Pasta with Winter Squash and Tomatoes
Cozy up with a bowl of Pasta with Winter Squash and Tomatoes, a hearty and satisfying dish perfect for cool weather. This vibrant recipe combines tender roasted winter squash, burst cherry tomatoes, and fresh thyme for a medley of seasonal flavors that beautifully complement the al dente pasta. A touch of grated Parmesan adds creamy richness, while optional red pepper flakes give a gentle kick of heat. With its simple preparation—just 15 minutes of prep and 30 minutes of cook time—this versatile pasta dish is ideal for weeknight dinners or casual entertaining. Serve it piping hot with a sprinkle of extra Parmesan and a sprig of thyme for a comforting meal that celebrates the best of winter produce.
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., penne or rigatoni)
- 3 cups Winter squash (e.g., butternut or acorn), peeled and diced
- 2 cups Cherry tomatoes
- 3 tbsp Olive oil
- 3 cloves Fresh garlic, minced
- 1 tbsp Fresh thyme leaves
- 1 cup Parmesan cheese, grated
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Reserved pasta water
Instructions
Preheat your oven to 400°F (200°C).
Spread the diced winter squash on a large baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat. Roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes start to burst and release their juices.
Stir in the roasted winter squash and fresh thyme leaves. If the mixture looks dry, add a splash of the reserved pasta water to help create a sauce.
Add the cooked pasta to the skillet and toss to combine. Sprinkle in the grated Parmesan cheese and continue tossing until everything is evenly coated. Adjust the consistency with additional pasta water, if needed.
Season with the remaining salt and black pepper, and add red pepper flakes for a bit of heat, if desired.
Serve immediately, garnished with extra Parmesan cheese and a sprig of thyme, if you like.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
