Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Roasted Butternut Squash and Tomato Pasta

Email Roasted Butternut Squash and Tomato Pasta

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Roasted Butternut Squash and Tomato Pasta

Active Time: 15 minutes   |   Total Time: 55 minutes   |   Serves 4 to 6  |  Vegan

  • 1¾ pounds butternut squash
  • 2 pints cherry or grape tomatoes
  • 4 cloves garlic, smashed
  • ¼ cup extra virgin olive oil, plus more for serving
  • ¾ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more for serving
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound spaghetti
  • 2 tablespoons nutritional yeast
  • 2 teaspoons chopped fresh oregano

Heat the oven to 425°F.

Cut the squash into ½-inch dice and add to a rimmed sheet pan. Add the tomatoes, garlic, oil, salt, black pepper, and red pepper. Toss to coat then spread in a single layer. Roast for 40 to 50 minutes, stirring halfway through, until the squash is tender and the tomatoes have burst.

In a large pot, cook the spaghetti according to the package directions. Right before you drain the pasta, scoop out ½ cup of the pasta water. Return the drained pasta to the pot. Add the roasted vegetables, nutritional yeast, and oregano. Stir well. If it’s a little stiff add a splash of water. Taste for salt; you may want to add a pinch more. Right before serving, stir in a little olive oil then top with some more black pepper.

This recipe was printed from:

Want Something Else?