Indulge in this ultra-creamy roasted butternut squash pasta topped with fresh burrata, pomegranate seeds, and crunchy breadcrumbs. Perfect for a cozy, delicious weeknight dinner!
This Creamy Roasted Butternut Squash Pasta with Burrata is a wonderful, cozy dinner idea for a chilly Fall evening. Perfect for those times when you’re craving Italian food, carbs and comfort – which is pretty much every night if you’re me.
It’s getting chilly and rainy these days, a time for us hibernators to load up on carbs, put on a Nora Ephron classic, and just relax. It’s like every night can be a relaxing Sunday night! As long as you don’t let the Sunday blues get you, of course.
Make it Cozy
When you look at a bowl of squash pasta you may think to yourself, how can I make this even better? Well, the answer is quite simple: burrata.
If I could, I would add burrata to every dish I make. I’m just a fan. Italy has given us so much in terms of food, but burrata might be their most ingenious invention yet. No wait, it’s actually gelato. No wait, pizza. I take it back, lasagna. Oh my god, it’s like Sophie’s choice.
Well, anyway the burrata is entirely optional but adds a lovely extra layer of creaminess to this already creamy sauce. To balance all that out, we have one of my favorite pasta toppings: parmesan breadcrumbs.
Whenever you can, make sure to use good-quality olive oil and lots of parsley – good olive oil is the key ingredient to success in life and the kitchen.
A crunchy breadcrumb topping adds such a lovely and needed texture to your pasta. The pomegranate seeds, another optional embellishment, add even more crunch to the dish, but also so much visual value. I mean look how pretty they are! They’re really not crucial to the final dish, but please consider adding them. They’re worth it.
Besides, they’re full of antioxidants and help reduce swelling and joint pain. You’re gonna need them after all those carbs.
A Few Tips
Arguably, peeling and cutting the butternut squash can be a lot of work, so if you want to save time, just cut your butternut squash in half lengthwise, scoop out the seeds and transfer cut-side up into a baking dish. That certainly makes things a lot easier now that I think about it.
Drizzle the pumpkin chunks with olive oil, season with salt and pepper and roast in the oven for about 45 minutes, or until tender.
If you do choose to roast the squash cut lengthwise, it might take a little bit longer in the oven, but then all you have to do is scoop the flesh from the skin and add to the blender with the other ingredients.
The butternut squash sauce is so silky and smooth so I also like to add sun-dried tomatoes for a nice, potent sweet-tart flavor and chewy texture – a little goes a long way. Not to mention sun dried tomatoes are rich in vitamins, minerals, and antioxidants. More nutrients!
Are they absolutely essential to the recipe? No, you can skip them, but girl, I’ll take all those antioxidants if you can.
If you make this Creamy Roasted Butternut Squash Pasta with Burrata please be sure to leave a comment! I’d love to hear from you.
More Squash Recipes
Pumpkin Cream Cheese Swirl Cake with Brown Butter Frosting: This pumpkin cake is what happens when a spiced loaf meets a cheesecake and decides to dress up in brown butter. Moist and almost custardy, warmly spiced, and topped with a glossy swoop of brown butter cream cheese frosting that makes it impossible to eat just one slice.
Roasted Butternut Squash with Brown Butter, Dates, and Walnuts: Sweet, salty, crunchy, and chewy, this side dish is full of textures and flavors. Easily customizable, it can be adjusted and morphed into a version that works best for you.
Roasted Butternut Squash and Tomato Soup: This cozy dish combines the natural sweetness of roasted butternut squash with the tangy richness of tomatoes, creating a balanced, velvety soup that tastes far more luxurious than the ingredient list suggests.
Pumpkin Mac and Cheese: Creamy but not heavy, rich but not cloying, and full of seasonal flavor that makes fall evenings extra cozy, this dish is a foolproof crowd-pleaser, perfect for weeknight dinners, holiday sides, or even a solo indulgent treat.
Creamy Roasted Butternut Squash Pasta with Burrata
Ingredients
- ½ medium butternut squash, peeled and cubed
- 2 tbsp olive oil, plus more for drizzling
- 2 tsp garlic powder
- 1 tsp chili powder, optional
- 1 tsp smoked paprika
- 12 oz fettuccine or linguini pasta
- ½ cup heavy cream
- 4 oz sun-dried tomatoes in olive oil, drained and chopped (optional)
- kosher salt and black pepper
- 2-4 burrata balls, for serving
- pomegranate seeds, for garnishing
For the Breadcrumbs:
- 2 tbsp olive oil
- ½ cup bread crumbs
- ¼ cup grated parmesan
- 4 tbsp fresh parsley, finely chopped
Instructions
- Preheat oven to 400°F.
- On a baking sheet lined with parchment paper, toss together the butternut squash, olive oil, garlic powder, smoked paprika, chili powder, and season with salt and pepper. Bake for 25-30 minutes, until the squash is tender.
- Meanwhile, prepare the breadcrumbs: heat the olive oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden – 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl, and add parmesan and parsley. Toss to combine.
- Cook the pasta according to package instructions. Drain, reserving about 1/2 cup of the cooking water.
- Once the squash is tender, remove and transfer to a blender with the cream. Blend until smooth.
- Wipe out the skillet you used for the breadcrumbs with a paper towel. Drizzle with olive oil and add the chopped sun-dried tomatoes. Sauté for 2 minutes.
- Stir in the butternut puree and gradually add about 1/4 cup pasta cooking water, stirring until combined - add more as needed. Taste and adjust seasonings.
- Add the pasta to the sauce, tossing to combine. If too thick, add more of the reserved cooking water. Divide the pasta between plates. Top with breadcrumbs, burrata, and pomegranate seeds. Serve.
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