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Home / Courses / Main Dish / Butternut Squash Fettuccini with Roasted Garlic

Butternut Squash Fettuccini with Roasted Garlic

Main Dish, Noodles, Western

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This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness.

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness. | RotiNRice.com

Today’s Butternut Squash Fettuccini with Roasted Garlic recipe is a simple one. It is almost vegan except for the egg in the pasta. With the abundance of squashes right now, it is an easy excuse to add in the squash. Besides, the pasta was also made with butternut squash, giving it a rich yellow color. The texture is soft and a little chewy with an almost homemade quality to it. The simple balsamic vinaigrette dressing allows its taste to come through.

Roasted Garlic

While some of us like the taste of garlic and use it regularly in our cooking. Many prefer to omit it altogether as they find the smell offensive. Raw garlic is pungent and has a bite but mellows out the longer it is cooked. In fact, roasting garlic makes it sweet and quite delicious. Roasted garlic can be mashed and mixed in a spread for breads, potatoes, and even pasta. I threw in an entire bulb of roasted garlic into this pasta to give it added flavor.

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness. | RotiNRice.com

There are very few ingredients needed in this recipe – mainly garlic, butternut squash, dried thyme, pasta, parsley, and balsamic vinegar.

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness. | RotiNRice.com

Similar Tools Used in Making This Butternut Squash Fettuccini with Roasted Garlic

This post contains affiliate links. Please read my disclosure policy here.

Terra Cotta Cazuela Dish, Round – 9.5 inch
Skimmer 6″ diameter

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness. | RotiNRice.com

Butternut Squash Fettuccini with Roasted Garlic

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Dish
Cuisine: American, Western
Keyword: butternut squash fettuccini
Servings: 4
Calories: 356kcal
Author: Linda Ooi

INGREDIENTS

  • 1 bulb garlic
  • 1 small butternut squash (peeled and cubed)
  • ยฝ tsp dried thyme
  • Salt and pepper
  • 2 tbsp extra virgin olive oil
  • 1 lb fettuccini (450g)
  • 1 cup curly parsley (chopped)

Dressing

  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp sugar
  • ยผ tsp salt

INSTRUCTIONS

  • Preheat oven to 400ยฐF (200ยฐC).
  • Peel away outer layers of garlic bulb, leaving skins of individual cloves intact. Slice about ยฝ inch off the top of garlic bulb exposing individual cloves. Place garlic bulb together with cubed butternut squash in an oven proof dish. Sprinkle dried thyme, salt, and pepper over garlic and squash. Drizzle with olive oil. Roast in oven for about 30 minutes until squash and garlic are tender.
  • In the meantime, mix all dressing ingredients in a small bowl.
  • Boil pasta as per packaging instructions. Remove and drain.
  • When roasted vegetables are ready, remove from oven. When cool enough to handle, squeeze roasted garlic out of their skins. Using kitchen shears, snip garlic into smaller pieces. Mix well with roasted squash.
  • Combine pasta and roasted vegetables in a large bowl. Add dressing and chopped parsley. Mix well. Serve with shaved parmesan cheese and freshly ground pepper if desired.

NUTRITION

Calories: 356kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness. | RotiNRice.com

Gluten Free Noodles

Gluten intolerance and allergy previously thought of as rare are not so these days. Fortunately, there are many more gluten-free products in the stores today. I am pleasantly surprised at the various types of gluten-free noodles I have found and will share more about them in a future posts. This gluten-free spaghetti made with rice, potato, and soy will work well with the above recipe. It has a taste and texture that is close to that of the regular wheat spaghetti.

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness. | RotiNRice.com

This simple and tasty Butternut Squash Fettuccini with Roasted Garlic is very easy to prepare. Roasting the vegetables bring out their sweetness. | RotiNRice.com

Enjoy…..and have a wonderful day! ๐Ÿ˜Ž


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November 12, 2010 ยท 46 Comments



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Comments

  1. sangeeta says

    November 12, 2010 at 1:25 pm

    Lovely colors and all my fave flavors…

    Reply
  2. Lyndsey says

    November 12, 2010 at 1:30 pm

    Wow, this dish looks so good, and very satisfying! That is so cool to use butternut squash fetticcini, I’ve never seen it before. I like how you roasted the garlic and squash (I have a stoneware dish just like that) Wohoo!, I’m excited to try it! Although my daughter and I love garlic and can eat it anyway even raw, my husband likes it more subtle!

    Reply
  3. Cherine says

    November 12, 2010 at 1:50 pm

    A fabulous dish full of tasty flavors!

    Reply
  4. Roxan says

    November 12, 2010 at 2:34 pm

    yum, garlic and butternut squash, two ingredients I truly love! Especially ROASTED garlic. I can slather that super thick on a piece of bread and I’ll be in heaven.
    PS I think with the egg in the pasta it is still vegetarian… just not vegan ๐Ÿ™‚ have a great weekend Biren!

