This roasted butternut squash pasta is a zesty mix of garlic and chili toasted breadcrumbs, kale and Parmesan tossed in bowtie-shaped pasta.
This roasted butternut squash pasta is a zesty mix of garlic and chili-toasted breadcrumbs, kale and Parmesan tossed in bowtie-shaped pasta. It is a fantastic option for a vegetarian main dish.
We are a couple weeks post Thanksgiving, and I still have a stash of extra veggies that I bought for the big meal. It wasn’t like I had a specific plan for them, but they were my just in case ingredients. I like to be prepared if I change my mind about what I’m going to make. Or if something goes wrong, then I have backup.
To go through everything, I have been doing quite a lot of roasting and then adding the vegetables to a base of grains or noodles. It works out because I am a big fan of pairing butternut squash and pasta together.
What I like so much about this duo is that it’s a great way to use butternut squash in a main dish more than just for soup or a side. There’s so much you can do with a batch of roasted squash.
This roasted butternut squash pasta is a mix of farfalle, red chilies, garlic, breadcrumbs and kale. It’s finished with Parmesan, chives and one last drizzle of olive oil.
You will need the following ingredients for the pasta:
Butternut squash: Look for a medium butternut squash that feels firm and is heavy for its size. The squash should be about 3 pounds before you peel and dice it.
Farfalle: This bowtie pasta does a good job picking up the breadcrumbs. Also, the shape works really well with the cubes of butternut squash.
Kale: I can never resist super-charging the nutrition on a noodle dish, by adding leafy greens. It’s so simple to take advantage of the heat that’s in the skillet to wilt the kale.
Breadcrumbs: Because they are so crunchy even before they are toasted, I always reach for panko breadcrumbs.
Garlic: The recipe calls for 3 minced garlic cloves, which may sound like a lot, but for this amount of pasta and squash the garlic is not overwhelming.
Chilies: To give this vegetarian dish just a touch of heat, I sauté a minced red finger chile pepper with the garlic.
Parmesan: When the pasta is almost finished, I stir in Parmesan cheese. If want to keep the pasta vegan, skip the cheese and add 2 tablespoons of nutritional yeast instead.
Chives: For something herby and oniony, I also add minced chives.
Olive oil: Use extra virgin olive oil. You will need olive oil for roasting the squash and sautéing the pasta.
Salt and pepper: Make sure to season both the squash when you roast it as well as the breadcrumbs when you toast them.
How To Make Roasted Butternut Squash Pasta
Roast the butternut squash. Preheat the oven to 400 degrees F. Toss the squash in olive oil, salt and pepper and spread it across a sheet pan. You want to make sure each diced piece of squash is making contact with pan. Roasted it until it’s soft in the center and lightly browned at the edges.
Cook the pasta. Bring a pot of salted boiling water to a boil. Cook the pasta until al dente. Then drain it.
Toast the breadcrumbs. Heat olive oil in a skillet, sauté the breadcrumbs until golden brown. Then add the garlic and chilies.
Sauté the kale letting it wilt in the pan.
Fold in the roasted butternut squash and pasta. Use a wooden spoon to carefully mix it all together. It’s ok if some of the squash falls apart. Try to have a light touch, so you don’t smash the squash.
Stir in the Parmesan and chives.
Drizzle with olive oil before serving.
Serving The Pasta
If you’re looking for a vegetarian dinner for the fall and winter months, bookmark this recipe. The combination of pasta and roasted vegetables is very filling.
This roasted butternut squash pasta is a zesty mix of garlic and chili-toasted breadcrumbs, kale and Parmesan tossed in bowtie-shaped pasta.
For roasted butternut squash
1 butternut squash (about 3 pounds), peeled and diced 1/2-inch
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces farfalle pasta
2 tablespoons olive oil plus more for serving
1/2 cup panko breadcrumbs
3 garlic cloves, minced
1 red finger chile pepper, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups chopped curly kale
1/4 cup grated Parmesan
2 tablespoons minced chives
Preheat the oven to 400 degrees F.
Toss the butternut squash with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread across a sheet pan. Roast the squash until tender and lightly browned at the edges, about 25-30 minutes.
Cook the pasta in salted boiling water until al dente according to package instructions and drain.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Toast the breadcrumbs until golden, about 2 minutes. Then add the garlic, chilies, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and sauté for 30 seconds letting the mixture get fragrant.
Add the kale sautéing it for a few minutes till it starts wilts. Carefully fold in the butternut squash and pasta.
Stir in the Parmesan and chives. Drizzle with olive oil before serving.
If you want the dish to be vegan, omit the cheese and use 2 tablespoons nutritional yeast as a substitute.