Alright, Let’s Dive Into My Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta Story
If you’ve ever wanted a cozy pasta that makes you feel both fancy and like you’re wearing your oldest, coziest jumper, this is it. The first time I cobbled this together, I was actually trying to use up a sad half of a butternut squash and, as per usual, forgot I was out of fresh herbs, so improv happened. My friend Molly accidentally called it “sun-fried chicken” and now that just sticks in my head. So yes, this one’s a bit of a comfort blanket recipe for me. And, I’ll warn you, it’s a little messy—I always end up with at least one rogue squash cube under the oven. I mean, why does that happen every time?
Why I Keep Coming Back to This (Despite the Squash Mishaps)
I make this when I want dinner to feel like a little bit of an event, but after a day that feels like it’s lasted nine years. My family goes absolutely bonkers for it (my partner claims it ‘tastes like restaurant food’ which is hilarious, considering my kitchen looks like a bomb’s gone off). Also, honestly, it’s one of those recipes that just gets better as leftovers. If I’m honest, sometimes it’s even tastier the next day, especially since the flavors have time to get all chummy. And can we talk about how roasting butternut squash makes your kitchen smell so good you don’t even mind if it’s raining outside?
Here’s What You’ll Need (Substitute Away!)
- 1 medium butternut squash, peeled and cubed (sometimes I cheat and buy the pre-cut stuff if I’m knackered, no shame)
- 2 chicken breasts, cut into bite-sized chunks (or use thighs, or, honestly, leftover rotisserie chicken works a treat)
- A big handful of sun-dried tomatoes, sliced (oil-packed or dry works, if using dry, soak ’em in hot water for 10 mins first; I used to only buy the fancy jarred kind but honestly, supermarket brand is grand)
- 3-4 cloves garlic, minced (my grandmother always insisted on crushing, not mincing, but I reckon it’s much of a muchness)
- 300g pasta (penne or rigatoni work well, but use whatever’s open in your cupboard—on one dire occasion I mixed fusilli and spaghetti and nobody rioted)
- Olive oil—enough for roasting & tossing (glug generously)
- 1 teaspoon dried Italian herbs (or just a pinch each oregano and thyme, or, if you’re out, I’ve even thrown in a rogue dash of rosemary)
- Salt and pepper, to taste
- Chili flakes, optional—my cousin Emma loves a bit of heat
- Parmesan cheese, to serve (or even feta if you’re feeling bold; I tried cheddar once… let’s not discuss)
Let’s Get Cooking (Or At Least Give It a Go)
- First things, preheat your oven to 210°C (about 410°F-ish, not a deal-breaker if you’re off by a smidge). Toss your butternut cubes in olive oil, salt, pepper, half your Italian herbs, and spread on a baking tray. Try one layer—if they’re sardines in there, use two trays.
- Roast for 25-30 minutes. Give them a good shake halfway (and probably pick up the bits that leap off onto your oven floor… every time, I swear).
- Meanwhile, get your pasta water on the boil. Salt it like ‘the sea’—I’ve never actually measured this but a good fistful is about right. Cook pasta till just shy of al dente—like, if the box says 11 mins, do 9.
- While the squash is roasting and pasta’s bubbling, heat a splash of olive oil in your biggest frying pan. Brown the chicken well, then add your garlic and the rest of the herbs. Fry that for a minute; don’t let garlic go brown, unless you like it bitter (I once forgot and it tasted like burnt popcorn… not ideal).
- Add the sliced sun-dried tomatoes and let everything mingle for a minute. Pasta should be ready now—scoop out a mug of pasta water—I forget 60% of the time, so stick a mug next to the pot right at the start.
- Drain the pasta, and by this point, your squash should smell caramel-y and sweet, so get it out of the oven. Tip the roasted cubes, pasta, and a splash of pasta water into the pan with the chicken and tomatoes. Toss like mad, till everything’s glossy and mixed. If it looks a little tight, add more pasta water.
- This is where I sneak a bite; the squash always falls apart a bit and, in my opinion, that makes the best sauce. Finish with lots of pepper, some chili flakes, and a snowdrift of parmesan. Dive in!
