Butternut squash pasta…all you need is roasted butternut squash, juicy sweet sun-dried tomatoes, fresh basil and wait, that’s it! Just add pasta and a little cheese and you’re done in 25 minutes!
There’s not a lot of time for dinner, and you’re tired of the same 5 meals. I’m feeling the exact same but lately this 25 Minute Butternut Squash Pasta has been saving the day!
We like to try and do at least one vegetarian meal every week. I wish we did it more, but what can I say? We love meat in our house! This dish is delish though, everyone loves it and you don’t even miss the protein!
Our daughter learned in a class that in order to take care of your body you should be eating a balanced meal every day and since then she’s always asking if we need more veggies.
Bless her heart.
Also, she doesn’t love most veggies.
Yes, yes I am rolling my eyes.
Can’t really complain about veggies, girlfriend, if you’re going to scoot them around on your plate.
Kids are the best.
And sometimes the worst.
Just kidding, just kidding…but not really!
How to Make Butternut Squash Pasta?
This is all going to be done in 25 minutes, so buckle up! It’s so simple and flavorful. Let’s get goin’!
Roast Butternut Squash
The butternut squash is the star of this dish, so our first step is to roast it. See section below for how to peel and cut a butternut squash.
Place the pieces onto a sheet pan, drizzle with olive oil and sprinkle with salt and pepper and toss around. Roast at 425 degrees Fahrenheit for 10-15 minutes. Toss them around about half way through so the pieces become golden on all sides.
Pasta and Add Ins
While the butternut squash is roasting, get the pasta started. Put a pot of water over high heat and add 2-3 tablespoons of salt. When the water is boiling, add the pasta and cook it until al dente. Once the pasta is going, chop the basil and set it aside. Heat a skillet over medium heat and add the sun-dried tomatoes with some of their oil.
Add the cooked pasta to the skillet with a few tablespoons of the starchy water the pasta was cooked in. Toss it with the sun-dried tomatoes and then add the roasted butternut squash. Add the basil and cheese and toss everything together. Salt and pepper as needed. We love smoked maple gouda in this, but just a smoked gouda will work great!
Butternut Squash vs Spaghetti Squash
We like to use spaghetti for the pasta in this dish, but don’t let that confuse you! Butternut squash is not the same as spaghetti squash.
We also aren’t spiralizing the butternut squash to make noodles from it. No, for this recipe we use actual spaghetti noodles, though it would be possible to use spaghetti squash or spiralized butternut squash if you are trying to cut back on carbs. Both of those sound pretty delicious actually!
When spaghetti squash is cooked, the meat of the squash shreds into strands similar to spaghetti noodles. They are often used to replace spaghetti pasta to make dishes healthier.
Is Butternut Squash Good for You?
Butternut squash gives you a good supply of potassium, fiber, and vitamin A. It also is beneficial for good digestion, blood pressure and for healthy skin and hair.
How Do I Choose a Good Butternut Squash?
A good butternut squash has a solid beige color and the skin should have a matte look. If it is shiny at all, I wouldn’t buy it. You should also avoid a butternut squash with any deep cuts, bruises, brown patches or punctures. A little scratching on the surface is normal. When you lift a butternut squash, it should feel heavy for its size. I bet you didn’t know so much goes into picking a good butternut!
How Do I Cut a Butternut Squash?
Cut off both ends of the squash, and then slice the squash in half. Remove the seeds with a spoon and scrap the inside clean. Then peel the skin off. Butternut squash has thick skin. I like place the two halves flesh side down and then remove the skin with a sharp vegetable peeler. Then cube the squash into bite size pieces.
What are Sun-Dried Tomatoes?
Sun-dried tomatoes are pretty much exactly what they are named. They are ripe tomatoes that have had most of their water content removed by being dried out in the sun. When the tomatoes are dried out, they are naturally sweet and tangy. The are so dang delicious! We used them in lots of recipes, like our creamy herb chicken with sun-dried tomatoes and our crispy pancetta ravioli with sun-dried tomatoes and spinach.
What is a Vegetarian Diet?
A vegetarian diet includes abstaining from meat and often times the includes refraining from by-products of animals processed for food as well.
Can I Use Pasta Other Than Spaghetti?
Yes, you can totally use any type of pasta that you prefer. We eat this with angel hair pasta sometimes. We like the long thin noodles for this dish so that the big chunks of food that you bite into are the butternut squash and sun-dried tomatoes.
Butternut squash is a staple all fall and winter long in our house. This butternut squash pasta is appeasing our balanced diet conscious daughter and filling our bellies! We love butternut squash in soup, roasted in a salad, or in this pasta! The combination of butternut squash, sun-dried tomatoes, fresh basil and cheese is so fab! Hope you love it just as much as we do!
More VEGETARIAN RECIPES You’re Sure to Love
- Browned Butter Sage Gnocchi
- 20 Minute Cherry Tomato and Basil Angel Hair Pasta
- Mizithra Cheese and Browned Butter Spaghetti
- Southern Tomato Basil Pie
- One Pot Cauliflower Chowder
- Roasted Tomato Basil Soup
- Brown Butter Cauliflower Soup
- One Pot Creamy Winter Asiago Cheese Rice
- Creamy Tortellini Butternut Squash Soup
- 20 Minute Cheesy Pesto Pasta
- All our VEGETARIAN RECIPE here!
Vegetarian Roasted Butternut Squash Spaghetti
- 1/2 Butternut Squash, peeled, seeded and diced in 1/2" pieces
- Olive Oil
- 1 Pound Spaghetti
- 3/4 Cup Sun Dried Tomatoes, oil packed
- 1 Cup Basil, fresh leaves, chopped
- 1 Cup Gouda, smoked maple, shredded
- Heat the oven to 425 degrees.
- Scatter the butternut squash all over a pan and drizzle with olive oil, salt and pepper and toss to coat evenly. Bake for 10-15 minutes, tossing halfway through until all sides are golden.
- Remove from the oven and set aside.
- Meanwhile, heat a pot of water over high heat and add 2-3 tablespoons of kosher salt.
- Once boiling, add the pasta and cook until al dente.
- In a skillet over medium heat add the sun dried tomatoes with their olive oil. Once the pasta is done, add it to the skillet with a little of the starchy pasta water, just a few tablespoons.
- Add the butternut squash, basil and cheese and stir to combine, seasoning with salt and pepper as needed.
- Serve immediately.
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