Best 2 Spicy Squash Pasta Recipes

Spice up your dinner menu with a delightful recipe for spicy squash pasta, a zesty and flavorsome dish that will tantalize your taste buds. This culinary creation combines tender squash, aromatic spices, and the richness of pasta to offer a vibrant and unforgettable meal. Whether you prefer a mild or bold heat level, this recipe can be customized to suit your preferences. So embark on a culinary journey and discover the perfect recipe for a spicy squash pasta that will become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

SPICY CHICKEN AND BROCCOLI WITH SQUASH PASTA

Spicy Chicken and Broccoli with Squash Pasta image

I love leftovers and especially during our Hewfit challenge I am hungry more often. Last night I made chicken scarpiello and packed up the extra chicken and chicken sausage and made this dish. I will share a recipe for you to cook up chicken if you don't have leftovers handy. Actually, go and pick up a rotisserie chicken. That would be super easy!

Provided by Cindy Anschutz Barbieri

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 57m

Yield 4

Number Of Ingredients 12

Ingredients

4 chicken thighs
2 links hot chicken sausage
kosher salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil , divided
1 cup broccoli florets
8 cherry tomatoes, halved
2 hot cherry peppers, thinly sliced
1 jalapeno pepper, thinly sliced
2 cloves garlic, thinly sliced
2 yellow squash
2 teaspoons Italian seasoning
1 tablespoon unsalted butter

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place chicken thighs and sausage links on the baking sheet. Season chicken lightly with salt and pepper.
Bake in the preheated oven until chicken is no longer pink in the center, about 25 minutes. Cool until easily handled, 5 to 10 minutes. Pull chicken apart. Slice sausage links.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli; cook and stir for 3 minutes. Stir in tomatoes, cherry peppers, jalapeno pepper, and garlic; cook until tomatoes soften, about 3 minutes. Stir in chicken and sausage slices.
Cut yellow squash into noodles using a spiralizer. Add to the skillet. Drizzle remaining 1 tablespoon olive oil over squash; toss with tongs until heated through, about 1 minute. Season with salt, pepper, and Italian seasoning. Melt butter on top.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 10 g, Cholesterol 135.9 mg, Fat 33.9 g, Fiber 3.7 g, Protein 27.8 g, SaturatedFat 9.3 g, Sodium 495.1 mg, Sugar 0.9 g

SPICY SQUASH PASTA

Spicy Squash Pasta image

When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Number Of Ingredients 12

Ingredients

2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 small garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary
1 pound perciatelli or bucatini
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
3/4 cup fresh ricotta cheese
Finely grated Parmesan cheese

Steps:

Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.

Tips:

Select firm and flavorful butternut squash for the best results.
Use a vegetable peeler to easily remove the butternut squash skin.
Roast the butternut squash in a single layer to ensure even cooking.
Use a sharp knife to dice the butternut squash into small pieces for even cooking.
Adjust the amount of chili flakes or cayenne pepper to your desired level of spiciness.
Cook the pasta al dente according to the package instructions.
Reserve some of the pasta cooking water to create a creamy sauce.
Stir in the roasted butternut squash, spinach, and Parmesan cheese until combined.
Season with salt, black pepper, and additional chili flakes if desired.
Garnish with fresh herbs, such as basil or parsley, for a pop of color and flavor.

Conclusion:

This spicy squash pasta is a delicious and satisfying dish that is perfect for a quick and easy weeknight meal. The combination of roasted butternut squash, spinach, and Parmesan cheese creates a creamy and flavorful sauce that is perfectly complemented by the spicy chili flakes. This dish is sure to become a favorite in your household.