Chunky Butternut Squash Tomato Pasta

Chunky Butternut Squash Tomato Pasta

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

  • dried pasta

    reserve pasta water

    8 ½ oz
  • butternut squash

    approx. ¾ med. squash

    1 ½ lb
  • mini tomatoes

    halved or whole if small

    ¾ lb
  • arugula

    2 handfuls, finely chopped

    1 ¾ oz
  • garlic cloves

    finely chopped

    2
  • sweet and hot paprikas

    each

    ½ tsp
  • onion granules
    ⅓ tsp
  • fine sea salt
    ½ tsp
  • olive oil
    3 ½ tbsp

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!

Chunky Butternut Squash Tomato Pasta

Chunky Butternut Squash Tomato Pasta

425 cal

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About this Recipe

Looking for a comforting yet vibrant dinner that comes together with ease? This Chunky Butternut Squash Tomato Pasta delivers a satisfying meal that's both hearty and bursting with fresh flavors. You'll love how simple it is to bring restaurant-quality taste to your table.

What sets this butternut squash and tomato pasta apart is the dynamic duo of roasted butternut squash and sweet, tangy mini tomatoes. Roasting coaxes out incredible depth and natural sweetness, creating a chunky sauce that generously coats every strand of pasta. This approach ensures a rich, cohesive dish that’s easy to make and extremely adaptable to your pantry.

Prepare for a symphony of flavors in every forkful. You'll encounter the tender, naturally sweet chunks of butternut squash mingling with juicy, slightly burst tomatoes. The fresh bite of finely chopped arugula adds a lovely peppery contrast, while hints of garlic, sweet paprika, hot paprika, and onion granules weave through to create a deeply savory and gently spiced experience. The result is a dinner that feels indulgent yet light, with a balanced profile of sweet, tangy, and savory notes.

The beauty of this chunky butternut squash tomato pasta lies in its flexibility. While the specified 0.75 pound of mini tomatoes offers a burst of sweetness, feel free to use similar small, sweet tomato varieties. The fresh arugula adds a lovely peppery counterpoint, but finely chopped spinach would also work if you prefer a milder green. For the butternut squash, choosing a firm, unblemished medium squash is key for the best texture and flavor.

Perfect for a cozy weeknight dinner or a relaxed weekend meal, this pasta stands beautifully on its own. A simple side salad or crusty bread would complement its rich flavors wonderfully.

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