Creamy Roasted Butternut Squash Bowtie Pasta
Ingredients:
For the roasted squash:
2 cups butternut squash, peeled and cube
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp paprika (optional)
For the pasta and sauce:
250g (about 2½ cups) bowtie (farfalle) pasta
2 tbsp olive oil
3 cloves garlic, minced
½ small onion, finely chopped
½ cup vegetable broth or pasta water
½ cup heavy cream (or use cashew cream for vegan)
⅓ cup grated Parmesan cheese (optional for vegan)
1 tbsp lemon juice
Salt and pepper to taste
Fresh sage or thyme (optional)
Instructions:
Roast the Butternut Squash:
Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, pepper, and paprika.
Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
Cook the Pasta
Boil the bowtie pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain.
Make the Sauce:
In a pan, heat butter or oil over medium heat.
Sauté onion and garlic until soft and fragrant (2–3 min).
Add roasted squash and mash slightly.
Pour in vegetable broth and simmer for 23 minutes.
Blend the Sauce (Optional):
For a super creamy texture, transfer the mixture to a blender and blend until smooth.
Return to the pan and stir in cream, Parmesan, and lemon juice.
Adjust salt and pepper.
Combine:
Add cooked pasta to the sauce.
Toss well to coat, adding a splash of reserved pasta water if needed for creaminess.
Garnish with fresh herbs and extra cheese if desired.
Time:
Prep: 10 min
Cook: 30–35 min
Total: 40–45 min
Nutrition (per serving, ~4 servings):
Calories: ~390
Protein: 10g
Carbs: 55g
Fat: 14g
Fiber: 4g
FAQs
Can I make it vegan?
Yes! Use olive oil, cashew cream or coconut milk, and nutritional yeast instead of Parmesan.
Can I add protein?
Sure — grilled chicken, chickpeas, or crispy tofu work great.
Store leftovers?
Yes, refrigerate in an airtight container for up to 3 days. Reheat with a splash of
water or cream.