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Creamy butternut squash pasta in a pan with butternut squash, spinach and noodles.

Creamy Roasted Butternut Squash Pasta

Andrea
A vegetarian dinner recipe, Roasted Butternut Squash Pasta with butternut squash, nutmeg, and rosemary tossed with spinach. All made in a creamy Alfredo sauce.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 20 minutes
0 minutes
Total Time 50 minutes
Servings 6 servings
Calories/serving 665 kcal

Equipment

Ingredients
 

Roasted Butternut Squash

  • 1 butternut squash chopped into ½ inch by ½ inch squares about 3-4 cups
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary
  • ½ teaspoon nutmeg
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper

Creamy Pasta Sauce

  • 4 Tablespoons butter
  • 1 onion finely minced
  • 2 teaspoons minced garlic or 4 cloves fresh, finely chopped
  • ⅓ cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon rosemary dried
  • ¼ teaspoon nutmeg ground
  • 1 teaspoon table salt use less if preferred
  • 2 cups spinach fresh
  • 3 cups Roasted Butternut Squash roasted or air fried
  • 1 ½ cups parmesan cheese grated or shredded
  • 1 pound Fettuccini pasta

Instructions

  • Preheat oven to 420
  • Cut squash into ½ inch by ½ inch pieces. In a large bowl mix the chopped squash with olive oil, salt, pepper, nutmeg, and rosemary. Spread the seasoned butternut squash on a parchment paper lined baking sheet. Roast the squash for 20 minutes or until tender. A fork should slide through the squash easily.
    Tossed squash coated in olive oil and seasoning.
  • Once the squash is roasted prepare the noodles according to package instructions.
  • While the noodles cook, melt the butter on medium heat in a large sauté pan. Add in the garlic and diced onion and sauté until onion is translucent.  Add in the flour and mix until it makes a paste. 
    Added flour to butter mixture to make a dough like mixture.
  • Add the milk one cup at a time. Stir after the first cup to make a smooth mixture. Once all the milk is added, stir until the sauce begins to thicken.
    Added milk to the onion and garlic butter combination.
  • Mix in the parmesan cheese. Then add the rosemary, nutmeg, and salt. Toss in the spinach and mix until the spinach begins to wilt. Gently fold in the butternut squash. 
    Spinach added with the butternut squash to make a flavorful sauce.
  • Mix in the drained and cooked pasta with the creamy pasta sauce. Toss until the noodles are well coated. 
    Creamy butternut squash pasta in a pan with butternut squash, spinach and noodles.

Notes

  1. Roast your butternut squash the day before to have on hand when needed. It warms back up perfectly and tastes great.
  2. Cut the butternut squash into ½ inch by ½ inch pieces in order for them to soften quickly.
  3. Make the butternut squash in the air fryer with this Air Fryer Butternut Squash recipe.
  4. This makes a large batch! Make sure to half if you are making for a small group.

Nutrition

Serving: 2cupsCalories: 665kcalCarbohydrates: 90gProtein: 25gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 61mgSodium: 1159mgPotassium: 997mgFiber: 6gSugar: 14gVitamin A: 14941IUVitamin C: 31mgCalcium: 518mgIron: 3mg
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