Go Back
–+ servings
Robyn Gleason

Roasted Butternut Squash with Pasta

Roasted butternut squash with pasta is the essence of fall. Use broccoli, shallots and sage and top it with toasted almonds and capers buckle up for a total combustion of flavors!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Canadian
Calories: 488
Ingredients Method Nutrition

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 1/4 cup slivered almonds
  • 2 tbsp capers, dried
  • 8 ounces Chickapea Pasta penne (the spirals and shells will work also)
  • 4 ounces goat cheese (or vegan goat cheese)
  • 3 cups butternut squash, cut into bite sized pieces
  • 3 cups broccoli florets
  • 6 cloves garlic, peeled and sliced thinly
  • 1 shallot, sliced thinly
  • 4-6 large sage leaves, torn
  • 2 leaves collard greens, middle stem removed, slice thinly
  • Optional: 2 -3 slices of pancetta

Method
 

  1. Preheat oven to 400F
  2. Heat olive oil in medium sized saucepan on medium-high heat. Add capers and almonds; saute until almonds are golden and capers are bursting. Remove the capers and almonds to a small dish and reserve the oil.
  3. Place broccoli, squash and garlic on baking sheet. Place slices of shallots and torn sage leaves over top. Drizzle with reserved oil from caper/almond mixture. Place in oven and roast for 20 minutes. Remove pan and add collard greens, return to oven and bake an additional 6-7 minutes. Remove pan and slice collard greens into thin strips.
  4. Cook pasta according to package directions; reserving ¼ cup of pasta water. Drain and return to pot, adding goat cheese while still hot. Add pasta water a little bit at a time until you reach a creamy consistency. You can also add a small pat of butter or ghee if desired.
  5. Add roasted vegetables to pasta and toss. Top with capers and almonds and serve.
  6. Option: Cook pancetta in a separate pan for an additional topping.

Nutrition

Calories: 488kcalCarbohydrates: 63gProtein: 18gFat: 21gSaturated Fat: 6gCholesterol: 13mgSodium: 257mgPotassium: 804mgFiber: 5gSugar: 4gVitamin A: 12130IUVitamin C: 86.6mgCalcium: 182mgIron: 4.4mg

Tried this recipe?

Let us know how it was!