Roasted Butternut Squash Pasta Recipe By Tasty

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EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY



Easy Butternut Squash Ravioli Recipe by Tasty image

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese
2 cups flour
4 eggs
1 tablespoon olive oil
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  • Bake until the squash is golden brown and tender, about 30 minutes.
  • While the squash is in the oven, make the dough.
  • When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  • Rinse the bowl of the food processor.
  • To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  • Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  • Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  • Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  • Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  • Separate each ravioli with a knife or cutting tool.
  • Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  • In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  • Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  • Serve the pasta with brown butter sauce.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

BUTTERNUT SQUASH STUFFED PASTA BAKE RECIPE BY TASTY



Butternut Squash Stuffed Pasta Bake Recipe by Tasty image

Here's what you need: olive oil, butternut squash, salt, garlic, ground turkey, italian seasoning, red pepper flakes, black pepper, spinach, salt, ricotta cheese, egg, parmesan cheese, salt, pepper, butter, flour, milk, salt, pepper

Provided by Hitomi Aihara

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cups butternut squash, diced
1 teaspoon salt
3 cloves garlic, minced
1 lb ground turkey
2 teaspoons italian seasoning
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 cups spinach
1 teaspoon salt
15 oz ricotta cheese
1 egg
¼ cup parmesan cheese
salt, to taste
pepper, to taste
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 pinch salt
1 pinch pepper

Steps:

  • Heat olive oil in a large pan.
  • Add the butternut squash and salt, and sauté for a few minutes.
  • Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
  • Add in spinach and salt until the spinach is wilted.
  • In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
  • Add the cooked squash mixture into the bowl. Mix until evenly blended.
  • Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
  • Heat butter in a medium pan. Once melted, add in flour.
  • Cook the flour until it turns light brown.
  • Add milk to the pan and stir continuously until the sauce thickens.
  • Add a pinch of salt and pepper.
  • In a casserole dish, sheet the sauce on the bottom.
  • Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
  • Bake at 400°F (200°C) covered for 30 minutes.
  • Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 15 grams, Fat 23 grams, Fiber 1 gram, Protein 26 grams, Sugar 3 grams

ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY



Roasted Butternut Squash Pasta Recipe by Tasty image

Here's what you need: butternut squash, white onion, olive oil, salt, pepper, nutmeg, vegetable broth, almond milk, garlic, red pepper flakes, dried sage, broccoli, whole wheat pasta, grated parmesan cheese

Provided by Spencer Kombol

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 butternut squash, peeled and cubed
½ white onion, chopped roughly
olive oil, to taste
salt, to taste
pepper, to taste
nutmeg, to taste
1 cup vegetable broth
1 cup almond milk
2 cloves garlic, minced
1 teaspoon red pepper flakes, optional
1 teaspoon dried sage
1 head broccoli, steamed
8 oz whole wheat pasta, cooked
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 400°F (200°C).
  • Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
  • Roast for 25-30 minutes, or until tender.
  • Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
  • In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
  • Add cooked pasta and steamed broccoli and stir to combine.
  • Top with Parmesan, and serve.
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 93 grams, Fat 24 grams, Fiber 9 grams, Protein 12 grams, Sugar 13 grams

ROASTED BUTTERNUT LINGUINE



Roasted Butternut Linguine image

Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. -Kim Caputo, Cannon Falls, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

4 cups cubed peeled butternut squash
1 medium red onion, chopped
3 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/2 pound uncooked linguine
2 cups julienned Swiss chard
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat., Bake, uncovered, 45-50 minutes or until tender, stirring occasionally., Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.

Nutrition Facts : Calories 384 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 6g fiber), Protein 10g protein.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

ROASTED BUTTERNUT SQUASH SOUP RECIPE BY TASTY



Roasted Butternut Squash Soup Recipe by Tasty image

This batch of creamy butternut-flavored soup is the perfect fall meal for you and your loved ones.

