Simplywanderfull
As the crisp air of autumn sets in, it’s time to savour the hearty flavours that define the season. This Butternut Squash and Roasted Tomato Pasta encapsulates the essence of fall on every plate. The sweet, nutty notes of butternut squash dance harmoniously with the rich, caramelized intensity of roasted tomatoes. This dish is a symphony of autumnal ingredients, weaving together comfort and elegance in each forkful.
Join me on a culinary journey that celebrates the warmth and richness of fall, one delectable bite at a time.”
Health Benefits of butternut squash
Here are five compelling reasons to incorporate butternut squash into your diet:
Nutrient Powerhouse: Butternut squash is rich in essential nutrients like vitamins A, C, and E, as well as minerals like potassium and magnesium. These contribute to overall health, immune function, and skin vitality.
Fiber-Rich Goodness: It’s packed with dietary fiber, aiding in digestion, promoting a healthy gut microbiome, and helping maintain regular bowel movements. This can support overall digestive health.
Heart-Healthy Nutrients: The high levels of potassium and vitamin C in butternut squash can help regulate blood pressure and support cardiovascular health. Potassium is essential for maintaining a healthy heartbeat.
Low in Calories, High in Nutrients: Butternut squash is relatively low in calories while being dense in nutrients. This makes it a satisfying and nutritious option for those watching their calorie intake.
Versatile Culinary Ingredient: Butternut squash can be used in a wide range of dishes, from soups and salads to main courses and desserts. Its sweet and nutty flavor profile makes it a versatile and delightful addition to many recipes.
Incorporating butternut squash into your diet not only adds a burst of flavor but also offers a myriad of health benefits, making it a valuable addition to a balanced and nourishing meal plan.
5 Top Fall Dishes for a Cozy Comfort Home Experience
Fall is my most favourite time of year and cozy fall dishes are definitely on the weekly rotation! Here are some of my favourite recipes to try for the fall!
ingredients:
- 1 medium-sized butternut squash, diced
- 10 Roma tomatoes, cut in half and seeded
- 1 tbsp. Vegetable stock powder
- 2 cups milk
- 1 tbsp. Butter
- 1 bay leaf
- 1 shallot cut on half
- 1 tsp. Seasoned salt
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 1/2 tsp. White pepper
- Salt
- 1/2 cup grated parmesan cheese
- 1 package of pasta of your choice
- 1 bulb garlic, slice top
- 3 tablespoons olive oil
- Fresh thyme leaves for garnish
- Fresh basil for garnish
- Salt and pepper to taste
Instructions:
Instructions:
Preheat oven to 350 degrees.
Take a full head of garlic, slice the top off. Add olive oil, salt and pepper and wrap in in tinfoil.
Toss butternut squash cubes in olive salt and pepper. Place on a parchment lined baking sheet. Add the garlic to the sheet also. Bake 40 minutes.
Slice Roma tomatoes in half and take the seeds out. Toss the Romas in salt, pepper, garlic powder, 1 tsp. sugar. Bake 40-50 minutes.
Add vegetable stock powder to your pasta water. Bring to a boil. Cook pasta according to the package directions. Reserve 2 cups of that starchy flavoured pasta water! This will create the creaminess for your pasta dish.
In a small saucepan, add milk, nutmeg, cinnamon, 1 tbsp. butter, seasoned salt, white pepper, and shallot. Simmer on low, and stir often. Approximately 15 minutes. Strain and set aside.
In a food processor, puree the butternut squash, and squeeze all of the roasted garlic out of the clove. Add the strained flavoured milk. Add in the parmesan cheese and give it a good whirl! Add salt and pepper if needed.
To a large pot add 2 cups of the reserved pasta water over medium high heat. Add in the drained pasta, butternut squash puree, the delicious roasted tomatoes, and mix until everything is creamy and blended together nicely. Garnish with basil and thyme.
Autumn Elegance: Creamy Roasted Butternut Squash and Tomato Pasta
Ingredients
- 1 medium-sized butternut squash diced
- 10 Roma tomatoes cut in half and seeded
- 1 tbsp. Vegetable stock powder
- 2 cups milk
- 1 tbsp. Butter
- 1 bay leaf
- 1 shallot cut on half
- 1 tsp. Seasoned salt
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 1/2 tsp. White pepper
- Salt
- 1/2 cup grated parmesan cheese
- 1 package of pasta of your choice
- 1 bulb garlic slice top
- 3 tablespoons olive oil
- Fresh thyme leaves for garnish
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Instructions:
- Preheat oven to 350 degrees.
- Take a full head of garlic, slice the top off. Add olive oil, salt and pepper and wrap in in tinfoil.
- Toss butternut squash cubes in olive salt and pepper. Place on a parchment lined baking sheet. Add the garlic to the sheet also. Bake 40 minutes.
- Slice Roma tomatoes in half and take the seeds out. Toss the Romas in salt, pepper, garlic powder, 1 tsp. sugar. Bake 40-50 minutes.
- Add vegetable stock powder to your pasta water. Bring to a boil. Cook pasta according to the package directions. Reserve 2 cups of that starchy flavoured pasta water! This will create the creaminess for your pasta dish.
- In a small saucepan, add milk, nutmeg, cinnamon, 1 tbsp. butter, seasoned salt, white pepper, and shallot. Simmer on low, and stir often. Approximately 15 minutes. Strain and set aside.
- In a food processor, puree the butternut squash, and squeeze all of the roasted garlic out of the clove. Add the strained flavoured milk. Add in the parmesan cheese and give it a good whirl! Add salt and pepper if needed.
- To a large pot add 2 cups of the reserved pasta water over medium high heat. Add in the drained pasta, butternut squash puree, the delicious roasted tomatoes, and mix until everything is creamy and blended together nicely. Garnish with basil and thyme.