Chunky Butternut Squash Tomato Pasta

Chunky Butternut Squash Tomato Pasta

from everydayhealthyrecipes.com
Dinner
50 min
425 kcal / serving

This butternut squash tomato pasta features pasta coated in roasted chunky butternut squash sauce and sweet and tangy tomatoes. It's easy to make, requires a handful of ingredients and is extremely adaptable.

Ingredients

  • 8 ½ ouncesdried pasta (reserve pasta water)
  • 1 ½ poundsbutternut squash (approx. ¾ med. squash)
  • ¾ poundmini tomatoes (halved or whole if small)
  • 1 ¾ ouncesarugula (2 handfuls, finely chopped)
  • 2garlic cloves (finely chopped)
  • ½ teaspoonsweet and hot paprikas (each)
  • ⅓ teaspoononion granules
  • ½ teaspoonfine sea salt (and pepper to taste.)
  • 3 ½ tablespoonsolive oil

Directions

  1. 1

    Preheat the oven to 400 F/ 200 C/gas mark 6. Line a large baking sheet with parchment and set aside.

  2. 2

    Peel: Cut the butternut squash in half along the width. Place one half on one end and using a sharp knife slice the skin off downwards all the way around. Cut each half through the base and using a melon baller or large spoon scoop out the innards and seeds. Cut the butternut squash into cubes ready for seasoning and roasting.

  3. 3

    Season butternut squash: Place the cubed squash inside a mixing bowl, add the paprikas, onion granules, salt and pepper and 1 tablespoon of oil. Stir thoroughly.

  4. 4

    Roast: Arrange the cubes on top of your baking sheet. Roast in the centre of the oven for about 40-45 minutes or until the squash is fork tender and lightly browned.

  5. 5

    Boil the pasta: Boil the pasta a little al dente (firm) in salted water. Strain (reserving the pasta water) then combine the pasta with the arugula and 2 teaspoons of oil. Set aside.TIP: Start cooking the pasta half way through roasting the squash.

  6. 6

    Fry tomatoes: In a large pan heat 1 tablespoon of oil, add halved tomatoes, season with salt and pepper and fry over a medium/high heat for 2-3 minutes then turn over and cook for 2-3 more minutes. Transfer the tomatoes to a bowl.TIP: Make sure you do not overcook the tomatoes. They should soften but still keep their shape.

  7. 7

    Make sauce: Using the same pan add 1 tablespoon of oil, chopped garlic and cook for a minute. Next add about 1/3 of the roasted butternut squash. Smash using a fork, add about 2/3 cup (160ml) of pasta water and cook for a minute just to heat up. Adjust the seasoning as necessary.

  8. 8

    Add pasta and vegetables: Stir the pasta into the sauce then add the remaining chunks of butternut squash, tomatoes (along with any juices) and serve!