Go Back
–+ servings
Top down view of pasta with chunks of butternut squash and tomato in pan.
Print

Chunky Butternut Squash Tomato Pasta

This butternut squash tomato pasta features pasta coated in roasted chunky butternut squash sauce and sweet and tangy tomatoes. It's easy to make, requires a handful of ingredients and is extremely adaptable.
Course Dinner, Lunch
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 425kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet
  • Large pan

Ingredients

  • 8.47 ounces dried pasta reserve pasta water
  • 1½ pounds butternut squash approx. ¾ med. squash
  • ¾ pound mini tomatoes halved or whole if small
  • 1.76 ounces arugula 2 handfuls, finely chopped
  • 2-3 garlic cloves finely chopped
  • ½ teaspoon sweet and hot paprikas each
  • ⅓ teaspoon onion granules
  • ½ teaspoon fine sea salt and pepper to taste.
  • 3½ tablespoons olive oil
US Customary - Metric

Instructions

  • Preheat the oven to 400 F/ 200 C/gas mark 6. Line a large baking sheet with parchment and set aside.
  • Peel: Cut the butternut squash in half along the width. Place one half on one end and using a sharp knife slice the skin off downwards all the way around. Cut each half through the base and using a melon baller or large spoon scoop out the innards and seeds. Cut the butternut squash into cubes ready for seasoning and roasting.
  • Season butternut squash: Place the cubed squash inside a mixing bowl, add the paprikas, onion granules, salt and pepper and 1 tablespoon of oil. Stir thoroughly.
  • Roast: Arrange the cubes on top of your baking sheet. Roast in the centre of the oven for about 40-45 minutes or until the squash is fork tender and lightly browned.
  • Boil the pasta: Boil the pasta a little al dente (firm) in salted water. Strain (reserving the pasta water) then combine the pasta with the arugula and 2 teaspoons of oil. Set aside.
    TIP: Start cooking the pasta half way through roasting the squash.
  • Fry tomatoes: In a large pan heat 1 tablespoon of oil, add halved tomatoes, season with salt and pepper and fry over a medium/high heat for 2-3 minutes then turn over and cook for 2-3 more minutes. Transfer the tomatoes to a bowl.
    TIP: Make sure you do not overcook the tomatoes. They should soften but still keep their shape.
  • Make sauce: Using the same pan add 1 tablespoon of oil, chopped garlic and cook for a minute. Next add about ⅓ of the roasted butternut squash. Smash using a fork, add about ⅔ cup (160ml) of pasta water and cook for a minute just to heat up. Adjust the seasoning as necessary.
  • Add pasta and vegetables: Stir the pasta into the sauce then add the remaining chunks of butternut squash, tomatoes (along with any juices) and serve!

Notes

  • Use your favourite pasta shapes (I recommend using large pasta shapes).
  • Spread out the butternut squash on top of a large sheet so it cooks evenly and crisps up around the edges.
  • To save time cook the pasta while the butternut squash is in the oven.
  • Reserve the pasta water for making the sauce (if you forget just add hot water).
  • Make sure you do not overcook the tomatoes. They should soften but still keep their shape.
  • Best served immediately. Leftover butternut squash and tomato pasta can be refrigerated for up to 3 days.
  • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 76g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 317mg | Potassium: 1171mg | Fiber: 7g | Sugar: 9g | Vitamin A: 24820IU | Vitamin C: 69mg | Calcium: 154mg | Iron: 3mg