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Butternut squash pasta with chili and toasted pumpkin seeds.

Butternut Squash Pasta with Chili & Toasted Pumpkin Seeds

A delicious way to enjoy butternut squash this fall in a pasta with brown butter, toasted pumpkin seeds, chili and parmigiano reggiano cheese.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 3
Calories: 686kcal
Cost: $10/ 8€

Equipment

  • Blender
  • Speed peeler
  • Large tweezers or tongs

Ingredients

  • 375 g tagliatelle pasta fresh pasta or 240g dried
  • 1 whole butternut squash
  • 60 g butter approx. 4½ tbsp
  • 1 tbsp peanut oil or any high smoke point oil
  • 2 tsp aleppo chili flakes
  • 2 cloves garlic peeled and crushed
  • 3 tbsp pumpkin seeds
  • fresh black pepper
  • 3 tbsp parmigiano reggiano to garnish on top
  • 2 tbsp olive oil extra virgin
  • ½ piece lemon a squeeze of

Instructions

  • Preheat the oven to 180°C/ 375°F. Peel the butternut squash with a peeler and cut into small cubes like shown in the picture.
    Butternut squash diced up on a cutting board.
  • Add the cut squash to a bowl with the oil and sprinkle a pinch of salt and some fresh cracked black pepper. Toss.
    Squash in a bowl with salt
  • Put the squash on a baking tray lined with parchment paper and set in the oven for about 30 minutes. We want a nice golden colour on the squash with a soft interior. The picture below shows how the squash should look when it's done.
    Roasted squash on a baking tray.
  • While you are waiting for the squash, get a large pot of water to a boil for the pasta on the stove. Season heavily. It should taste as salty as the sea.
    Toast the pumpkin seeds for about 5-7 minutes in the oven on a tray. Season with salt when they come out of the oven.
    Toasting the pumpkin seeds on a tray.
  • Brown the butter in a small sauce pan and keep warm.
    The browned butter in a small pan.
  • Once the squash is ready, save half of the nicest looking pieces for garnish and set aside. Put the other half in the food processor or blender and purée with the brown butter, and a small squeeze of lemon. Blend until you get the purée as smooth as possible.
    Blending the squash to make a purée.
  • Get a medium saucepan on medium heat and add the crushed garlic with the olive oil. Cook slowly until nicely golden being careful not to burn the garlic.
    Adding the garlic to the oil in a pan.
  • Add the chili flakes to the garlic oil. Discard the garlic cloves and turn off the heat.
    Adding the chili to the garlic oil.
  • Add the pasta to the boiling salted water and cook according to package instructions. Stir the pasta.
  • Add the squash purée to the garlic/chili oil and one big ladle of pasta cooking water. Cook this over low heat until a nice sauce is formed. It should be pretty soupy as the pasta will soak up a lot of the water from the sauce.
    The squash sauce in a pan.
  • Add the cooked pasta and stir. Add the reserved cooked squash pieces now. Let the pasta cook in the sauce for 1 minute to soak up all that flavour. Add more pasta water if it's too thick.
    Adding the cooked pasta to the sauce.
  • Plate the pasta and garnish with parmigiano reggiano, toasted pumpkin seeds and some freshly cracked black pepper. Enjoy!
    The finished pasta on a plate.

Notes

If you don't have fresh pasta and want to use dried pasta then you will need less in the recipe. 375g fresh pasta or 240g dried.
Using the pasta cooking water is essential to making a good pasta sauce.

Nutrition

Calories: 686kcal | Carbohydrates: 99g | Protein: 22g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 132mg | Potassium: 437mg | Fiber: 6g | Sugar: 5g | Vitamin A: 503IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 3mg
Tried this recipe?Leave a comment below!