RECIPES
Roasted Butternut Squash & Broccoli Pasta Bowl
A nourishing bowl of tender pasta tossed with caramelized Amici butternut squash, vibrant broccoli, garlic, and a touch of parmesan. Comfort food with a fresh, veggie-forward glow.
Ingredients
12 oz pasta (penne or fusilli work well)
2 cups Amici butternut squash, peeled and cubed
2 cups Amici broccoli florets
3 tbsp olive oil
3 cloves garlic, minced
½ tsp chili flakes (optional)
½ cup grated parmesan
Salt and black pepper to taste
2–3 tbsp reserved pasta water
Fresh parsley or basil (optional)
Directions
STEP 1 : Roast the vegetables
Preheat oven to 400°F (200°C). Toss butternut squash and broccoli with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until the squash is soft and lightly golden.
STEP 2 : Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve a few tablespoons of pasta water.
STEP 3 : Build the flavour
In a large pan, heat the remaining olive oil over medium heat. Add garlic (and chili flakes if using) and cook for 30 seconds until fragrant. Add drained pasta and roasted vegetables. Toss gently, adding a splash of reserved pasta water to help everything coat nicely.
STEP 4 : Toss it all together
Stir in parmesan and adjust salt and pepper to taste. Top with fresh herbs and extra cheese if desired.
Chef’s Tip
prep time
15
min
total time
40
min
serves
4
people
