Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
Pasta is easy to keep in the pantry, so it is a go-to weeknight meal. Make a healthy twist on pasta with my creamy and delicious Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce, made with perfectly seasoned squash, your favorite pasta or ravioli, and an irresistible sauce that is cheesy and addictive!
You can never go wrong with pasta.
When you have your favorite pasta varieties on hand, you can make a fast and fun meal that tastes great. While many say that pasta is not in itself a healthy meal, you can add elements to make it nutritious!
That is exactly what I've done with this Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce! I make a luxurious parmesan cream sauce with lots of garlic alongside some spiced roasted squash. I then mix in my favorite spinach ravioli and I have a healthy meal in just 30 minutes!
This dish is perfect for busy weeknights when you have to get to a soccer game, ballet recital, or other activity. Plus, it is filling enough to sustain you all the way until breakfast!
Choosing Your Perfect Pasta
As I said before, you can use any type of pasta that you like in this recipe. That is what makes Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce so adaptable!
I enjoy eating ravioli because of the cheesy filling, which adds so much to any sauce that you pair it with. My personal favorite is the spinach-flavored ravioli because of the color and added nutrients.
Choose from any of these pasta varieties for this dish:
- Tagliatelle
- Orecchiette
- Spirals
- Tortellini
- Angel hair
- Bucatini
- Shells
- Penne
You can also use gluten-free pasta, whole-wheat pasta, or even zoodles for a low-carb option!
Ingredients in Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
- 1 (8 oz.) package organic spinach + cheese ravioli
For the Roasted Butternut Squash:
- a small butternut squash, peeled + cubed (about 1 lb.)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- a teaspoon of dried parsley
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- a teaspoon of garlic powder
For the Parmesan Garlic Sauce:
- 1 tablespoon unsalted butter, for cooking
- 4 garlic cloves, minced
- 1 cup organic heavy cream
- ¼ cup organic chicken or veggie stock, low-sodium
- 2 tablespoons white cooking wine
- 1 teaspoon sea salt + black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon dried or fresh parsley leaves
- ½ teaspoon smoked paprika
- 1 ½ cups freshly grated parmesan cheese
How to Make Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
To Roast the Butternut Squash:
Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining them with parchment paper.
In a bowl, add the cubed butternut squash along with the olive oil and all seasonings, gently mixing everything together until veggies are fully coated.
Add the veggies onto the baking sheet (in a single layer) and bake for 25-30 minutes or until butternut squash is charred and golden.
To Cook the Pasta:
Cook pasta according to packaging.
NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on the brand.
To Make the Parmesan Garlic Sauce:
In a medium skillet over medium-high heat, add 1 tablespoon of butter until melted.
Add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in the seasonings and stir until well combined.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken/veggie stock, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in about 2 cups of the roasted butternut squash, stirring until combined.
NOTE: The sauce might turn a little close to the butternut squash color----that's fine!
When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to the pasta. Serve immediately!
Bon Appetit!
Other Recipes You'll Love
This Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce is seriously epic, so try some other recipes like it!
- Easy Roasted Butternut Squash Soup
- Butternut Squash Sweet Potato Shepherd's Pie
- Meatless Pumpkin Skillet Lasagna
- Vegan Maple Pumpkin Pie
- Vegan Pumpkin Spice Muffins
MADE OUR RECIPE(S)?
If you choose to make this Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
Ingredients
- 1 (8 oz.) package organic spinach + cheese ravioli (I love using Artisola)
ROASTED BUTTERNUT SQUASH:
- 1 small butternut squash, peeled + cubed (About 1 lb.)
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
PARMESAN GARLIC SAUCE:
- 1 tablespoon unsalted butter, for cooking
- 4 garlic cloves, minced
- 1 cup organic heavy cream + more if needed!
- ¼ cup organic chicken or veggie stock, low-sodium
- 2 Tbsps white cooking wine
- 1 teaspoon sea salt + black pepper
- 1 teaspoon dried or fresh parsley leaves
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 ½ cups freshly grated parmesan cheese
Instructions
TO ROAST THE BUTTERNUT SQUASH:
- Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining them with parchment paper.
- In a bowl, add the cubed butternut squash along with the olive oil and all seasonings, gently mixing everything together until veggies are fully coated.
- Add the veggies unto the baking sheet (in a single layer) and and bake for 25-30 minutes or until butternut squash is charred and golden.
COOK THE PASTA:
- Cook pasta according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand.
TO MAKE THE PARMESAN GARLIC SAUCE:
- In a medium skillet over medium-high heat, add 1 tablespoon of butter until melted.
- Add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in the seasonings and stir until well combined.
- Reduce the heat to medium-low and slowly add in the heavy cream, chicken/veggie stock, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in about 2 cups of the roasted butternut squash, stirring until combined. NOTE: The sauce might turn a little close to the butternut squash color----that's fine!
- When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Serve immediately!
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
Nutrition
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