Butternut Squash Pasta with Lemon Butter
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. Easy to make and delicious, this butternut squash pasta with lemon butter will become a family favorite.
Ingredients
Pasta and veggies / fruit:
- 8 ounces spaghetti pasta
- ¼ cup pasta water
- 1 medium butternut squash, peel, remove the ends and take out the seeds
- 2 cups kale, remove stems and roughly chop, pack into cup
- ½ cup pomegranate seeds
Lemon butter sauce:
- 2 tablespoons olive oil, extra to drizzle over the pasta
- 1 cup white onion, diced
- 2 cloves garlic, minced
- ¼ cup white wine, sauvignon blanc
- ¼ cup salted butter
- 2 tablespoons lemon juice, fresh squeezed
- 3 sprigs thyme, fresh, not dried
- 2 sprigs rosemary, fresh, not dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment
- pasta pot
- baking tray
- peeler
- saucepan
- colander
Instructions
- Preheat the oven to 400 degrees.
- Gently spray a baking tray with cooking spray. Set it aside.
Prepare the pasta:
- Boil a pot of water and cook your pasta according to the package. Al dente is best. Reserve a 1/4 cup of pasta water for the sauce. Drain off pasta water, drizzle the pasta with olive oil and set it aside.
Roast the butternut squash:
- 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 it's fully cooked remove it from the oven and set it aside.
Prepare the lemon butter sauce:
- In a large saucepan, add olive oil, fresh thyme, rosemary, minced garlic, diced onions, salt and pepper. Stir until well combined.
- Once the onions begin to brown, deglaze the pan with white wine. Add the lemon juice, reserved pasta water, and butter. Simmer over a medium-high heat. Remove the rosemary and thyme springs.
- Reduce the heat to medium-low and add the prepared 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!
Nutrition
Serving: 1serving, Calories: 525kcal, Carbohydrates: 76g, Protein: 12g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 420mg, Potassium: 1092mg, Fiber: 7g, Sugar: 10g, Vitamin A: 23672IU, Vitamin C: 89mg, Calcium: 176mg, Iron: 3mg