Roasted Butternut Squash Pasta with Tahini Sauce

This cozy roasted butternut squash pasta is served with a zesty lemon tahini sauce and makes for a comforting fall/winter meal! This post is sponsored by Barilla®.

There’s no way around it, cooler temperatures have officially arrived here in Richmond . . . and I’m slowly coming to terms with the fact that they will be here for the next six-ish months.  The change in weather also has me thinking a lot about the different foods I crave and enjoy throughout the seasons. During the summer, I want fresh, light, cool foods and during the fall/winter I crave hearty warm meals.

Serving bowl and spoon with roasted butternut squash pasta with tahini sauce. Chickpea pasta with roasted butternut squash, onions, and fresh cilantro.

Recently, I’ve started to challenge those thoughts and play with the foods I typically crave in certain seasons. Take pasta salads for example: in the past, I’ve only made these in the summertime but I thought why not make a warm pasta salad using seasonal produce!? Who ever said pasta salads have to be served cold?! And who said you can’t have pasta salad as a meal?! We’re challenging all. the. things.

Mixing bowl will ingredients for roasted butternut squash pasta with tahini sauce. Roasted butternut squash and onion, fresh cilantro, chickpea pasta, and a creamy lemon tahini dressing.

Bowl of roasted butternut squash pasta with tahini sauce.

Ever since I found the new legume pastas from Barilla, I’ve been trying to think outside of the box when it comes to pasta, and we’ve been serving pasta as a meal more frequently. I love using Barilla legume pasta as a base because it’s made with one ingredient (in this case, chickpeas), it’s a good source of plant-based protein and an awesome source of fiber. Anytime I can have one ingredient filling those two roles in a recipe, it’s a win in my book! All of the Barilla legume pastas are certified gluten-free and Non-GMO Project Verified. Basically, these pastas check all the boxes in my book – so you can’t go wrong!  PS: you can find them on Amazon!

Box of chickpea casarecce Barilla pasta between two plates of roasted butternut squash pasta with tahini sauce. Lemon and sprigs of fresh cilantro are on the table.

For this recipe, I was inspired by a roasted butternut squash, chickpea and tahini salad from Orangette I made many moons ago. I knew I wanted to incorporate seasonal roasted veggies – focusing on butternut squash. I love the full flavor the roasted squash brings to this dish. It really compliments the pasta and let’s the tahini sauce shine!

Tahini is super trendy right now and for good reason . . . it’s so dang delicious and sesame seeds are loaded with nutrients like fat, fiber, protein and calcium to name a few.

The lemon tahini dressing used for this butternut squash pasta dish is so easy to whip up and tastes delicious on everything. I highly recommend making a double batch when you make this recipe so you can have leftover sauce. It’s perfect for drizzling over salads, topped cooked veggies and even spread on toast.

If you’re like me and totally obsessed with tahini right now definitely check out some of my other tahini recipes.

Plate of roasted butternut squash pasta with tahini sauce. Slices of lemon beside the plates.

I highly recommend serving this roasted butternut squash pasta salad warm, but you can also eat the leftovers cold or at room temperature. To reheat, I recommend using low heat over the stove top. You may need to add a little water or broth so the pasta doesn’t dry out.

Here’s what you’ll need to make this delicious dish:

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Roasted Butternut Squash Pasta Salad with Tahini Sauce


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This cozy roasted butternut squash pasta is served with a zesty lemon tahini sauce and makes for a comforting fall/winter meal!


Ingredients

  • 1 box (8 oz) Barilla Chickpea Casarecce 
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 5 cups)
  • 1 medium red onion, chopped
  • ¼ cup chopped cilantro leaves
  • 1 garlic clove, minced
  • ½ teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil

Tahini Sauce

  • 1 medium garlic clove, minced
  • 1 teaspoon Bragg’s liquid aminos (or low sodium tamari)
  • 3 tablespoons lemon juice (1 lemon)
  • 3 tablespoons tahini
  • 24 tablespoons water (reserved from cooking pasta)
  • 3 tablespoons olive oil

Instructions

  1. Preheat oven to 425°F.
  2. In a large bowl, combine butternut squash, onion, garlic, allspice, sea salt, pepper and olive oil. Toss until veggies are coated and spread evenly on a baking sheet. Roast for 10 minutes, toss and then roast for another 10-15 minutes, or until butternut squash is soft. Remove from the oven and let cool.
  3. Meanwhile, cook pasta according to package instructions and drain, reserving about 1/4 cup of the pasta water.
  4. Make the tahini sauce by whisking together the lemon juice, liquid aminos, tahini, olive oil and garlic. Add in 2-4 tablespoons of pasta water to thin the sauce to the desired consistency.
  5. To assemble the pasta salad, add the pasta, veggies and cilantro into a large bowl. Add tahini sauce to taste and toss carefully.  Serve warm with additional salt and crushed red pepper, if using. The pasta is best served immediately, but you can also enjoy it at room temperature or reheat.
  6. To reheat, I recommend using low heat over the stove top. You may need to add a little water or broth, so the pasta doesn’t dry out.

  • Category: Lunch/Dinner
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 507
  • Sugar: 3g
  • Sodium: 241mg
  • Fat: 27g
  • Carbohydrates: 59g
  • Fiber: 13g
  • Protein: 19g
  • Cholesterol: 0mg

Keywords: butternut squash pasta

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    5 comments
  1. This looks really good and I plan to add it to our dinner menu this week. I was going to ask if you could substitute Tamari for the liquid aminos, but while they’re on the ingredient list, I don’t see them in the actual recipe. Let me know if you think you can just omit it all together. Can’t wait to try it!

  2. This is a super different yet delicious pasta dish. I have never had anything like this (probably because this is my first time trying tahini). The tahini has a super nutty flavor so I felt torn between Asian and Mexican with the cilantro. I recommend being super liberal with lemon to brighten it up a little more. I also added sautéed chicken for more protein. Really good will make again 🙂

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