Name: Pasta with Roasted Ambercup Squash, Arugula, and Pine Nuts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 70 g pine nuts; 2 large garlic cloves; 1 big yellow onion; 5 tablespoons of olive oil (divided); 1 mid sized ambercup squash (alternatively, use 1 small butternut squash); 500 g pasta (I like using brown rice penne or fusilli); 250 g cherry tomatoes; 100 g arugula; Salt; Pepper; 100 g vegan parmesan

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Squash season is almost over, but I’m ever so happy that my favorite organic grocery store still has butternut and ambercup squashes in stock. I’m taking advantage of all these squashes as long as they are around and indulge in delicious winter dishes.

The recipe below is one of my all-time favorite squash dishes, and I will be forever grateful to the friend who introduced me to it. I tweaked the recipe a bit, but the base is just perfect: Take any pasta, arugula, roasted squash, roasted pine nuts, some tomatoes, and then top everything with vegan parmesan. I’m pretty sure that you’ll love this dish just as much as I do, since everyone who tasted it requested a second helping, even the hard-core squash skeptics. It’s hearty, comforting, filling, and really simple to prepare.

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Pasta with Roasted Ambercup Squash, Arugula, and Pine Nuts

This is an all-time favorite squash recipe: Pasta, arugula, roasted squash, roasted pine nuts, some tomatoes! And everything topped with vegan parmesan.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Keyword: gluten-free, vegan

Servings:

Ingredients

Metric - US Customary

Pasta

70 g pine nuts
2 large garlic cloves
1 big yellow onion
5 tablespoons of olive oil divided
1 mid sized ambercup squash alternatively, use 1 small butternut squash
500 g pasta I like using brown rice penne or fusilli
250 g cherry tomatoes
100 g arugula
Salt
Pepper

Topping

100 g vegan parmesan either store-bought or home-made, see my easy recipe here

Instructions

In a pan, roast the pine nuts until golden brown.
Peel the onion and the garlic, and chop them coarsely. Fry the onion in 2 tablespoons of olive oil until translucent, then add the garlic and fry until everything smells nicely.
Clean the ambercup squash, cut it open, and remove the ends and the seeds. Cut it into cubes and mix them with 1 tablespoon of olive oil, then bake in the oven at 250° C (482° F) for about 20 minutes until they turn soft and get brown edges. If you’re using a butternut squash instead, peel it first.
Cook the pasta according to the packaging instructions.
Wash the cherry tomatoes and cut them in half.
Wash the arugula leaves and tear them with your fingers into big pieces. Set a good handful aside to decorate the dish.
In a big bowl, mix all the pasta ingredients. Season with salt and pepper, taste test and adjust according to your taste.
Serve the pasta topped with some arugula and vegan parmesan.
Eat and enjoy!