Butternut squash is my favorite vegetable. The color is exquisite, it’s naturally sweet, healthy, low in calories and very versatile. I purée it for soups, roast it to toss in salads, tostadas, and of course, pastas, like this Farfalle Pasta with Roasted Butternut Squash!
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Farfalle Pasta with Roasted Butternut Squash and spinach in a large beige bowl on marble surface

How I Do It:

This complete meal pasta is a crowd pleaser and fairly easy to make. You can use pre-cut butternut squash, but I prefer fresh (big surprise). If you use a store bought, just make sure it’s really fresh, not packaged with an expiration date that is a week or two out. If, like me you want to peel and cut your own, I have some tips on how to make working with this hearty vegetable a cinch!

A close up of Farfalle with Roasted Butternut Squash and Baby Spinach

 

 

How To Work with Butternut Squash:

Butternut Squash can be a trick to work with unless you have the right tools. A ‘Y’ peeler makes peeling a snap and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife)

A female's hands demonstrating how to peel and cut butternut squash for Farfalle Pasta with Roasted Butternut Squash from www.theorganickitchen.org

Once the butternut is cut up, roast  in the oven until the edges are slightly browned. This usually takes about 45 minutes.

A pan of cut butternut squash on rimmed baking sheet being put in the over to roast for Farfalle Pasta with Roasted Butternut Squash from www.theorganickitchen.org

How To Caramelize Onions:

While the butternut squash is roasting, caramelize the onions. The key to caramelizing is patience. For a little tutorial on how to caramelize onions, click hereHonestly the combination of flavors in this pasta is so lovely! I hope you love it as much as we do.

A pan on the stove filled with caramelized onions with a female's hand pouring balsamic glaze onto onions

 

THE PASTA AND TIPS FOR COOKING IT!

When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and be sure to stir frequently.
5. Little known fact, if serving immediately, do not rinse! Just tap the colander on the sink to remove extra water.

MAKE IT GLUTEN FREE AND JUST AS GOOD:

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t as lucky, you can order it here! The best thing about Jovial pasta (besides the taste and texture) is that the grains are soaked for easy digestion. That’s a really great and rare thing for a store bought pasta!

Farfalle Pasta with Roasted Butternut Squash in a large bowl on marble table

The Recipe: Farfalle Pasta with Roasted Butternut Squash

What you will need: Butternut Squash can be a trick to work with unless you have the right tools. A ‘Y’ peeler makes peeling a snap and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife) You will also need  a microplane to grate parmesan, and a rimmed cookie sheet covered with unbleached parchment paperIf you need gluten free pasta, click here!

Farfalle Pasta with Roasted Butternut Squash
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Butternut squash is my favorite vegetable. The color is exquisite, it’s naturally sweet, healthy, and very versatile. I purée it for soups, roast it to toss in salads, tostadas, and of course, pastas, like this Farfalle Pasta with Roasted Butternut Squash!

Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, easy pasta recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 1 16 oz package Farfalle pasta
  • 5 cups butternut squash peeled and cubed (1/2 inch cubes)
  • 1 large yellow onion cut in half, sliced and caramelized
  • 4 cloves garlic minced
  • 1 cup freshly grated Parmesan cheese or skip it to make this recipe vegan
  • Spinach leaves a handful or two…
  • ½ cup roasted pine nuts
  • Olive oil
  • Sea Salt to taste
  • Freshly ground pepper
Instructions
  1. Preheat oven to 425. Place rack in upper third of oven.
  2. Place peeled and cut butternut squash in large bowl, drizzle with olive oil and toss. All squash should be lightly coated with olive oil. Then sprinkle  with sea salt and freshly ground pepper, toss. Place seasoned squash on rimmed cookie sheet covered with parchment paper and roast for 45-50 minutes, or until cooked to your liking. I like mine with browned edges.
  3. To caramelize onions: Drizzle 1 Tablespoon olive oil into pan on medium heat. Add sliced onion. Sauté, stirring occasionally till well caramelized (20 -25 minutes) then sprinkle with a little sea salt and pepper. Take off heat and set aside.
  4. Grate cheese. When squash is almost done, start pasta boiling.
  5. Place a handful or two of fresh spinach into the bottom of a large bowl. When pasta is ready, strain in a colander (do not rinse) pour hot pasta over spinach and allow the pasta to steam the spinach for a minute. Drizzle the pasta with 2-3 tablespoons olive oil, toss. Add caramelized onions, minced garlic, and roasted squash, toss again.
  6. Add cheese, pine nuts and sprinkle with sea salt to taste, toss and serve.

I hope you enjoy this pasta a much as I do!

 

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