You won't be able to get enough of this recipe once you learn just how easy it is to make! Just bake, blend and pour. The most you'll have to do is chop a few vegetables, but after that, this Butternut Squash Pasta recipe is truly a breeze.
Why use the Larder & Vine 8 Qt Oval Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step. Our 8 Qt Dutch oven is ideal for large meals such as roasts, casseroles, or whole meats such as turkey, chicken, or ham. When hosting dinner parties or holiday gatherings, this Dutch oven is essential to feed all your hungry guests.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
15 minutes
30 minutes
6
Dinner
Vegetarian
Recipe Ingredients
16 oz cubed butternut squash, fresh or frozen
1 ½ cups fresh chopped tomatoes
½ yellow onion, chopped
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
16 oz pasta
⅓ cup pasta water, reserved
Parmesan cheese, garnish
Recipe Directions
1. Preheat the Oven
Preheat the oven to 450ºF.
2. Prepare the Vegetables
Line a baking sheet with parchment paper and add the butternut squash, tomatoes, and onion. Drizzle everything with olive oil and season with salt, pepper, and thyme. Mix well to evenly coat the vegetables.
3. Bake the Vegetables
Place the baking sheet in the oven and bake the vegetables for 20 minutes, or until they are tender and slightly caramelized.
4. Cook the Pasta
While the vegetables bake, cook the pasta according to the package instructions in your Dutch oven. Before draining, reserve ⅓ cup of the pasta water, then set both aside.
5. Make the Sauce
Once the vegetables are done baking, transfer them to a blender along with the reserved pasta water. Blend until the mixture is smooth and creamy.
6. Combine and Serve
Pour the sauce over the cooked pasta and toss to coat evenly. Garnish with Parmesan cheese and serve immediately.
