This butternut squash pasta dish recipe is packed with protein and easy to prepare in under 25 minutes. Bombay Masala blend gives it a juicy kick of spice! In general, autumn vegetables open up deliciously when paired with Bombay Masala.
First, slice through the skin of the squash in several spots to allow steam to escape during cooking. Place butternut squash, whole, into the microwave for 2 minutes on high. Be careful when removing the squash from the microwave, as it will be very hot.
Peel, slice and dice the semi-cooked squash into 1/2-inch cubes. Peel and dice the onion.
In a bowl, mix squash and onion with olive oil and Bina’s Bombay Masala. Mix thoroughly, then place the vegetables on a baking sheet.
Roast vegetables in the oven for about 20-23 minutes. Test butternut squash by piercing it with a fork, checking for softness.
Cook the pasta in a pot of boiling salted water, per the instructions on the package. Drain and set aside in a warm place until the squash is finished roasting.
Mix the roasted vegetables with cooked pasta, add salt to taste and sprinkle parmesan cheese on top. Enjoy this dish by serving it hot or cold!