Sunday, November 10, 2019

Pasta With Roasted Butternut Squash & Onions

Pasta With Roasted Butternut Squash & Onions is a lovely dish to celebrate the delicious and super nutritious butternut squash. Once you have the butternut and onions roasted, the rest of the recipe goes really fast. Roasting brings out the nutty sweetness of both the butternut and onions. 

Use non-wheat pasta for a Gluten Free recipe.

Pasta With Roasted Butternut Squash & Onions

1 small Butternut, peeled and cut into bite size chunks
1 large Onion, cut into largish dice
1 tsp Oil
2-3 pinches Red Pepper Flakes
1 big clove Garlic, minced
1 tsp dried Thyme leaves
Salt and freshly ground Black Pepper
3-4 Green Onions, thinly sliced

4 oz dried short Pasta, cooked
2-3 Tbsp pasta cooking water
Vegan Parmesan Or chopped Toasted Nuts and Seeds, to serve


Preheat the oven to 425 degrees F.

Line a rimmed baking pan with parchment paper. Place the butternut and onions in a single layer evenly. Sprinkle with a good amount of salt and pepper.  

Roast in the oven until the veggies brown a little and become tender. Remove from oven and reserve.

While the veggies are roasting, start cooking the pasta according to package directions. Drain when ready reserving a little of the cooking water.

Heat the oil in a skillet and add red pepper flakes. When the pepper sizzles add the garlic and cook for a few seconds more.

Stir the thyme and the  roasted veggies and mix well.

Tip in the pasta and a few tablespoons of the cooking liquid and mix well. Taste and adjust the seasonings.

Sprinkle the green onions on top.

Serve hot with a little vegan parmesan or the nuts and seeds sprinkled on top.


Roasted Butternut & Onions

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