Provided by Chris Rosa

Categories     Sides

Time 2h10m

Yield 8 servings

Number Of Ingredients 16

2 butternut squashes, peeled, seeded and cut into 2 in (5 cm) cubes
4 tablespoons olive oil, divided
2 ½ teaspoons kosher salt, divided
4 tablespoons unsalted butter, divided
1 large white onion, diced
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 cup dry white wine
8 cups vegetable broth
½ cup heavy cream, plus more for serving
½ cup walnuts, toasted
8 teaspoons chive oil, for serving
2 cups ice
8 cups water, divided
½ oz fresh chives
¾ cup neutral oil

Steps:

  • Preheat the oven to 400˚F (200°C).
  • In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
  • Roast the squash for 60-70 minutes, until completely tender and just beginning to brown on the edges.
  • Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8-10 minutes, until the onion is translucent and fragrant.
  • Add the garlic and sage and stir to combine. Sauté for another 8-10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2-4 minutes, until reduced by about half.
  • Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, until the squash is completely broken down.
  • Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt, plus more to taste.
  • Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
  • To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
  • Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
  • Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
  • Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
  • Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
  • Enjoy!

CREAMY BUTTERNUT SQUASH PASTA



Creamy Butternut Squash Pasta image

Good veggie dish.

Provided by Melissa Ulmer

Categories     Vegetarian Pasta Main Dishes

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package ziti
1 tablespoon olive oil
2 cups cubed butternut squash
1 tablespoon minced fresh garlic
2 teaspoons rubbed dried sage
1 teaspoon dried thyme
1 ½ cups heavy cream
1 cup fresh spinach leaves
¼ cup grated Parmesan cheese, or more to taste
salt and ground black pepper to taste
3 tablespoons chopped walnuts

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
  • Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
  • Divide between 8 bowls. Top with walnuts and more Parmesan.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g

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BAKED BUTTERNUT SQUASH PASTA RECIPES - FOOD NEWS
Instructions ROASTING THE BUTTERNUT SQUASH Preheat oven to 400 degrees F. Place the chopped butternut squash on a parchment lined baking sheet. Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender. Set the cooked butternut squash aside while continuing with the rest of the recipe.
From foodnewsnews.com
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ROASTED BUTTERNUT SQUASH PASTA RECIPES - CREATE THE MOST …
All cool recipes and cooking guide for Roasted Butternut Squash Pasta Recipes are provided here for you to discover and enjoy ... Healthy Tasty Baked Chicken Recipes Flavorful Soup Recipes Healthy Good Healthy Soup Recipes Healthy Low Fat Soup Recipes Lettuce Wraps Healthy Recipe Is Cooking On Charcoal Unhealthy Healthy Grilling Recipes Low Calorie Easy …
From recipeshappy.com
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RECIPES WITH SQUASH | TASTE OF HOME
Browse Taste of Home’s collection of delicious squash recipes including varieties like butternut squash, spaghetti squash, acorn squash and more. View More in: Acorn Squash. Butternut Squash. Spaghetti Squash. Summer Squash. Add Filter. Squash. Easy.
From tasteofhome.com
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ROAST BUTTERNUT SQUASH – A CREAMY PASTA RECIPE VERSION
2019-10-18  · Plate it and finish with more sauce and seasoning to taste. Garnish the dish with small pieces of prosciutto, roasted pumpkin seeds, squash cubes and a little more pecorino cheese. If you like more chew cook the pasta less. Plate it and eat! An easy roast Butternut squash recipe that is simple, tasty & healthy!
From pastaboypeter.com
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Top Asked Questions

How to cook butternut squash for pasta?
Simple to make, pasta is tossed in a roasted seasonal squash that’s turned into a sauce for a comforting meal everyone will love! Place the butternut squash, onions and garlic on a baking sheet, drizzle with olive oil and season. Roast until golden brown and starting to caramelize. Transfer the roasted squash to a pan.
What is your best butternut squash salad recipe?
2 cups baby spinach, roughly chopped 2 tbsp fresh shaved parmesan cheese 4 sage leaves, sliced thin kosher salt and freshly ground black pepper, to taste Save Instructions Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
What is the recipe for butternut squash and orecchiette?
Ingredients 1 medium butternut squash peeled & cut into 3/4" pieces 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon garlic powder 1 tablespoon olive oil Salt & pepper to taste 8 ounces uncooked orecchiette pasta 2 tablespoons butter 1 tablespoon fresh sage chopped Freshly grated parmesan cheese (optional)
What is roast squash and how to cook it?
Roasting helps to caramelize the squash, creating an extra layer of flavor you wouldn’t get from simply sautéing it or steaming it. Toss the cubed squash with a little bit of olive oil and plenty of salt and pepper. Spread on a baking sheet and roast in the oven until super soft and caramelized. Cook the pasta.

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