PlayEmailLinkSMSXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upSpeechAudio onReplayPlusMinusSad smiley faceNo results

89% would make again

Roasted Butternut Squash Pasta

Tasty Team


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

Powered by
    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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.