Spaghetti with Roasted Butternut Squash
Elevate your pasta night with this hearty and seasonal Spaghetti with Roasted Butternut Squash! Featuring tender cubes of caramelized butternut squash, sweet caramelized onions, and a hint of fresh thyme, this recipe is a comforting yet vibrant take on classic spaghetti. Tossed together with al dente pasta, a touch of garlic, and optional red pepper flakes for a subtle kick, this dish is as satisfying as it is simple to prepare. Ready in under an hour, it’s perfect for busy weeknights or cozy family dinners. Finish it with a sprinkle of Parmesan cheese for a rich, nutty touch, and watch this autumn-inspired pasta become an instant favorite. Keyword-rich, easy to make, and bursting with flavor, this recipe will keep you coming back for seconds.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 medium (about 2 lbs) butternut squash
- 3 tbsp olive oil
- 3 garlic cloves
- 1 large yellow onion
- 1 tsp fresh thyme leaves
- 0.5 cup Parmesan cheese (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Spread the cubes on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the squash, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the butternut squash in the oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
While the squash is roasting, thinly slice the onion and mince the garlic cloves.
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring occasionally, until caramelized.
Reduce the heat to medium-low and add the minced garlic, fresh thyme leaves, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
Add the roasted butternut squash to the skillet and gently toss to combine with the onions and seasonings.
Add the cooked spaghetti to the skillet, along with a splash of the reserved pasta water. Toss everything together until well mixed and coated. Add more pasta water as needed for a slightly saucy consistency.
Taste and adjust seasonings with additional salt or pepper, if needed.
Serve warm, topped with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 27.5 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1898 mg | 146% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3114 mg | 66% | |
*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.
