Roasted Butternut Squash & Cauliflower Pasta

Nothing screams FALL IS HERE!! like butternut squash and you’re probably noticing it appearing in many forms on menus everywhere, from bisque to ravioli and even on the dessert menu. Don’t let it’s odd shape and tough exterior keep you from creating delicious cool weather fare in your own kitchen!


Many recipes call for cubed butternut squash, and if you’re really crunched for time they do sell it pre-cut at most stores, but if you’re going the DIY route I recommend cooking it first as it’s MUCH easier to remove the shell that way. To roast a whole butternut squash slice it in half length wise (like the photo above), drizzle with olive oil and a pinch of salt and nutmeg, place cut side down on foil-lined baking sheet and bake at 350 for 45 minutes.¬†Once out of the oven you can fairly easily peel the shell off, and cube the squash.

There are a ton of delicious things you can do with butternut squash, but here is an easy one to get you started!

Butternut Squash & Cauliflower Pasta

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