Recipes » Main Dish » Rosemary and Garlic Baked Butternut Squash Pasta
T. Colin Campbell Center for Nutrition Studies
Rosemary and Garlic Baked Butternut Squash Pasta

Rosemary and Garlic Baked Butternut Squash Pasta

By 9 votes, average: 4.56 out of 59 votes, average: 4.56 out of 59 votes, average: 4.56 out of 59 votes, average: 4.56 out of 59 votes, average: 4.56 out of 5(9)
Silky butternut squash makes this creamy, dairy-free pasta dish even more delicious. So tasty and loaded with plant-based goodness. I suggest serving with steamed greens or a simple salad.
Prep: 20 mins Cook: 45 mins Total: 1 hr 5 mins Yield: 6-8 servings
Gluten Free Soy Free

Ingredients

Ingredients

  • 1 small yellow onion, diced
  • 5 garlic cloves, minced
  • 1 small squash, peeled, deseeded and diced (5 ½-6 cups)
  • 3 cups low-sodium vegetable broth
  • 1 Tbsp minced fresh rosemary
  • ¼ tsp red pepper flakes
  • 1 Tbsp lemon juice
  • ½ cup walnuts (soaked in water for three hours)
  • ½ tsp salt
  • 1 pound whole wheat or brown rice penne pasta

Garnish Toppings

  • ½ cup chopped toasted walnuts (optional)
  • 1 tsp finely chopped fresh rosemary
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Preheat oven to 400 degrees F.
  • 2. In a large saucepan sauté the onions in 3-4 tablespoons of water until the onions soften (4-6 minutes). Add the garlic and continue to sauté for another 2 minutes. Add water as needed, 1 tablespoon at a time, to prevent burning.
  • 3. Add the squash, vegetable broth, rosemary and red pepper flakes. Bring the mix to a boil, reduce to a simmer, partially cover and simmer for 15-20 minutes until the squash is tender. Add more broth if needed but only enough to cover the squash.
  • 4. Transfer the mix to a blender. Drain the walnuts and add to the blender along with the lemon juice, and salt. Blend on high until smooth and well combined.
  • 5. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to directions. Once cooked, drain and rinse under cold water. Shake off any excess water and return the pasta to the pot.
  • 6. Add the butternut squash sauce to the pasta and mix well. Transfer the mix to a 9x13 inch casserole dish (or a deep 9x9 inch dish) and bake uncovered for 20-25 minutes or until the top is browned.
  • 7. While the pasta is baking, toast the walnuts. Spread them on a baking sheet and bake for 5-8 minutes until fragrant. Watch closely as they’ll burn quickly! Remove from the oven and once cool roughly chop them. Add the chopped walnuts to a bowl and mix in the additional teaspoon of finely chopped rosemary.
  • 8. When the pasta is done, remove from the oven and let sit for 5 minutes. Garnish with the toasted walnut/rosemary mix. Divide among plates or bowls and enjoy!

Cooking Tips

Cooking Tips

  • 1. This baked pasta pairs well with a simple green salad or steamed broccoli.
  • 2. Fresh rosemary is key to this pasta. You can use 2 teaspoons of dried rosemary instead but the flavour and fragrance will not be the same.

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