucepan or skillet over medium-low heat. When the butter has melted and begun to brown, add the garlic, red pepper flakes, and sage leaves. Stir for about 30 seconds until fragrant. Remove from the heat.

Return the cooked pasta to the pan. Toss well to coat. Add a splash or two of pasta water to the noodles, only as needed if the pasta appears dry. Add the cooked butternut squash, Parmesan cheese, and parsley to the pasta and gently stir, taking care not to break up and crush the squash.

Transfer to individual bowls or plates. Top with additional cheese, a pat of butter, and parsley, if desired. Serve warm.

To Make the Pasta

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