Get 15% Off Plant-Based Nutrition Certificate Holiday Sale
Recipes » Main Dish » Rosemary and Garlic Baked Butternut Squash Pasta
CNS Logo
Rosemary and Garlic Baked Butternut Squash Pasta

What You'll Need


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


How to Make It


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

This baked pasta pairs well with a simple green salad or steamed broccoli.

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.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

100% online, work at your own pace
Attentive and interactive learning team
Science-based foundation
A trusted credential

Sign up for our free newsletter

Inspiring articles and recipes in your inbox