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Roasted Butternut Squash Pasta

A comforting and classic dish, this pot pie filling is filled with tender chicken, colorful vegetables, and a creamy sauce.

Tasty Team
89% would make again
Roasted Butternut Squash Pasta


for 4 servings

  • 1 butternut squash, peeled and cubed
  • ½ white onion, chopped roughly
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • nutmeg, to taste
  • 1 cup vegetable broth (235 mL)
  • 1 cup almond milk (240 mL)
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes, optional
  • 1 teaspoon dried sage
  • 1 head broccoli, steamed
  • 8 oz whole wheat pasta (225 g), cooked
  • grated parmesan cheese, to serve

Nutrition Info

  • Calories 624
  • Fat 24g
  • Carbs 93g
  • Fiber 9g
  • Sugar 13g
  • Protein 12g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
  3. Roast for 25-30 minutes, or until tender.
  4. Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
  5. In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
  6. Add cooked pasta and steamed broccoli and stir to combine.
  7. Top with Parmesan, and serve.
  8. Enjoy!
  9. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Roasted Butternut Squash Pasta