Roast Butternut Squash And Zucchini Pasta Recipe

Name: Roast Butternut Squash And Zucchini Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs butternut squash, seeded, peeled and cut into chunks; 1 pint cherry tomatoes, pierced; 14 oz fettuccine; 2 None zucchini, cut into thin strips; 1 None red onion, sliced; 1/2 None red pepper, seeded and sliced; 1 None garlic clove, crushed; 1 tbsp cornstarch; 1 can (14 oz) evaporated milk; 2 tbsp coarse grain mustard; 2 tbsp pine nuts, toasted, to serve; None None Basil leaves and shaved Parmesan cheese, to serve

Servings: persons

1 1/4 lbs butternut squash, seeded, peeled and cut into chunks
1 pint cherry tomatoes, pierced
14 oz fettuccine
2 None zucchini, cut into thin strips
1 None red onion, sliced
1/2 None red pepper, seeded and sliced
1 None garlic clove, crushed
1 tbsp cornstarch
1 can (14 oz) evaporated milk
2 tbsp coarse grain mustard
2 tbsp pine nuts, toasted, to serve
None None Basil leaves and shaved Parmesan cheese, to serve

1
Preheat the oven to 350u00b0F. Place squash on a foil-lined baking pan. Spray with no stick cooking spray and season to taste. Toss well.
2
Bake for 10 mins. Add tomatoes, tossing to coat. Bake for a further 10-15 mins until golden and tender. Set aside and keep warm.
3
Cook fettuccine in a large saucepan of salted boiling water according to package directions. Drain.
4
Meanwhile, spray a hot nonstick skillet with no stick cooking spray. Saute zucchini, onion, pepper and garlic for 2-3 mins until tender.
5
Mix cornstarch and 2 tbsp water until smooth. Whisk into milk in a small saucepan. Bring to a boil on high heat, stirring. Reduce heat to low; simmer for 2-3 mins, until thickened.
6
Toss squash, tomatoes, zucchini mixture and sauce with hot pasta. Serve topped with pine nuts and basil. Accompany with shaved Parmesan cheese, if desired.

1211

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 lbs butternut squash, seeded, peeled and cut into chunks, 1 pint cherry tomatoes, pierced, 14 oz fettuccine, 2 None zucchini, cut into thin strips, and more.

Yes, Roast Butternut Squash And Zucchini Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Butternut Squash And Zucchini Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions