This delicious Jamie Oliver Butternut Squash Pasta is a quick and hearty meal that’s perfect for cozy dinners. Featuring creamy roasted squash, fresh pasta, and crispy breadcrumbs, it’s both comforting and flexible—add spinach or peas for a veggie boost. Simple ingredients make this dish easy to whip up and packed with flavor.
Ingredients Needed
- 1 butternut squash (1.2kg / 2.6lbs)
- 1 ciabatta roll (85g / 3oz)
- ½ bunch fresh thyme or rosemary (15g / ½oz)
- 1 clove of garlic
- 1 tbsp olive oil, plus extra for cooking
- 500g / 1.1lbs fresh lasagne sheets
- 50g / 1.8oz Parmesan cheese, plus extra for serving
- 1 tbsp extra virgin olive oil
- Optional: chilli oil
How To Make Butternut Squash Pasta
- Preheat the oven and roast the squash: Prick the butternut squash (1.2kg / 2.6lbs) all over with a sharp knife and roast at 180°C/350°F/gas 4 for 1 hour 40 minutes. Allow to cool. This step can be done in advance.
- Prepare the breadcrumbs: Tear the ciabatta roll into pieces and place in a food processor. Add ¼ of the thyme or rosemary, peeled garlic clove, and 1 tbsp olive oil. Blitz into breadcrumbs.
- Fry the breadcrumbs: Tip the breadcrumbs into a large frying pan and fry over medium heat for 5 minutes, stirring regularly, until golden and crisp. Set aside in a bowl.
- Cut the pasta and chop herbs: Stack the lasagne sheets and cut them into ½ cm (¼ inch) strips. Finely chop another ¼ of the thyme or rosemary.
- Cook the squash and herbs: Place the frying pan back on medium heat. Scoop out half of the roasted squash flesh, removing skin and seeds, and add to the pan with 1 tbsp olive oil and the chopped herbs. Fry for 2–3 minutes, breaking up the squash with a spoon.
- Cook the pasta: Add the pasta strips to the pan along with 800ml / 3⅓ cups boiling water. Turn the heat to high and cook for 4 minutes, stirring regularly, until the pasta is cooked and most of the water has been absorbed.
- Finish the dish: Grate 50g / 1.8oz Parmesan and stir it into the pan along with 1 tbsp extra virgin olive oil. Season with sea salt and black pepper to taste.
- Serve: Divide the pasta between plates, top with crispy breadcrumbs, and grate extra Parmesan over the top. Drizzle with chilli oil if desired.
Recipe Tips
- Roast the squash fully: Ensure the butternut squash is roasted until soft and tender to create a creamy texture for the sauce. Test with a knife—it should slide in easily.
- Don’t skip the breadcrumbs: Crispy breadcrumbs add a crunchy texture that balances the creaminess of the dish. Fry them until golden for the best flavor.
- Season at the end: Taste and adjust the seasoning after adding Parmesan, as it’s naturally salty and can alter the dish’s flavor.
- Work quickly with pasta: Add boiling water to the pasta and stir often to prevent sticking while ensuring even cooking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Butternut Squash Pasta cool to room temperature. Transfer to an airtight container and store in the fridge for 3 days.
- Reheat: Place the pasta in a non-stick pan with a splash of water or olive oil. Heat over medium heat, stirring gently, until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 569
- Total Fat: 12.6g
- Saturated Fat: 4.1g
- Total Carbohydrate: 98.3g
- Dietary Fiber: 8.1g
- Sugars: 11.6g
- Protein: 22.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage Fennel Pasta
- Jamie Oliver Cheesy Cauliflower Pasta
- Jamie Oliver Anchovy Pasta
- Jamie Oliver Pasta Arrabiata Recipe
Jamie Oliver Butternut Squash Pasta
Description
This delicious Jamie Oliver Butternut Squash Pasta is a quick and hearty meal that’s perfect for cozy dinners. Featuring creamy roasted squash, fresh pasta, and crispy breadcrumbs, it’s both comforting and flexible—add spinach or peas for a veggie boost. Simple ingredients make this dish easy to whip up and packed with flavor.
Ingredients
Instructions
- Preheat the oven and roast the squash: Prick the butternut squash (1.2kg / 2.6lbs) all over with a sharp knife and roast at 180°C/350°F/gas 4 for 1 hour 40 minutes. Allow to cool. This step can be done in advance.
- Prepare the breadcrumbs: Tear the ciabatta roll into pieces and place in a food processor. Add ¼ of the thyme or rosemary, peeled garlic clove, and 1 tbsp olive oil. Blitz into breadcrumbs.
- Fry the breadcrumbs: Tip the breadcrumbs into a large frying pan and fry over medium heat for 5 minutes, stirring regularly, until golden and crisp. Set aside in a bowl.
- Cut the pasta and chop herbs: Stack the lasagne sheets and cut them into ½ cm (¼ inch) strips. Finely chop another ¼ of the thyme or rosemary.
- Cook the squash and herbs: Place the frying pan back on medium heat. Scoop out half of the roasted squash flesh, removing skin and seeds, and add to the pan with 1 tbsp olive oil and the chopped herbs. Fry for 2–3 minutes, breaking up the squash with a spoon.
- Cook the pasta: Add the pasta strips to the pan along with 800ml / 3⅓ cups boiling water. Turn the heat to high and cook for 4 minutes, stirring regularly, until the pasta is cooked and most of the water has been absorbed.
- Finish the dish: Grate 50g / 1.8oz Parmesan and stir it into the pan along with 1 tbsp extra virgin olive oil. Season with sea salt and black pepper to taste.
- Serve: Divide the pasta between plates, top with crispy breadcrumbs, and grate extra Parmesan over the top. Drizzle with chilli oil if desired.
Notes
- Roast the squash fully: Ensure the butternut squash is roasted until soft and tender to create a creamy texture for the sauce. Test with a knife—it should slide in easily.
- Don’t skip the breadcrumbs: Crispy breadcrumbs add a crunchy texture that balances the creaminess of the dish. Fry them until golden for the best flavor.
- Season at the end: Taste and adjust the seasoning after adding Parmesan, as it’s naturally salty and can alter the dish’s flavor.
- Work quickly with pasta: Add boiling water to the pasta and stir often to prevent sticking while ensuring even cooking.
Jamie Oliver Butternut Squash Pasta