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Photo Credit: Elizabeth Newman

Roasted Squash Burrata Pasta

30 MINPrep Time
68 MINCook Time
6Servings
by Giadzy
Member Exclusive
Photo Credit: Elizabeth Newman
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All the flavor of fall in one decadent bite. This luscious pasta sauce starts with an acorn squash, which roasts to caramelized perfection with garlic, chili paste, rosemary and lemon zest. Once scooped out and blended with some creamy burrata cheese, you’ll end up with something that feels like a pumpkin alfredo: rich, velvety, and so delicious.

Roasted Squash Burrata Pasta
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Roasted Squash Burrata Pasta

Rated 5.0 stars by 1 users

Category

Pasta

Servings

6

Prep Time

30 minutes

Cook Time

68 minutes

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash halves, cut side up, on a rimmed baking sheet. Using the tip of a knife score the flesh of the squash into 1 inch diamonds. In a small bowl, mix together the garlic, chili paste, rosemary, lemon zest and salt. Rub the mixture all over the cut sides of the squash. Drizzle with the oil. Add 1/2 cup of water to the bottom of the pan. Cover tightly with foil and roast until very tender, about 50 minutes. Cool for 10 minutes.
  3. Scoop the flesh of the squash into a blender and tear in the burrata. Place the lid on the blender and remove the center cover to create a steam hole. Place a kitchen towel over the top to hold the lid down and puree, starting slowly, until a smooth creamy sauce comes together. Pour the sauce into a large bowl. Add the baby spinach on top of the sauce.
  4. Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt and add the pasta. Stir to help coax the pasta into the water and to prevent sticking. Cook, stirring often, until the pasta is al dente, about 8 minutes. Using tongs, remove the pasta directly from the water to the bowl with the sauce, directly on top of the baby spinach. Add 1/2 cup pasta water and the parmesan cheese and toss well to coat. Keep tossing, adding up to another 1/2 cup of pasta water, until a light sauce clings to the pasta. Taste the sauce and add more salt, if necessary. Serve with more parmesan cheese if desired.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
473
Amount/Serving % Daily Value
Carbs
66 grams
Protein
21 grams
Fat
14 grams
Saturated Fat
5 grams
Cholestrol
21 milligrams
Sodium
486 milligrams
Fiber
4 grams
Sugar
2 grams

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5 comments

  • Author's avatar image
    Fabiola - Oct 22

    Just made this today. It is delicious, I decrease to 1.5 teaspoons of chili paste so my son will eat it. Total success, he devour it. Still has a quick it it is not spicy.

  • Author's avatar image
    Linda - Sep 30

    It lists acorn squash in the ingredients but butternut squash in directions. Which is correct?

    The Giadzy Kitchen - Sep 30

    Ciao Linda! The recipe is made for acorn squash, but we’ve also tested it with butternut squash, and it works beautifully too. So feel free to use whichever brings a little more la dolce vita to your kitchen! 🧑‍🍳💫 We’ll get that fixed shortly!

  • Author's avatar image
    Fabiola - Sep 30

    Hi , question the ingredients call for an acorn squash but the instructions reads a butternut squash. Can you clarify?

    The Giadzy Kitchen - Sep 30

    Ciao Fabiola! The recipe is made for acorn squash, but we’ve also tested it with butternut squash, and it works beautifully too. So feel free to use whichever brings a little more la dolce vita to your kitchen! 🧑‍🍳💫 Thanks for pointing that out, we’ll fix it shortly!

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