This cozy roasted butternut squash pasta is served with a zesty lemon tahini sauce and makes for a comforting fall/winter meal!
- 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
- 1 medium garlic clove, minced
- 1 teaspoon Bragg’s liquid aminos (or low sodium tamari)
- 3 tablespoons lemon juice (1 lemon)
- 3 tablespoons tahini
- 2-4 tablespoons water (reserved from cooking pasta)
- 3 tablespoons olive oil
- Preheat oven to 425°F.
- 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.
- Meanwhile, cook pasta according to package instructions and drain, reserving about 1/4 cup of the pasta water.
- 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.
- 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.
- 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.
- 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