Pasta with Roasted Onion and Butternut Squash

I’ve been meaning to share this recipe with you for  some time.  I just haven’t been able to find time to sit down and properly post it.   I’ve had every intention, but time has slipped away from me lately.  How many days until summer?

So….I made this dish for my family’s Easter shindig.  Shortly there after, the daily phone calls from my mother began.  “When can I get the recipe of the dish you brought”?  Since tomorrow is Mother’s Day, I’m carving out some time to put this Saturday post together.  Besides, I think she has talked it up in her neighborhood.  Even promising the recipe to a couple of her close friends.  I don’t want to let her down, it’s Mother Day.

I’m glad she thinks this pasta recipe is a keeper.  It truly has restaurant quality flavor.  It is a family favorite here at Sugar and Spice head quarters.

Let’s start off by grabbing a tissue and chopping some onions.

I like sweet Maui onions.

Pasta with Butternut squash-

If you can’t find a Maui onion, no worries, a yellow onion will do.

Pasta with Butternut squash--2

Cut the onion into 1/2” chop pieces, like so.

Pasta with Butternut squash--10

Next, take 1 pound of cubed butternut squash (I always try to find the pre cut stuff – so much easier and a huge time saver).  Mix the squash and onions together and arrange in a single layer on a baking sheet lined with foil. Drizzle/coat with olive oil and season with salt and pepper, to taste. Bake at 425 degrees for 40 to 45 minutes until the vegetables are golden and cooked through.

Pasta with Butternut squash--3

Meanwhile have your pot of boiling salted water ready.  You really should add a bit of salt to the water so it tastes like water from the ocean. This goes along with seasoning each layer of food you prepare.  Cooking pasta in salted water allows the pasta to absorb some of the salt and not taste bland.  This step cannot be corrected by salting the pasta later or adding salt to the sauce.  All you will end up with is bland pasta with a salty exterior.

Pasta with Butternut squash--4

Add your pasta, either penne or zita, add cook until al dente per the box instructions.

Pasta with Butternut squash--6

While the water is a boiling and the veggies are a roasting, grab your basil leaves.

Pasta with Butternut squash--7

Chiffonade a good 1 cup of those leaves.  Set them aside.

Pasta with Butternut squash--16

Now let’s move onto the cheese. I use what ever I have on hand. Today it was Mascarpone and Feta.

Pasta with Butternut squash--17

For Easter I used Mascarpone and Cream Cheese (I added a little extra cream cheese to appeal to the little people).  For a big wow and zip you could try a Cypress Chever Goat Cheese. {TIP: Be sure to take the cheese out of the fridge and warm up before you start the recipe.}

Pasta with Butternut squash--13

When the pasta is done.  Before you drain it, grab a cup or two of the boiling water. Be careful friends – hotsie totsie.

Pasta with Butternut squash--20

Next add it to your room temperature cheese and whisk it all together ~ well.

Pasta with Butternut squash--23

Next drain your pasta and add it to the cheese sauce.

Pasta with Butternut squash--24

Now grab those roasted vegetables and add them to the pot. {Note to my Mom: for Easter I used more Roasted Onion than Squash. I would say, two onions with 1/4 lb squash ratio.}

Pasta with Butternut squash--27

Also add your basil and toasted walnuts. (To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes.   Cool completely before using.)

Pasta with Butternut squash--28


Pasta with Butternut squash--29

Finish with ample shredded Parmesan.  Pretty please, not the stuff that comes in a green can. {another note to Mom: for Easter, the wee people were offered proportion without nuts and basil}

Pasta with Butternut squash--30


If I didn’t have to share, I would eat the entire serving bowl myself.


Pasta with Roasted Onion and Butternut Squash
  • Nonstick Foil
  • 1-pound butternut squash, peeled, seeded and cut into ¾-inch cubes
  • 1 Large onion, diced into ½-inch pieces
  • Olive oil (I use Colvata), for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 pound penne pasta (De Cecco)
  • ½ cup (4 ounces) feta cheese, crumbled
  • ½ cup (4 ounces) mascarpone cheese
  • 1 cup coarsely chopped walnuts, toasted (see how to below)
  • 1 packed cup chopped fresh basil leaves
  • ⅓ cup finely grated Parmesan
  1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
  2. Line baking sheet, with non stick foil. Set aside.
  3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
  4. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the feta and mascarpone cheese and 1 cup of pasta water in a large serving bowl and mix. Toss until the cheese has melted and forms a creamy sauce. Add Pasta, squash and onion mixture, walnuts and basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Happy Mother’s Day Mom.

See you a brunch tomorrow.




  1. This looks like a terrific and easy pasta dish. Thank you! And by the way, you look just like your Momma. Great vintage photo.

  2. Passing this along to my little lady. Can’t wait to try it.

Speak Your Mind


Rate this recipe:  

CommentLuv badge