Roasted Butternut Squash and Cherry Tomato Pasta - Recipe by Chef Isa
What you’ll need:
Seasonal ingredients: Butternut Squash
Ingredients
- 1 medium-sized butternut squash ,peeled, seeded, diced
- 1 package (approximately 16 ounces) of Rigatoni pasta
- 1 medium-sized red onion , thinly sliced
- 7-8 fresh basil leaves , with extra for garnish
- 3 cups fresh spinach leaves
- 2 cups cherry tomatoes
- 1/2 cup pine nuts
- Olive oil
- Salt and pepper, to taste
Instructions
Preheat your oven to 350°F (175°C).
Begin by bringing a large pot of water to a boil for the pasta.
While the water is heating up, prepare the vegetables. In a baking pan, combine the diced butternut squash, thinly sliced red onions, and cherry tomatoes. Drizzle them with olive oil and season with salt and pepper to your taste. Tear the fresh basil leaves and scatter them over the vegetables.
Place the pan in the preheated oven and roast for approximately 25 minutes or until the vegetables are tender and develop a slight caramelization. Remember to toss them halfway through the roasting time.
While the vegetables are roasting, add a generous amount of salt to the boiling water and cook the Rigatoni pasta following the package instructions until it reaches your preferred level of doneness.
Once the vegetables are done roasting and the pasta is cooked, combine them in a large mixing bowl.
Add the fresh spinach leaves to the bowl with the hot pasta and roasted vegetables. The heat from the pasta and vegetables will gently wilt the spinach.
Incorporate the toasted pine nuts into the pasta and vegetable mixture and give everything a thorough toss.
Serve your delectable roasted butternut squash and cherry tomato pasta in individual bowls, garnishing each with a few fresh basil leaves. Optionally, drizzle with a bit of extra olive oil and season with additional salt and pepper if desired. Savor your flavorful and nutritious pasta dish!
Watch the full recipe video on Instagram
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