Spicy Butternut Squash Pasta
A warm bowl of pasta infused with roasted butternut squash and a kick of spice, perfect for busy weeknights or impressing guests.
Ingredients
Pasta and Base Ingredients
- 8 oz pasta (your choice)
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 onion, chopped onion, chopped
- 3 cloves garlic, minced
Spices and Sauces
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 cup coconut milk
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking the Pasta
- Start by cooking your pasta according to the package instructions until it’s al dente. Drain it and set aside.
Sautéing the Aromatics
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and aromatic.
Cooking the Squash
- Add diced butternut squash to the skillet along with smoked paprika, red pepper flakes, salt, and pepper. Sauté until the squash is tender.
- Pour in the coconut milk, stirring until everything is well combined and creamy.
Combining and Serving
- Toss the cooked pasta into the skillet, mixing well to ensure the pasta is coated with the sauce.
- Serve immediately, garnished with fresh parsley for a burst of color.
Notes
For an appealing presentation, plate the pasta in a shallow bowl and consider topping it with grated parmesan. Pairs beautifully with a crisp green salad or crusty bread. Leftovers can be stored in an airtight container for up to three days. Add water or extra coconut milk when reheating to prevent dryness. This dish also freezes well for up to a month.