Roasted squash & red onion pasta

Roasted squash & red onion pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Takes 50-60 minutes


Serves 2
A simple supper of roasted squash and red onion pasta will perk up your midweek meals

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal572
  • fat13.8g
  • saturates7.6g
  • carbs102g
  • sugars0g
  • fibre9.2g
  • protein16.7g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 butternut squash, about 700g/1lb 9oz
  • 2 red onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, sliced
  • 175g penne or rigatoni
  • 3 rounded tbsp crème fraîche, full or half fat


  1. Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.

  2. Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.

  3. Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Nov, 2018
Delicious. I used cream cheese instead of creme fraiche and added some cubed feta. Definitely make again soon
Katrina Daoud's picture
Katrina Daoud
26th Mar, 2018
It actually tasted better than I thought it might after reading the reviews. The butternut squash, garlic, and red onion give it enough flavour that the creme fraiche is really only meant to be a base to mix it all together. I used frozen butternut squash and it tastes an extra 10 or so minutes to roast. I only ranked it three stars because i felt like the roasted flavour was almost too much for my liking, but still a good easy recipe.
20th Feb, 2015
This was so much better than l expected. The only thing l did differently was to add a few chili flakes when l roasted the veg. The secret is to season really well and a little more heavily than you think you need. Beautiful and very simple.
7th Oct, 2014
This is okay. Butternut squash and pasta is a rather stodgy combo.
KochinVeronica's picture
24th Jan, 2013
OMG!! This recipe is by far the tastiest squash recipe I have ever eaten!It deserves not 5, but 6 stars. I was indeed generous with the seasoning and it came out lovely, just lovely. Highly recommended!
30th Aug, 2012
This was easy to make and very tasty. I used sweet potato instead of squash and replaced the creme fraiche with sweet chilli Philadelphia for a bit of extra kick.
6th Jun, 2011
Gorgeous! I added some fresh sage to the squash. I'll definitely be making this again.
21st Sep, 2010
love this meal, very tasty, added some chorizo which added a nice spice as contrast to the sweetness of the veg!
18th May, 2010
I left out the cheese and added a tin of tomatoes, 1 tsp sugar and some tabasco the sweetness of the veggies together is gorgeous, very tasty meal, will do again. Could also add pieces of chicken to make more substantial
15th Nov, 2009
This is delicious, I highly recommend it.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
22nd Jan, 2014
Just tried this recipe and it was great! I did add a couple of things - mushrooms work really well in this, and can be added to the veg mix. Also, some smoked paprika and thyme added before roasting adds a bit more flavour. One thing, I did notice the squash could do with roasting a bit long than suggested, so it may be worth letting that roast for about 10-20 minutes before adding the onion and mushrooms.
Want to receive regular food and recipe web notifications from us?