This roasted butternut squash pasta is the perfect vegetarian dinner recipe for fall. It's quick & easy to make with spaghetti and fresh or frozen butternut squash!
It's almost fall, which means that butternut squash season is here! If you're looking for a simple but satisfying fall meal, then spaghetti with roasted butternut squash is sure to do the trick.
My favorite way to enjoy butternut squash is by dicing it and then roasting it with a little bit of oil, salt, and pepper. That's how we'll prepare it for this easy recipe (and for my tortellini with butternut squash and warm kale salad recipes!).
If you came to this recipe hoping for a butternut squash sauce, I recommend checking out my butternut squash mac and cheese instead.
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Here's why this recipe works
- Dietary features: vegetarian, vegan-optional, gluten-free optional, soy-free, nut-free
- Simple: Made with less than 10 ingredients and a 4-ingredient olive oil-based pasta sauce.
- Roasting butternut squash results in tender, almost caramelized, and sweet squash. This recipe works with fresh or frozen butternut squash.
- Easy to customize: While I love using spaghetti, you can customize this recipe by using your favorite pasta shape. Feel free to change up the vegetables and proteins using whatever ingredients you have on hand.
Ingredients
- Butternut squash: This recipe uses one small butternut squash. For an even easier option, you can often find pre-diced butternut squash at grocery stores.
- Arugula: This salad green adds a pop of color and zesty/spicy flavor. Alternatively, you can use equivalent amounts of spinach or kale. Frozen greens will work if cooked before adding to the pasta.
- Spaghetti: I like spaghetti because it cooks quickly, but you can really use any pasta you have on hand. Linguine, angel hair, or even short pasta like penne will work. Try whole grain pasta for additional fiber and flavor, or use a bean pasta to increase the protein.
- Great northern beans are an easy way to add plant-based protein to pasta. Cannellini beans or chickpeas also work.
- Olive oil and Italian seasoning combine to make a simple but flavorful sauce. I recommend using a "good" olive oil with a flavor that you enjoy. Choose a salt-free Italian seasoning.
Step by step instructions
Start by prepping and roasting the butternut squash. Dice squash into 1 inch pieces and toss with olive oil, salt and pepper. Roast at 425F for 30-35 minutes on a parchment paper lined baking sheet.
For more tips, check out my full post on how to roast butternut squash.
You want the butternut squash to be soft and easy to pierce with a fork. It should be turning golden on some sides.
Cook the spaghetti pasta in well-salted water according to package instructions. Drain and set aside.
To the hot pot you cooked the pasta in, add the olive oil, Italian seasoning and beans. Place over medium heat. Stir for 30 seconds to a minute to bloom the spices and allow the oil to get hot, though the oil should sizzle as soon as it is added to the pot.
Stir in the spaghetti so that it is well coated with olive oil. Add the squash and arugula, stirring to wilt the arugula.
Serve topped with extra black pepper, freshly grated Parmesan and a lemon wedge for a burst of acidity.
Cooking tips
Here are a few tips to make the best possible butternut squash spaghetti:
- Using a high-quality extra virgin olive oil takes the dressing from good to great. In the past I only bought the cheapest olive oil on the shelf, but I've found that spending just a few more dollars on good olive oil is a game-changer.
- As it is one of the main flavors in this recipe, you will want to choose an olive oil with a flavor that you enjoy. I find that rich extra virgin olive oil works better for these situations than light olive oil, because it has a stronger flavor.
- Always bloom spices in oil to enhance their flavor. In this case we'll blooming the Italian seasonings.
- Vegan option: You can easily make this recipe vegan by replacing Parmesan with your favorite vegan Parmesan or by omitting it entirely. Follow your Heart makes a delicious grated vegan parm.
Storage tips
Leftovers: For best quality, keep leftover butternut squash and pasta refrigerated for 3-4 days.
Reheat in the microwave for 1-2 minutes or place on the stove over medium-low heat with a splash of vegetable broth to loosen the pasta up.
Looking for more vegetarian pasta recipes?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Roasted Butternut Squash Spaghetti
Ingredients
Roasted Butternut Squash
- 1 large butternut squash cut into 1" cubes, see note #1
- 1 tablespoon neutral oil such as vegetable, canola, or olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
Pasta Ingredients
- 8 ounces dry spaghetti see note #2
- ¼ cup extra virgin olive oil see note #3
- 1 tablespoon Italian seasoning see note #4
- ¼ teaspoon coarse salt
- freshly ground black pepper for topping
- 15 ounce can (1 can) Great white northern beans see note #5
- 3 cups fresh arugula loosely packed
- freshly grated Parmesan cheese for topping, see note #6
- lemon wedges for serving
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper for easy cleanup.
- Place the butternut squash cubes in a large bowl. Drizzle with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper, tossing to coat. Transfer to the sheet pan, careful not to overlap pieces of squash.
- Roast butternut squash for 30-35 minutes at 425 degrees F, until soft and golden. Toss the squash halfway through to ensure even roasting.
- Meanwhile, cook pasta according to package instructions in well salted water. Drain water and set pasta aside when cooked through.
- To the hot pot you cooked the pasta in, add the ¼ cup olive oil, Italian seasoning, ¼ teaspoon salt, a few cracks of freshly ground black pepper the and drained can of beans. Place over medium heat. Cook for 30 seconds to a minute to bloom the spices.
- Stir in the cooked pasta so that it is well coated with olive oil. Add the roasted squash and arugula, stirring to wilt the arugula.
- Serve topped with extra black pepper, freshly grated Parmesan and a squeeze of lemon. For best quality, enjoy leftovers within 3-4 days.
Video
Notes
- To prepare butternut squash: Remove the skin using a potato peeler. Slice in half lengthways Use a grapefruit spoon or regular spoon to remove the stringy bits and seeds. Dice squash into 1" cubes.
- Pasta: Feel free to use any kind of pasta, such as angel hair, penne, chickpea, gluten-free, etc.
- Extra virgin olive oil: As it is one of the main flavors in this recipe, you will want to choose an olive oil with a flavor that you enjoy. I find that rich olive oil works better than light olive oil because it has a stronger flavor.
- Italian seasoning: Salt-free Italian seasoning blends work best here. If using a seasoning that contains salt, omit the salt in the olive oil sauce.
- Beans: Any kind of white beans or even chickpeas will work.
- Parmesan cheese: If you're vegetarian, make sure to choose a Parmesan labeled as vegetarian. Many Parms are not actually vegetarian. Asiago cheese is also a good option.
Laura S says
WOW! This dish was fantastic! I usually get quite bored with pasta and add the same classic jar of marinara with some sauteed mushrooms. This was an exciting twist for me to not have "classic" pasta sauce!
I took the liberty of adding in some lightly sauteed zucchini and baby bella mushrooms, alongside the cannelloni beans, butternut squash and arugula; it was perfect! The arugula definitely makes the dish by adding in some unique texture and peppery-taste.
Cassidy Reeser, RDN, LD says
Thanks so much for the review! I'm sure those mushrooms and zucchini were a delicious addition.
Aidan says
Another fabulous dinner thanks to you! My family raved and asked me where I got the recipe and before I could answer they guessed, "The Cozy Peach lady with all the awesome food?"
Cassidy Reeser, RDN, LD says
That made my day, thank you! I'm glad you all liked it.