Pasta With Winter Squash and Tomatoes Recipe (2024)

Considering my butternut squash wasn't the best, and that I used canned tomatoes, this was still very good. I also used bow-tie pasta which worked out very well. I added some pasta water to the pan with the pasta. Nice to have a vegetable heavy, rather than pasta heavy dish and I will make again in the fall.

I added a can of white beans, my husband added cinnamon and it was so yummy!

I agree with the other cooks who recommend adding pasta water at the end. I also stirred in a little extra olive oil to finish, as well as a teaspoon or so of balsamic vinegar.

The entire time I️ was eating this my mouth was searching for the rest of the flavors that just weren’t there. It was very one note to me.

I amalgamated the previous comments and made the following modifications:Added:1/4 c sherry1/2 T sugar in the raw1 T fresh thyme leaves1/4 c chopped parsley1 c pasta water1 T white balsamic vinegar1/4 c olive oilAlso, squash needs to get sort of mushy to mix into this, IMHO, so I cooked it longer. Next time I will just roast the squash and scoop it in.

Followed recipe to the letter and result was “meh.” Not terrible, but not worth the effort of prepping the butternut squash. Adding 1/3 c. pasta water and some grated Parmesan cheese helps a bit. We love butternut squash and all the other ingredients, so my impression might be biased.

Good use for squash, but needs something, maybe acidic, spicy or a little bacon. Don't skimp on tomato. Good consistency; a little pasta water helps.

Great proportions. I did grate a quarter of the squash and roasted the rest diced. Yummy.

Added spinach, olives, and capers.

This was a great, quick weeknight meal! And a good way to manage the overlap of end-of-season tomatoes and butternut squash. I think I managed the “missing flavor” by throwing in a Parmesan rind with the tomatoes and squash.

Use heirloom tomatoes and fresh basil. The flavor is very dependent on the quality of the tomatoes

I used roasted, smashed winter squash (which I always have in the freezer) rather then following the squash prep in the recipe. All other ingredients kept the same. The final sauce was thick and lovely, really stuck to the pasta. Used pasta water to thin, finished with cheese (Pecorino Romano and Goat). Many of the additions mentioned would be really good to play with: Garam Masala, smoked paprika, thyme, sage. Add additional texture by finishing with cooked bacon, toasted nuts, etc

Yummy recipe! I also added a touch of fish sauce, white wine and butter to amp up the umami and creaminess. Big hit with the family.

Centimeter or so cubes worked well as did medium high heat. It wasn’t getting thick and sticking some to the bottom, so I spooned 1/2 into another heated skillet. Gotta have something to deglaze! Deglazed both, combined, and tossed with fresh herbs and parm.

This wasn't bad, it just wasn't all that good. Squash and pasta are both starchy; it needs something more than the tomatoes to bring a different dimension and break up the starch. Pancetta or bacon would be good, as would goat cheese or feta--or both! Used Banza (chickpea) pasta and it was great!

Great recipe! I doubled the shallots, garlic and red pepper flakes and added cumin and smoked paprika. I also used canned crushed tomatoes and juice, maybe a little extra, but I also added some pasta water so the sauce coated the pasta. It was delicious. I let it simmer longer to get the squash softer.

I made a few modifications to this since I thought it would be one note, as several others mentioned. I upped the shallots and garlic, and added some honey, lemon zest and a pinch of nutmeg. This helped to add some sweetness and brightened up the dish. Also, don't be shy on the salt. The squash really can absorb a lot. Overall, a really great winter dish.

This was great on its own, but I added some crispy pancetta on top with sage fried in the pancetta grease. Also delicious. I took note of the comments and added some pasta water too, and the sauce turned out velvety and covered every noodle.

Also added fresh chopped chanterelles

This is the second time I am making this dish. I found it quite bland the first time. This time I began by blooming a small bit of garam masala and black mustard seed in some oil before adding the shallots garlic and pepper flakes. I then added some dandelion miso and stirred. Proceeded with the recipe adding the tomatoes and butternut squash. I also added fresh thyme and dill and crumbled tempeh. It’s still cooking but it smells wonderful

Love this dish! Definitely worth making, but agree with everyone else saying it needs extra pasta water. I saved about a cup and wish I’d saved more- it’s very dry. I added fresh thyme to the cooking squash and my bf added cumin to the fully prepped dish, both were good choices. We also added cannellini beans right at the end so they’d warm. Would make again!

I really enjoyed this pasta dish. Felt comforting. Added more shallot, added pasta water and also added pancetta when I sautéed the shallot.

Same as other folks - I added a bit of pasta water to make it more a sauce and I squeezed some fresh lemon which helped it feel more dimensional. Overall, this was missing some depth to it. Maybe caramelized onions or something? Some feta?

We really liked this, and the flavors were good. However, it was pretty dry. I agree that adding a couple of cups of pasta water or using crushed tomatoes would have helped.