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3 from 3 votes

Vegetarian Roasted Butternut Squash Spaghetti

Roasted butternut squash, sun dried tomatoes, fresh basil and spaghetti with a touch of gooey cheese!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: 50 of our Best Easy Pasta Recipes
Cuisine: Italian
Keyword: basil, butternut squash, dinner, pasta, spaghetti, sun dried tomatoes
Servings: 6
Author: Sweet Basil

Ingredients

  • 1/2 Butternut Squash peeled, seeded and diced in 1/2" pieces
  • Olive Oil
  • Salt
  • Pepper
  • 1 Pound Spaghetti
  • 3/4 Cup Sun Dried Tomatoes oil packed
  • 1 Cup Basil fresh leaves, chopped
  • 1 Cup Gouda smoked maple, shredded
US Customary - Metric

Instructions

  • 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.
    1/2 Butternut Squash, Olive Oil, Salt, Pepper
  • 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.
    1 Pound Spaghetti
  • 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.
    3/4 Cup Sun Dried Tomatoes
  • Add the butternut squash, basil and cheese and stir to combine, seasoning with salt and pepper as needed.
    1 Cup Basil, 1 Cup Gouda
  • Serve immediately.

Notes

This pasta can be stored in the refrigerator for 3-5 days.

Nutrition

Serving: 1cup | Calories: 345kcal | Carbohydrates: 72g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 872mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6975IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 3mg