Best 11 Pasta With Winter Squash And Tomatoes Recipes

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Pasta is a versatile dish that can be enjoyed all year round. However, when the cold weather hits, nothing beats a warm and hearty bowl of pasta with winter squash and tomatoes. This combination of flavors is not only delicious, but it's also packed with nutrients, making it a healthy and satisfying meal. Whether you're looking for a quick and easy weeknight dinner or a special occasion dish, pasta with winter squash and tomatoes is sure to please everyone at the table.

Let's cook with our recipes!

PASTA WITH WINTER SQUASH AND TOMATOES



Pasta With Winter Squash and Tomatoes image

If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.

Provided by Mark Bittman

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/4 cup sliced shallots
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
1/2 pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish.

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
  • When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams

SHAVED SQUASH AND TOMATO PASTA



Shaved Squash and Tomato Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short pasta
1 clove garlic
1 small yellow squash
2 pounds assorted heirloom tomatoes, chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
1 bunch basil, leaves chopped
Freshly ground pepper
1/4 cup grated grana padano or parmesan cheese, plus more for topping
4 ounces fresh mozzarella (regular or smoked), roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain.
  • Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste.
  • Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more grana padano.

Nutrition Facts : Calories 698 calorie, Fat 33 grams, SaturatedFat 10 grams, Cholesterol 40 milligrams, Sodium 766 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 25 grams

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES



Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

PASTA WITH WINTER SQUASH AND TOMATOES



Pasta With Winter Squash and Tomatoes image

I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen.

Provided by Canadian_in_the_Bay

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1/4 cup shallot, sliced
1/4 teaspoon crushed red pepper flakes
2 cups tomatoes, chopped
2 lbs butternut squash, peeled and cubed (any other winter squash can be used)
1/2 lb penne
fresh parsley (garnish) or parmesan cheese (garnish)

Steps:

  • Bring a large pot of water to a boil and salt it.
  • Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
  • When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

PASTA WITH PEPPERS, SQUASH, AND TOMATOES



Pasta with Peppers, Squash, and Tomatoes image

This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

Coarse salt
3/4 pound rigatoni
2 tablespoons extra-virgin olive oil
1 pound sweet or spicy Italian sausage, casings removed
1 bell pepper (not green), cut into 1/4-inch strips
1 small yellow squash, cut into 1/4-inch rounds
2 pounds cherry tomatoes, halved
Red-pepper flakes
Grated Pecorino Romano, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
  • Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.

Nutrition Facts : Calories 719 g, Fat 33 g, Fiber 5 g, Protein 16 g, SaturatedFat 10 g

SPAGHETTI SQUASH WITH TOMATOES AND OLIVES



Spaghetti Squash with Tomatoes and Olives image

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. -Carol Chase, Sioux City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 5h30m

Yield 10 servings.

Number Of Ingredients 8

1 medium spaghetti squash, halved, seeds removed
1/4 cup sliced green olives with pimientos, drained
1 can (14 ounces) diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh basil

Steps:

  • Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours. , Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

PASTA WITH TOMATOES, SQUASHES, AND BLOSSOMS



Pasta with Tomatoes, Squashes, and Blossoms image

Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 sliced yellow summer squash
1 sliced zucchini
Olive oil
1 pound al dente pasta
1 1/4 cups cooking water
8 ounces halved cherry tomatoes
7 squash blossoms
1 cup grated Pecorino Romano cheese
2 tablespoons fresh mint

Steps:

  • Saute squash and zucchini in olive oil in a skillet over medium heat until pale gold, about 8 minutes. Add pasta with cooking water, plus tomatoes, 4 sliced and 3 whole squash blossoms, cheese, and mint. Cook, stirring, until a sauce forms, about 1 minute. Drizzle with oil; toss.

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash with Tomatoes image

It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WINTER SQUASH PASTA BAKE WITH COLLARD GREENS



Winter Squash Pasta Bake with Collard Greens image

This is a lovely, wholesome one-dish pasta and collard greens dinner that lends itself well to substitution. This is a great meal by itself with just garlic bread and a crisp Riesling.

Provided by Patty Ruth Hand Pirko

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 50m

Yield 6

Number Of Ingredients 10

8 ounces deli ham
3 pounds hubbard squash - cut into chunks and seeds removed
2 tablespoons olive oil, divided
salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
1 small onion, finely chopped
1 tablespoon chopped fresh rosemary
½ pound collard greens - rinsed, trimmed and chopped
1 cup grated Parmesan cheese, divided
1 cup chicken broth

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Roll deli ham and thinly slice; set aside.
  • Mix squash, 1 tablespoon olive oil, and salt in a bowl and place on a baking sheet.
  • Bake in the preheated oven until firm, but tender, about 20 minutes. Turn on the oven's broiler.
  • While squash bakes, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup pasta water.
  • Heat remaining olive oil in an oven-proof skillet over medium heat. Cook and stir onions and rosemary until onions are translucent, about 5 minutes. Add collard greens and cook and stir until they begin to soften, 4 to 5 minutes. Add ham; cook until greens are soft and ham is warmed through, about 5 minutes. Add cooked pasta and 3/4 cup Parmesan cheese. Slowly add chicken broth and stir. Add pasta water as necessary to achieve a creamy consistency. Add warm squash; season with salt and pepper. Sprinkle with remaining Parmesan cheese.
  • Place briefly under the broiler until cheese is slightly browned, 2 to 4 minutes.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 79.5 g, Cholesterol 30.9 mg, Fat 12.3 g, Fiber 4 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 877.8 mg, Sugar 3 g

WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA



Winter Pasta with Brown Butter, Squash, and Arugula image

This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!

Provided by stefychefy

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 55m

Yield 8

Number Of Ingredients 12

1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package linguine
½ cup unsalted butter
2 cloves garlic, minced
¼ cup pine nuts
4 cups arugula
1 cup freshly grated Parmesan cheese
¼ teaspoon ground black pepper
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
  • Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
  • Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
  • Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 44.5 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 10.2 g, Sodium 316.1 mg, Sugar 2.7 g

PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA



Pasta with Roasted Winter Squash and Ricotta Salata image

Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can't find it you can use goat cheese; the goat cheese version will be creamier.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch
3 garlic cloves, unpeeled, lightly crushed
Salt and freshly ground pepper
2 teaspoons chopped fresh rosemary or sage (to taste)
2 tablespoons extra virgin olive oil
3/4 pound pasta, either long pasta like spaghetti, or penne
2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
  • Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
  • When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 5 grams

Tips:

  • Choose the right squash. For this recipe, butternut squash, kabocha squash, or acorn squash are all good choices. Look for squashes that are heavy for their size and have a deep, orange color.
  • Roast the squash before adding it to the soup. This will help to caramelize the sugars in the squash and give it a richer flavor.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of the soup. If you don't have vegetable broth on hand, you can use water instead.
  • Add the tomatoes last. This will help to keep them from breaking down too much and becoming mushy.
  • Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of Greek yogurt for extra flavor.

Conclusion:

This winter squash and tomato soup is a delicious and easy-to-make dish that is perfect for a cold day. The soup is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you're looking for a warm and comforting soup, give this recipe a try.

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