Butternut Squash and Arugula Pasta

Amanda's Plate butternut squash pasta

One of my favorite things about fall are all the different varieties of squash. Growing up, my family ran a small produce market and I absolutely loved when we got in the first pumpkins of the season. All those gourds, inspired this butternut squash and arugula pasta! 

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. 

I created this butternut squash and arugula pasta recipe last year. It makes a filling and satisfying dinner.

How To Cut Your Squash

The most time consuming aspect is peeling, cubing and roasting the butternut squash which takes about 15 minutes. I learned a tip while watching The Chew. If you first prick the squash with a fork and place in the microwave for 2-3 minutes, it will help loosen the skin and the squash will roasted just a little bit faster.

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

Butternut Squash and Arugula Pasta
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Prep time: 
Cook time: 
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Serves: 8 servings
 
A delicious pasta dish with beautiful, sweet, oven roasted butternut squash
Ingredients
Squash
  • 1 medium butternut squash, peeled, cubed about 5 cups
  • ½ teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons fresh sage, chopped
Pasta
  • 1 pound spaghetti noodles
  • 6 cups fresh baby arugula
  • 1 tablespoon minced garlic
  • 1 cup finely chopped yellow onion
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts (or almond slivers), toasted
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
Instructions
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. Reserve ¼ cup pasta water.
  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. Add ¼ cup reserved pasta water.
  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!

Butternut squash arugula pasta

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate @AmandasPlate.

 

Xoxo, 

 

Amanda

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