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Roasted Butternut Squash and Tomato Pasta

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Roasted Butternut Squash and Tomato Pasta

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

Ingredients
  • 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
Instructions

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:
https://jessicaseinfeld.com//recipes/roasted-butternut-squash-and-tomato-pasta

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