Roasted Butternut Squash Pasta

Overhead view of large ceramic bowl filled with angelhair butternut squash pasta

5 from 2 votes

A comforting vegetarian pasta made with nourishing fall ingredients like butternut squash, arugula, and cannelini beans.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main Course, Pasta

Cuisine: American

Servings: servings

Calories: 551.56kcal

Author: Cassidy Reeser, RDN, LDN

Ingredients

1 large butternut squash cut into 1" cubes
1-2 teaspoons neutral oil such as vegetable, canola, or safflower
¼ teaspoon coarse salt
⅛ teaspoon black pepper
8 ounces dry angelhair pasta
⅓ cup extra virgin olive oil
1 tablespoon Italian seasoning
¼ teaspoon coarse salt
⅛ teaspoon black pepper
3 cups fresh arugula loosely packed
1 15 ounce can of cannellini beans drained and rinsed
freshly grated Parmesan cheese for topping
freshly ground black pepper for topping

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Place the butternut squash cubes on the sheet pan. Drizzle cubed butternut squash with just enough olive oil to coat (1-2 teaspoons). Sprinkle with coarse salt and black pepper. Use clean hands to evenly coat.
Roast butternut squash for 30-35 minutes at 425 degrees. Turn the squash halfway through to ensure even roasting.
Meanwhile, cook pasta according to package instructions.
In a small container, whisk together the ⅓ cup olive oil, 1 tablespoon Italian seasoning, ¼ teaspoon coarse salt and ⅛ teaspoon black pepper.
Toss cooked and drained angel hair pasta with the olive oil sauce, fresh arugula, cannellini beans and butternut squash. The arugula will wilt from the heat of the pasta. Serve topped with freshly grated Parmesan and additional freshly ground black pepper.

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 into 1" cubes.

Parmesan cheese: Do note that if you're vegetarian, make sure to choose a Parmesan labeled as vegetarian. Many Parms are actually not vegetarian. Asiago cheese is also a good option.

Extra virgin olive oil: Using a high-quality extra virgin olive oil takes the dressing from good to great. 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 extra virgin olive oil works better for these situations than light olive oil, because it has a stronger flavor.

Nutrition