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Star Pasta and Roasted Squash Medley recipe

Easy Star Pasta and Roasted Squash Medley Recipe You’ll Love

This Star Pasta and Roasted Squash Medley recipe combines tender star-shaped pasta and sweet roasted squash for a comforting, flavorful dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Squash
  • 1 medium Butternut squash Choose firm, medium-sized squash for the best sweetness and caramelization.
  • 2 tbsp Olive oil Use extra virgin to enhance the squash’s natural flavors while roasting.
  • to taste Salt Season lightly to taste, balancing the sweet and savory notes.
  • to taste Black pepper Season lightly to taste, balancing the sweet and savory notes.
  • 1 tbsp Fresh thyme Adds a fragrant, earthy touch that complements the roasted squash beautifully.
For the Pasta
  • 8 oz Star-shaped pasta Its fun shape holds sauces perfectly.
  • 4 qt Salted water Essential for cooking the pasta al dente.
For the Medley and Finishing Touches
  • 3 cloves Garlic cloves Sautéed gently for warmth and depth.
  • 2 cups Baby spinach or arugula Adds a fresh, peppery bite.
  • 1/2 cup Parmesan cheese A sprinkle brings a salty, nutty finish.
  • 1 tbsp Fresh lemon juice A bright splash to lift the dish.

Equipment

  • Oven
  • Baking Sheet
  • pot
  • Skillet

Method
 

For the Roasted Squash
  1. Preheat to 400°F (200°C) and line a baking sheet with parchment.
  2. Cut butternut squash into 1-inch cubes, toss in olive oil, salt, pepper, and fresh thyme until evenly coated.
  3. Spread squash in a single layer and roast for 25–30 minutes, flipping halfway, until golden brown and tender.
For the Pasta
  1. Meanwhile, bring a pot of salted water to a rolling boil and cook star-shaped pasta until al dente, about 7–8 minutes.
To Assemble the Medley
  1. In a large skillet over medium heat, warm olive oil then add minced garlic. Sauté 1–2 minutes until fragrant and lightly golden.
  2. Add baby spinach (or arugula) and stir for 1–2 minutes until just wilted.
  3. Toss roasted squash with cooked pasta in the skillet. Drizzle with fresh lemon juice and mix gently.
  4. Remove from heat and sprinkle grated Parmesan. Toss once more until cheese melts into a silky coating.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 300mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Cut the butternut squash into uniform pieces for even roasting. Cook star-shaped pasta just until al dente for the perfect texture. Use fresh herbs to brighten the dish and combine ingredients while pasta is warm for best results.

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