Pasta With Butternut Squash Olives Tomatoes And Leeks Recipe

Get ready to dive into a bowl of pure comfort and vibrant flavors with my go-to roasted butternut squash and veggie pasta—it’s like wrapping yourself in a cozy fall sweater, but for your taste buds! 🍂✨

I love to create dishes that combine bright flavors with nutritional benefits. My Pasta with Butternut Squash, Olives, Tomatoes, and Leeks is a perfect harmony of taste and health.

Sweet butternut squash, mild leeks, and savory Kalamata olives make this dish as nourishing as it is delicious.

Ingredients

• Butternut Squash: Rich in fiber, vitamins A and C, adds sweetness.
• Leek: Mild onion flavor, contains vitamin K, supports digestion.
• Cherry Tomatoes: Bursting with vitamin C, adds tangy sweetness.
• Kalamata Olives: Provides healthy fats, adds a briny, savory touch.
• Garlic: Boosts flavor, known for its anti-inflammatory properties.
• Olive Oil: Heart-healthy fat, adds richness and smooth texture.

Ingredient Quantities

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• 12 ounces pasta (such as penne or rigatoni)
• 2 cups butternut squash, peeled and diced
• 1 large leek, white and light green parts, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh basil, chopped

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How to Make this

1. Place a big pot of salted water on the stove and bring it to a boil. Cook the pasta in the boiling water according to the instructions on the package. When the pasta is cooked and still has a bit of firmness to it (al dente), drain the pasta, reserving a cup of the water. Set both the pasta and the water aside.

2. In a big skillet, put 1 tablespoon of olive oil and heat it at medium. Add the butternut squash, which you have cut into a small dice, and season it with salt and pepper. Stir occasionally and let it be until the squash is tender and a golden brown, about 10 to 15 minutes. Remove the squash from the skillet and place it in a waiting bowl. It can be a mixing bowl or any bowl that you want.

3. In the same skillet, add the last 1 tablespoon olive oil. Add the sliced leeks and cook them until they are softened, about 5 minutes.

4. To the skillet with the leeks, add the minced garlic and red pepper flakes (if using). Cook for another 1-2 minutes, stirring frequently to avoid burning the garlic.

5. Place the cherry tomatoes in the skillet and heat them until they start to soften and give up their juices, which should take about 3-4 minutes.

6. Mix in the sliced Kalamata olives and return the butternut squash to the skillet. Combine everything and cook for another 2-3 minutes, until heated through.

7. Add the cooked pasta to the skillet and mix with the vegetables. If you need to create a light sauce, add the reserved pasta water.

8. Take the skillet off the heat and stir in the grated Parmesan cheese, mixing until everything is combined and the cheese has melted into the sauce.

9. Add more salt and fresh crushed black pepper to the pasta until it tastes just right.

10. Garnish with freshly chopped basil and serve immediately, enjoying this robust and tasty pasta dish.

Equipment Needed

1. Large pot
2. Skillet
3. Wooden spoon or spatula
4. Slotted spoon
5. Colander
6. Bowl (for the butternut squash)
7. Measuring cups and spoons
8. Knife
9. Cutting board
10. Grater

FAQ

• Can I substitute another type of pasta?Indeed, any short pasta such as fusilli, farfalle, or ziti can stand in for penne or rigatoni.
• Can I use frozen butternut squash?Using frozen butternut squash makes for a handy shortcut. Just thaw—then use in cooking as you would fresh.
• Are there alternatives for Kalamata olives?You can replace Kalamata olives with any other variety of black or green olives to suit your taste.
• How can I make this dish vegan?To create a vegan version of this dish, either leave the Parmesan out or use a vegan cheese that melts well in its place.
• What if I don’t have fresh basil?When fresh basil is not at hand, it is acceptable to utilize dried basil. However, it is necessary to decrease the quantity to 1 teaspoon.
• Can I add protein to this recipe?Of course! This pasta dish would pair nicely with the grill of chicken, shrimp, or chickpeas.
• Is it okay to leave out red pepper flakes?The red pepper flakes are optional and can be left out if you want a flavor that isn’t so spicy.

Pasta With Butternut Squash Olives Tomatoes And Leeks Recipe Substitutions and Variations

If you wish, you can replace the pasta with whole wheat or gluten-free pasta.
If sweet potatoes are not available, butternut squash can be used as a substitute.
Shallots or onions can take the place of leeks and provide a similarly flavored profile.
Substitute grape tomatoes or sun-dried tomatoes for cherry tomatoes to achieve a slightly different taste.
Black olives or green olives can be used instead of Kalamata olives, giving a different flavor to the dish.

Pro Tips

1. Roast the Butternut Squash For a deeper and more caramelized flavor, consider roasting the diced butternut squash in the oven at 400°F (200°C) for about 20-25 minutes instead of sautéing it. This will give the squash a nice caramelized exterior and enhance its sweetness.

2. Leek Preparation Clean the leeks thoroughly before using, as they often have dirt trapped between their layers. Slice them lengthwise and rinse under cold water to ensure they are free of any grit.

3. Pasta Water Magic Gradually add the reserved pasta water to the skillet to create a luscious sauce. The starch from the pasta water will help bind the ingredients together and create a silky texture.

4. Cheese Alternatives For a different flavor profile, try substituting a portion of the Parmesan with crumbled goat cheese or feta. This will add a creamy tanginess to the dish.

5. Fresh Basil Finish Add the fresh basil just before serving to retain its bright and aromatic qualities. This will add a fresh, herbaceous note that complements the other ingredients.