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Recipes » Main Dish » Rosemary and Garlic Baked Butternut Squash Pasta
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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 2018 Center for Nutrition Studies. All rights reserved.

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