    Reply
    • Biren says

      November 12, 2010 at 2:44 pm

      Thanks for pointing that out Roxan. There are different types of vegetarians and some take dairy and eggs while others don’t. I wasn’t sure but thanks for clarifying ๐Ÿ™‚

      Reply
  5. Victoria says

    November 12, 2010 at 3:42 pm

    I love the use of roasted garlic in here! What a great simple fall pasta dish. Those noodles are fun too, I’ve never seen butternut squash fettuccine!

    Reply
  6. Debbi Does Dinner Healthy says

    November 12, 2010 at 3:48 pm

    Love, love, love butternut squash! I could eat it daily! Pair it with pasta and garlic and it totally sounds like a winner! I have to look for that pasta, sounds delicious! Thanks for sending this to Presto Pasta Nights!

    Reply
    • Biren says

      November 12, 2010 at 4:20 pm

      Thanks Debbi for visiting ๐Ÿ™‚ Yes, I love butternut squash too and use it quite a bit in my cooking.

      Reply
  7. tigerfish says

    November 12, 2010 at 4:04 pm

    I like the colors of your pasta – look so different from the typical pasta and fresh colors too!

    Reply
  8. Stella says

    November 12, 2010 at 4:12 pm

    Biren, this is probably the most delicious looking savory dish I’ve seen all week. I mean it too-it looks so good. You know, I think I have trouble with the idea of going vegan mostly b/c of eggs. I love them, and that egg pasta looks really delicious. Yum!

    Reply
    • Biren says

      November 12, 2010 at 4:28 pm

      Awww….thanks Stella! It was really tasty and satisfying. I love eggs too but don’t use it as much as I would like to. It gets a little complicated over here as I have to cater to the different food intolerances.

      Reply
  9. Stella says

    November 12, 2010 at 4:13 pm

    p.s. I’m making a pear pie right now. I did your filling with typical crust. I know I’m bad:( I didn’t have all of the stuff though…

    Reply
    • Biren says

      November 12, 2010 at 4:29 pm

      Do let me know how it turned out ๐Ÿ™‚

      Reply
  10. Devaki @ weavethousandflavors says

    November 12, 2010 at 5:44 pm

    What a flavor rich way to make fettucine, Biren. I LOVE how you’ve left your ingredients, simply unfooled with ๐Ÿ™‚

    Ciao, Devaki @ weavethousandflavors

    Reply
  11. Anncoo says

    November 12, 2010 at 7:02 pm

    This looks so healthy and flavorful and I love the color. Must give it a try using butternut squash. Thanks for sharing ๐Ÿ™‚

    Reply
  12. bergamot says

    November 12, 2010 at 8:42 pm

    Looks beautiful, especially the color of the pasta

    Reply
  13. rebecca says

    November 12, 2010 at 10:35 pm

    wow this looks fab love how you baked the squash and garlic together

    Reply
  14. lequan says

    November 12, 2010 at 11:10 pm

    Biren, this dish looks delicious with the chopped up butternut squash mixed in with the fettuccini. I love that picture of the squash with the garlic bulb. I’ve never tried roasting dishes with the whole garlic bulb like that before. Perfect for presentation for picture taking too, what a great idea. I’m a big fan of vegetarian dishes and yours sounds wonderful.

    Reply
  15. Pachecopatty says

    November 12, 2010 at 11:59 pm

    Beautiful pasta Biren, I love butternut squash so I think I’m going to try this. I need to eat more pasta, sometimes I forget how much I enjoy it:)

    Reply
  16. Jeannie says

    November 13, 2010 at 4:24 am

    That looks good! I love the look of butternut squash and they are not easy to get here.

    Reply
  17. Mary says

    November 13, 2010 at 12:27 pm

    What a gorgeous looking pasta. The photo has made me hungry. You can bet I’ll be making this on very soon. Have a wonderful day. Blessings…Mary

    Reply
  18. sayantani says

    November 13, 2010 at 2:01 pm

    thats an incredible recipe. love the way you grilled the veggies…awesome.

    Reply
  19. Joanne says

    November 13, 2010 at 4:45 pm

    Oh how lovely! I wish I could find that butternut squash pasta near me. Sounds delicious.

    Reply
  20. love2cook says

    November 13, 2010 at 7:44 pm

    What a lovely dish! I’m ready to grab that now! ๐Ÿ˜€

    Reply
  21. Julie M. says

    November 13, 2010 at 8:25 pm

    This is a beautiful dish Biren! I love simple and healthy it is. Thanks so much for linking up to family friendly Fridays and enjoy the rest of your weekend!