Notes from My Many (Imperfect) Attempts
- If you over-roast the squash and it starts to brown too much, just scrape off the most burnt bits. It’ll still taste lush, promise.
- Skipping the pasta water step leaves it a bit dry, but that’s nothing a little more olive oil can’t fix. Or, actually, even a splash of chicken broth if you really need to rescue it.
- Whenever I’m lazy, I’ve thrown everything in the oven (even chicken) but, frankly, pan-frying gives better flavor.
Variations and My Experiments (aka Not All Winners)
- Once swapped chicken for chickpeas for my vegan mate—actually, turned out ace! Just crisp them in some oil first.
- Tried adding spinach leaves at the end for color—nice idea, but I got distracted and they got slimy. Would probably work if you just wilt them in and turn off the heat quick.
- I tried blue cheese instead of parmesan, if you like strong flavors, go wild. My lot thought it was a bit much, but you might disagree!
If You Don’t Have the Right Kit (No Drama!)
I use my biggest roasting tray, but you could even use a frying pan in the oven in a pinch. Don’t have a big skillet? Just mix it all up in the pasta pot, that’s what I ended up doing when my skillet was MIA (probably under a pile of drying dishes… you know how it goes).
Keeping Leftovers (If That Ever Happens)
This pasta keeps really well in a sealed container in the fridge for up to three days—though honestly, in my house, it’s usually vanished by morning. If it does seem dry after a night in there, a splash of hot water and another grating of cheese sorts it out.
How I Like to Serve It (Because Why Not?)
I love this just in a big bowl with a handful of rocket (arugula) on the side, maybe with some crusty bread I picked up on impulse (it’s the only way I remember to eat greens). My dad insists on a glass of red with it, calls it ‘celebration pasta’.
Things I Learned the Hard Way (Pro Tips?)
- I once tried to roast the squash and chicken on the same tray to ‘save dishes’—the chicken steamed and the squash burned, so don’t do it (I mean, unless you like chaotic surprises!)
- Don’t rush the squash—undercooked is tragically crunchy; just let it get golden and soft, even if it feels like forever.
- If you forget the sun-dried tomatoes, it’s still good, but not quite as ‘wow’—I tried it once, wasn’t the same.
Actual Questions I’ve Answered (Or Been Asked Way Too Often)
- Can I make it ahead? Yep, I actually think it tastes better the next day. Just don’t forget to save some of the cheese for reheating.
- Is there a way to make it vegetarian? For sure—just like I said up top, chickpeas or even cubes of fried halloumi are super tasty swaps. Or chuck in some mushrooms if that’s your thing.
- I hate sun-dried tomatoes; can I skip them? Ah, well, you do you! It’s less tangy, but you could add roasted red peppers, or just go with the squash-chicken combo. Not the same, but still nice.
- How do I tell if the squash is done? I poke it with a fork and it goes in easily—if not, roast a bit longer. Under-roasted squash is basically sadness on a plate.
- What if I only have frozen squash? Not a worry; just roast it from frozen—takes a bit longer but tastes pretty much the same.
- Why does my sauce seem dry? Did you remember the pasta water? Actually, on second thought, just hit it with a bit more olive oil and all will be forgiven.
Got more questions? Give me a shout (or just wing it—that’s half the fun). And if you somehow manage not to lose a chunk of squash under the oven, tell me your secret.
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried Italian herbs
- Salt and black pepper, to taste
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 12 ounces penne or rigatoni pasta
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
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1Preheat oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil, Italian herbs, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
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2While the squash roasts, cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
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3Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, or until golden and cooked through. Add the minced garlic and cook for another minute.
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4Stir in the sun-dried tomatoes and roasted butternut squash. Toss to combine.
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5Add the cooked pasta to the skillet along with half of the reserved pasta water. Toss everything together, adding more pasta water as needed to coat the pasta.
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6Remove from heat, sprinkle in Parmesan cheese and chopped basil, and toss well. Serve immediately, garnished with more Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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