Butternut Squash and Arugula Pasta

fall pasta dish, butternut squash pasta, butternut squash and arugula pasta

One of my favorite things about fall are all the different varieties of squash.Short, tall, round, flat, the colors, the sizes, the shapes are mesmerizing.

Growing up, my family ran a small produce market and I absolutely loved when we got in the first pumpkins of the season.

My sister, Deana and I would help arrange the vibrant, orange squash on hay stacks. We would carefully place heirloom Indian corn in between the pumpkins and then stand back and admire our work. We then spent the rest of the time running around the store and munching on treats.

Fast forward fifteen years, and I am no longer running around our store. I am in my kitchen with Hussein. The time spent in the store learning about the different fruits and vegetables we carried would sure come in handy.

Hussein and I love making homemade pasta. It is best made with a companion, as you need some extra hands to help crank it out.

We came about this recipe a few years ago at Sur La Table. On most days, we don’t have the time to make homemade pasta, so we made some modifications which make this recipe weeknight friendly!

The most time consuming aspect is peeling, cubing and roasting the butternut squash which takes about forty-five minutes from start to finish.

butternut squash, how to cook butternut squash, how to peel butternut squash IMG_4099 IMG_4106 IMG_4108

Here is my recipe:

Butternut Squash and Arugula Pasta
Serves 6
A delicious pasta dish with beautiful, sweet, oven roasted butternut squash
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Cook Time
1 hr
Cook Time
1 hr
370 calories
33 g
7 g
23 g
10 g
4 g
111 g
530 g
3 g
0 g
17 g
Nutrition Facts
Serving Size
111g
Servings
6
Amount Per Serving
Calories 370
Calories from Fat 199
% Daily Value *
Total Fat 23g
35%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 7mg
2%
Sodium 530mg
22%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
9%
Sugars 3g
Protein 10g
Vitamin A
11%
Vitamin C
8%
Calcium
15%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium butternut squash, peeled, cubed about 5 cups
  2. 1/2 teaspoon kosher salt
  3. 3 tablespoons extra virgin olive oil
  4. 1/2 teaspoon fresh ground black pepper
  5. 2 teaspoons fresh sage, chopped
Pasta
  1. 1/2 pound spaghetti noodles
  2. 6 cups fresh baby arugula
  3. 1 tablespoon minced garlic
  4. 3/4 cup chopped onion
  5. 1/2 cup freshly grated Parmesan cheese
  6. 1/4 cup pine nuts, toasted
  7. 1/4 cup extra virgin olive oil
  8. 1/2 teaspoon kosher salt
  9. 1/2 teaspoon fresh ground black pepper
For the butternut squash
  1. Preheat oven to 400 degrees
  2. Toss cubed butternut squash with olive oil, kosher salt, pepper and fresh sage
  3. Spread onto a sheet pan and bake for 30 minutes, stirring once, until squash is tender and golden. Set aside
  4. Cook pasta until al dente
  5. In a large pan, heat olive oil and add in garlic and onions. Mix in the arugula until wilted and stir in the cooked spaghetti noodles
  6. Add the butternut squash, pine nuts and Parmesan cheese
  7. Toss until all noodles are evenly coated
  8. Sprinkle on more Parmesan, if desired
  9. Place in serving dish and enjoy!
beta
calories
370
fat
23g
protein
10g
carbs
33g
more
Amanda's Plate http://amandasplate.com/

 

 

I hope you have noticed my more in depth, story telling approach to blogging now! I am trying to apply some of the writing tips I learned at the International Food Blogger Conference. 

You can read more about my experience here: IFBC overview

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