Butternut Squash & Watercress Pasta
Updated Oct 20, 2022, Published May 07, 2013
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Ingredients
- 2 ½ pounds butternut squash, peeled, seeded, and cut into ¾ inch cubes (4 cups)
- 1 tablespoon olive oil, plus extra for drizzling
- ½ teaspoon Kosher or fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 12 ounces brown rice gluten-free penne pasta
- ½ cup chopped walnuts (omit for nut-free)
- 2 cups watercress, thick stems removed.
Directions
- Preheat the oven to 450ºF. Place the butternut squash on a baking sheet and toss to coat with 1 tablespoon olive oil,½ teaspoon salt, and ¼ teaspoon pepper. Roast for 20 minutes or until the squash is soft and starting to brown, flipping the squash one or two times while roasting for even browning.
- Place the walnuts, if using, in a dry skillet and toast over medium heat until brown and fragrant, about 4 – 5 minutes. Set aside.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions. Reserve about a cup of the cooking water. Drain the pasta and rinse with hot water. Return the pasta to the pot.
- Add the roasted butternut squash, ¼ cup of the reserved pasta water, and the watercress. Stir to combine. Add a little more pasta water if needed. Taste and adjust seasoning with more salt and pepper if desired.
- Serve the pasta with an extra drizzle of olive oil and a sprinkling of chopped walnuts (if using).
Servings
Serves 6