    Reply
  22. denise @ quickies on the dinner table says

    November 13, 2010 at 8:59 pm

    What a lovely dish Biren! Hubby would LOVE this (me too of course). His favourite dinner is roast chicken on a bed of squash chunks and unpeeled shallots seasoned with balsamic vinegar, garlic (lots – we love it) rosemary and salt. He actually scrapes the plate clean whenever I cook this LOL I have never thought of doing it with pasta, but now I will! The colours are just beautiful!! And there’s that gorgeous green dish I love so much ๐Ÿ™‚ I wish we had more coloured pasta varieties here apart from the usual tomato, spinach, beetroot or squid ink….

    Reply
  23. kitchen flavours says

    November 14, 2010 at 8:21 am

    The fettuccini looks really good. I can imagine the aroma of the roasted garlic! Yum!

    Reply
  24. Ruth says

    November 14, 2010 at 12:20 pm

    Great post… gorgeous photos and perfect recipe. Thanks for sharing with Presto Pasta Nights.

    Reply
  25. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    November 14, 2010 at 2:55 pm

    Oh heavens, that looks fantastic. At first I thought you had mashed up the cloves into some kind of paste for a sauce, but those beautifully roasted cloves are just sitting, waiting to be bitten into. That looks so fantastic.

    Reply
  26. kristy says

    November 14, 2010 at 5:52 pm

    That’s cool, Biren! You even have the readymade buttersquash pasta. I love this kind of simple recipe alot. You know, busy mom! haha…. I wonder why we always busy with something! You have a great day.
    Blessings, Kristy

    Reply
  27. Blackswan says

    November 14, 2010 at 9:35 pm

    Sorry Biren, I’m late for this post! It has been a busy week for me, unwrapping presents. Hahaha! Just kidding ๐Ÿ™‚

    I’ve not tasted pasta with Squash & this is interesting. Oh, u’re making me so hungry…….

    Reply
  28. Angie's Recipes says

    November 15, 2010 at 12:41 am

    A flavorufl and delicious pasta dish! I definitely need to get some butternut squashes.

    Reply
  29. Alex aka Ma What's For Dinner says

    November 15, 2010 at 7:17 am

    It’s gorgeous! And I bet it’s super tasty too!

    Lots of yummy love,
    Alex aka Ma What’s for Dinner
    http://www.mawhats4dinner.com

    Reply
  30. Rumana says

    November 15, 2010 at 8:50 am

    Delicious dish:)

    Reply
  31. Sommer @ A Spicy Perspective says

    November 15, 2010 at 8:53 am

    Biren~ it sounds so wonderful! I really would like to have a big bowl of it right now…for breakfast!

    Reply
  32. Nutmeg Nanny says

    November 15, 2010 at 4:01 pm

    Wow this looks so healthy and filling! I love butternut squash…yum!

    Reply
  33. Magic of Spice says

    November 15, 2010 at 8:10 pm

    I adore roasted garlic and all types of squash, so this would definitely arouse my palette. Plus it looks beautiful ๐Ÿ™‚

    Reply
  34. 5 Star Foodie says

    November 15, 2010 at 9:44 pm

    This is excellent! I’ve paired butternut squash with pasta before, and I know how delicious it is, and as a butternut squash addict, I am very intrigued by the butternut squash fettuccini, I will have to look for it!

    Reply
  35. Kristin @ Holy Cannoli Recipes says

    November 19, 2010 at 11:47 am

    I am one that loves garlic, especially roasted garlic. This dish looks fantastic.

    Reply
    • Biren says

      November 21, 2010 at 5:11 pm

      Hi Kristin! Thanks for visiting. Roasted garlic is so sweet and delicious on almost everything ๐Ÿ™‚

      Reply
  36. Julie says

    November 19, 2010 at 9:09 pm

    Hi! I am visiting from Presto Pasta Nights! This looks delicious. I have a butternut squash I need to use! I will be making this next week. Thanks for sharing a great recipe.

    Reply
    • Biren says

      November 21, 2010 at 5:10 pm

      Hey Julie! Thanks for visiting. Hope you enjoy the dish. Do let me know how it turned out ๐Ÿ™‚

      Reply
  37. The Food Hunter says

    November 24, 2010 at 11:13 am

    This sounds like a perfect meal.

    Reply
  38. krishna says

    January 7, 2013 at 10:11 pm

    nice n easy recipe… n very good for lunch…

    Reply
  39. Kari says

    November 12, 2015 at 10:06 pm

    This looks delicious! I’ve had a bag of frozen butternut squash in my freezer for a few weeks now, just waiting for the perfect recipe! I think I just found it…Would I still cook the squash the same even though it’s frozen?
    Thanks!!

    Reply
    • Linda says

      November 13, 2015 at 3:25 pm

      I am glad you found the “perfect” recipe on my blog for your butternut squash. I have not worked with frozen squash but I think you should still roast it. The timing may differ, so do check by sticking a fork into the squash to see if it is cooked.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more โ†’

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