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Butternut squash pasta with brown butter, toasted pumpkin seeds and parmigiano reggiano cheese.

Butternut Squash Pasta with Chili & Toasted Pumpkin Seeds

A delicious way to enjoy butternut squash this fall in a pasta with brown butter, toasted pumpkin seeds, chili and parmigiano reggiano cheese.
5 from 1 vote
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Dinner, pasta, weeknight meals
Cuisine Italian-inspired
Servings 3
Calories 686 kcal

Equipment

  • Blender
  • Speed peeler
  • Large tweezers or tongs

Ingredients
  

  • 375 g tagliatelle pasta fresh pasta or 240g dried
  • 1 whole butternut squash
  • 60 g butter approx. 4½ tbsp
  • 1 tbsp peanut oil or any high smoke point oil
  • 2 tsp aleppo chili flakes
  • 2 cloves garlic peeled and crushed
  • 3 tbsp pumpkin seeds
  • fresh black pepper
  • 3 tbsp parmigiano reggiano to garnish on top
  • 2 tbsp olive oil extra virgin
  • ½ piece lemon a squeeze of

Instructions
 

  • Preheat the oven to 180°C/ 375°F. Peel the butternut squash with a peeler and cut into small cubes like shown in the picture.
    Raw butternut squash cut into cubes
  • Add the cut squash to a bowl with the oil and sprinkle a pinch of salt and some fresh cracked black pepper. Toss.
    Mixing the squash with a bit of oil, salt and pepper before roasting.
  • Put the squash on a baking tray lined with parchment paper and set in the oven for about 30 minutes. We want a nice golden colour on the squash with a soft interior. The picture below shows how the squash should look when it's done.
    Roasted butternut squash on a tray
  • While you are waiting for the squash, get a large pot of water to a boil for the pasta on the stove. Season heavily. It should taste as salty as the sea.
    Toast the pumpkin seeds for about 5-7 minutes in the oven on a tray. Season with salt when they come out of the oven.
    Toasting the pumpkin seeds
  • Brown the butter in a small sauce pan and keep warm.
    Brown the butter in a small pan
  • Once the squash is ready, save half of the nicest looking pieces for garnish and set aside. Put the other half in the food processor or blender and purée with the brown butter, and a small squeeze of lemon. Blend until you get the purée as smooth as possible.
    The blended squash purée
  • Get a medium saucepan on medium heat and add the crushed garlic with the olive oil. Cook slowly until nicely golden being careful not to burn the garlic.
    Toasting the garlic
  • Add the chili flakes to the garlic oil. Discard the garlic cloves and turn off the heat.
    Adding the chili to the oil
  • Add the pasta to the boiling salted water and cook according to package instructions. Stir the pasta.
  • Add the squash purée to the garlic/chili oil and one big ladle of pasta cooking water. Cook this over low heat until a nice sauce is formed. It should be pretty soupy as the pasta will soak up a lot of the water from the sauce.
    Adding the squash purée
  • Add the cooked pasta and stir. Add the reserved cooked squash pieces now. Let the pasta cook in the sauce for 1 minute to soak up all that flavour. Add more pasta water if it's too thick.
    Finishing the pasta
  • Plate the pasta and garnish with parmigiano reggiano, toasted pumpkin seeds and some freshly cracked black pepper. Enjoy!
    Butternut squash pasta with brown butter, toasted pumpkin seeds and parmigiano reggiano cheese.

Notes

If you don't have fresh pasta and want to use dried pasta then you will need less in the recipe. 375g fresh pasta or 240g dried.
Using the pasta cooking water is essential to making a good pasta sauce.
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