What’s better than a warm bowl of delicious pasta on a cool fall day? In my opinion, not much! This butternut squash pasta with lemon butter sauce is so delicious and loaded with fall flavors.
The fresh rosemary and thyme really enhance this dish and make it feel so cozy. Mix in the seasonal veggies and fruits and this recipe is all around perfect! This was the first time I added pomegranate seeds into a pasta recipe and honestly, I really loved them. They add an extra burst of flavor and texture that tasted so good with the lemon butter sauce. Plus, their bright color makes the dish look so festive and fun! This recipe is perfect any night of the week but would look so beautiful on your table for the holidays too!
Butternut Squash Pasta with Lemon Butter
- pasta pot
- baking tray
- 1 lb. pasta I used thin spaghetti
- 1 butternut squash peel, remove the ends and take out the seeds
- 1 tablespoon olive oil extra to drizzle over the pasta
- ½ cup or 1 stick butter
- 1.5 cups diced white or yellow onion
- 4 cloves garlic minced
- 4-5 sprigs thyme fresh not dried
- 2-3 sprigs rosemary fresh not dried
- 1/2 teaspoon salt
- Cracked black pepper to taste
- 3 tablespoons lemon juice fresh squeezed
- 1/4 cup white wine I used sauvignon blanc
- 1/4 cup veggie broth
- Heaping handful of fresh kale destemmed
- 1/4 cup pomegranate seeds
- Preheat the oven to 400 degrees.
- Gently spray a baking tray with cooking spray. Set it aside.
- Boil a pot of water and cook your pasta according to the package. I like to cook mine al dente because it will continue to cook in the saucepan. Drain off pasta water, drizzle the noodles with olive oil and set them aside.
- Peel your butternut squash using a potato peeler. Remove the ends, cut it in half and then remove the seeds inside. Cube the butternut squash or slice it into ½ inch thick pieces. Place the butternut squash on the prepared baking tray. Drizzle it with olive oil and bake it for 30-35 minutes or until it is fork tender. Once its fully cooked remove it from the oven and set it aside.
- In a large saucepan add olive oil, butter, fresh thyme, rosemary, minced garlic, diced onions, salt and pepper. Stir until well combined.
- Once the onions begin to brown, deglaze the pan with the white wine. Add the lemon juice and veggie broth. Let everything reduce over medium low heat. Stir frequently.
- Add a heaping handful of destemmed kale. Once the kale begins to wilt, add in the cooked pasta and butternut squash.
- Toss everything together until the pasta and squash are well coated in the sauce.
- Transfer the pasta to a platter and top the entire dish with the fresh pomegranate seeds.
- Serve immediately and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!