I remember the first time I tried butternut squash. My grandma, bless her heart, was always trying to sneak vegetables into my meals when I was a kid. I was super skeptical, but she roasted it with a touch of maple syrup, and I was hooked! Now, years later, I'm obsessed with finding new ways to use it. This Butternut Squash & Sun-Dried Tomato Pesto Pasta is one of my all-time favorites—a cozy, flavorful dish that's perfect for a chilly evening. It's a real symphony of flavors, if you ask me!
I know what you're thinking: 'Sun-dried tomato pesto? That sounds a bit intense.' But trust me, the sweetness of the sun-dried tomatoes perfectly complements the nutty, earthy butternut squash. Add in the bright, herby basil, and you've got a flavor explosion in every bite. It's ridiculously easy to make, too, which is always a bonus in my book. This recipe is so simple, yet it tastes like you've been slaving away in the kitchen all day. Plus, it’s a great way to impress your friends or family without actually spending hours cooking. Or you can just keep it for yourself. I would!
Required Equipments
- Large pot
- Baking sheet
- Blender or food processor
- Colander
- Large skillet
Butternut Squash and Sun Dried Tomato Pesto Pasta: Frequently Asked Questions
Butternut Squash and Sun Dried Tomato Pesto Pasta
Indulge in the vibrant flavors of Butternut Squash & Sun-Dried Tomato Pesto Pasta! This easy recipe combines roasted butternut squash with a homemade sun-dried tomato pesto for a delicious and comforting meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Let’s get started! First, preheat your oven to 400°F (200°C). While the oven heats up, peel, deseed, and cube the butternut squash into roughly 1-inch pieces. Toss the squash with 2 tablespoons of olive oil, a pinch of salt, and black pepper on a baking sheet. Spread it out in a single layer to ensure even roasting. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Keep an eye on it; nobody likes burnt squash!
- While the squash is roasting, let’s make the sun-dried tomato pesto. In a blender or food processor, combine the sun-dried tomatoes (make sure they’re oil-packed, drained), fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts if you're feeling thrifty!), garlic cloves, and the remaining 1/4 cup of olive oil. Pulse until you reach a smooth, slightly chunky paste. Season with a pinch of salt and pepper to taste. If it’s too thick, add a teaspoon of olive oil at a time until you reach your desired consistency. Seriously, taste it. You'll know if it needs more basil or garlic.
- Next, bring a large pot of salted water to a rolling boil. Add your favorite pasta (I personally love using fusilli or penne for this dish, but anything works!), and cook according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta water—this liquid gold will help create a luscious sauce. Drain the pasta in a colander. Be sure to drain it well – nobody likes a watery pasta!
- Now, in a large skillet, combine the cooked pasta, roasted butternut squash, and sun-dried tomato pesto. Toss everything together, adding a little bit of the reserved pasta water at a time until the sauce coats the pasta evenly and reaches your desired consistency. I sometimes add a knob of butter at this stage for extra richness. Don't tell anyone!
- Finally, serve the pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh basil leaves. If you're feeling fancy, you could add a drizzle of balsamic glaze. Trust me, it's divine! Enjoy your incredibly tasty Butternut Squash & Sun-Dried Tomato Pesto Pasta!
📝 Notes
- Add a pinch of red pepper flakes to the pesto for a little heat.
- Try adding a dollop of ricotta cheese on top for extra creaminess.
🍎 Nutrition
Calories: 550 kcal
Protein: 18g
Fat: 25g
Carbohydrates: 75g
Fiber: 8g
Calcium: 200mg
