Butternut Rosemary Pasta
40 minweeknight3 servingsvegetarian
Ingredients
- Pasta300 gOn hand
- Butternut squash400 g, cubedOn hand
- Rosemary2 sprigsOn hand
- Garlic3 cloves, smashedOn hand
- Parmesan30 g, gratedoptional
- Olive oil3 tbspoptional
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Steps
- 1
Heat the oven to 220°C / 425°F.
5 min
- 2
Cut the butternut squash into 2 cm cubes.
4 min
- 3
Spread the squash on a tray with the rosemary, garlic and olive oil.
1 min
- 4
Roast until the edges caramelize.
18 min
- 5
Boil the pasta in well-salted water until al dente.
10 min
- 6
Toss the drained pasta through the squash.
2 min
Cook’s note. Squash caramelizes only with space between the cubes; use two trays if needed.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.