ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY
Here's what you need: butternut squash, white onion, olive oil, salt, pepper, nutmeg, vegetable broth, almond milk, garlic, red pepper flakes, dried sage, broccoli, whole wheat pasta, grated parmesan cheese
Provided by Spencer Kombol
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
- Roast for 25-30 minutes, or until tender.
- Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
- In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
- Add cooked pasta and steamed broccoli and stir to combine.
- Top with Parmesan, and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 93 grams, Fat 24 grams, Fiber 9 grams, Protein 12 grams, Sugar 13 grams
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
PUMPKIN PASTINA SERVED FAMILY STYLE IN A PUMPKIN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3's cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own a good while.
- Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste, for seasoning.
- Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately.
- Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving.
BUTTERNUT PUMPKIN PASTA
I made this one up last night as I've always been a fan of Pumpkin Pasta Sauce and we had some leftover Blue Cheese Dip from a Buffalo Wing binge on the weekend. it is not an overpowering Blue cheese taste, and is quite subtle, enhancing the taste of the other ingredients beautifully.
Provided by PersephoneDownUnder
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
- Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
- Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
- Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
- Cook pasta until al dente.
- Deglaze skillet with a splash of white wine.
- Drain butternut and mash flesh. Add to skillet.
- Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
- Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.
Nutrition Facts : Calories 781.9, Fat 33.9, SaturatedFat 9.3, Cholesterol 27.1, Sodium 576, Carbohydrate 104.2, Fiber 14.1, Sugar 2, Protein 13.9
PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.
Provided by Melissa Clark
Categories dinner, easy, one pot, pastas, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
- Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
- In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
- Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
More about "roasted butternut squash pastina served in a pumpkin recipes"
ROASTED BUTTERNUT SQUASH - EASY CINNAMON MAPLE GLAZED …
From mamagourmand.com
5/5 (8)Total Time 40 minsCategory Side DishCalories 116 per serving
- Divided and sprinkle olive oil, pumpkin pie spice, and salt (NOT MAPLE SYRUP) over the squash on the two baking sheets. Toss to combine ingredients and coat the butternut squash with oil and seasonings. Spread squash cubes evenly out on the baking sheets.
- Bake for 20 minutes. Remove from oven to flip and toss squash. Bake for 10-15 minutes more, or until butternut squash is toasted and caramelized. Remove from oven and toss with maple syrup before serving.
ROASTED BUTTERNUT SQUASH PASTA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (23)Calories 403 per servingCategory Entree
- Slice your squash in half lengthwise, leaving skin on (reserve the other half for another use, such as Butternut Squash Soup!). NOTE: Your squash should be bright orange in color. If pale, it’d be best to try another squash. Scoop out seeds and discard or compost.
- Rub squash in a bit of oil and sprinkle with salt and pepper. Place garlic cloves on the prepared baking sheet and top with squash cut-side down (the squash should cover the garlic so it doesn’t burn). Bake for 35-40 minutes, or until the skin is blistered, golden brown, and a knife inserted into the squash comes out very easily.
CREAMY ROASTED GARLIC BUTTERNUT SQUASH PASTA.
From halfbakedharvest.com
4.7/5 (538)Calories 326 per servingTotal Time 1 hr
ROASTED BUTTERNUT SQUASH RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
BUTTERNUT SQUASH AND PUMPKIN PASTA - SNACKING IN …
From snackinginsneakers.com
ROASTED BUTTERNUT SQUASH (30 MINUTES!) - MINIMALIST …
From minimalistbaker.com
CREAMY ROASTED BUTTERNUT SQUASH PASTA WITH SAUSAGE …
From juliasalbum.com
ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP - RECIPE …
From reciperunner.com
ROASTED BUTTERNUT SQUASH | EASY AND DELICIOUS SIDE - WELL …
From wellplated.com
ROASTED BUTTERNUT SQUASH PASTA • SALT & LAVENDER
From saltandlavender.com
ROASTED BUTTERNUT SQUASH PASTA | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.7/5 (9)Category EntreeCuisine American/MediterraneanCalories 545 per serving
ROASTED BUTTERNUT SQUASH PASTA SAUCE - VEGGIE CHICK
From veggiechick.com
HOW TO ROAST BUTTERNUT SQUASH - EASY ROASTED BUTTERNUT SQUASH …
From delish.com
BUTTERNUT SQUASH PASTA RECIPE - CREAMY, HEALTHY, DELICIOUS
From chocolatecoveredkatie.com
ROASTED BUTTERNUT SQUASH AND PUMPKIN LASAGNA - SAVORING ITALY
From savoringitaly.com
HOW TO ROAST BUTTERNUT SQUASH | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY BUTTERNUT SQUASH PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED BUTTERNUT SQUASH PASTINA SERVED IN A PUMPKIN
From recipenet.org
You'll also love