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Pappardelle with Roasted Butternut Squash and Tomato Ragu

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Pappardelle with Roasted Butternut Squash and Tomato Ragu is a comforting, seasonal pasta dish featuring silky noodles, sweet roasted squash, and a rich, herby tomato sauce. It’s hearty, elegant, and perfect for a cozy dinner or special occasion.

Ingredients

  • 12 oz pappardelle pasta
  • 3 cups butternut squash, peeled and cubed
  • 3 tbsp olive oil, divided
  • Salt and black pepper, to taste
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes or 2 cups tomato passata
  • 1 tbsp tomato paste (optional)
  • 1 tsp dried oregano or thyme
  • 1/4 tsp crushed red pepper flakes (optional)
  • Grated Parmesan cheese, for serving
  • Fresh basil or parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
  2. Meanwhile, heat 2 tbsp olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, about 5–6 minutes.
  3. Add garlic and cook for 30 seconds more. Stir in crushed tomatoes, tomato paste (if using), oregano, and red pepper flakes. Simmer for 15–20 minutes.
  4. Cook pappardelle in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  5. Gently stir roasted squash into the tomato sauce. Add a splash of reserved pasta water to loosen the sauce if needed.
  6. Toss cooked pappardelle with the squash ragu until well coated.
  7. Serve hot, topped with grated Parmesan and fresh herbs.

Notes

  • Add mushrooms, spinach, or kale for extra veggies.
  • Substitute with rigatoni, tagliatelle, or gluten-free pasta if needed.
  • Stir in white beans or sausage for added protein.
  • Make it vegan by omitting cheese or using plant-based alternatives.
  • The ragu can be made ahead and stored in the fridge for up to 3 days or frozen separately.

Nutrition

Find it online: https://recipesbyliza.com/pappardelle-with-roasted-butternut-squash-and-tomato-ragu/