Let Me Tell You About This One—It’s a Family Fave (and Sometimes a Mess)

You know those recipes you make the first time sort of on a whim, and then… next thing you know, you’re fielding texts from your cousin like “Hey, can you bring that squash pasta thing to the potluck?” That’s exactly what happened with this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta. The first time I threw it together, I was half-watching a football match, which looking back was probably why I forgot to salt the squash (never again). But the mix worked somehow! Everyone went back for seconds (including the picky eater phase ten-year-old—miracles do happen, apparently).

Also—I still always get a little orange stain on my sleeve from peeling butternut, like some badge of culinary courage. If you’ve got a trick for wrestling unwieldy squash, honestly, send it my way. (Seriously, my dog once just stared at me struggling with it… thanks, helper pup.)

Why I Keep Coming Back To This Pasta

I make this when the weather’s taken a turn and the radiators start clanking—because it’s really that kind of food. My family goes a bit bonkers for it, especially since the sun-dried tomatoes kind of sneak up and add that zing (I used to think only fancy restaurants ‘got’ that flavor). Plus, it’s just one of those dinners that tastes like autumn but doesn’t involve seven steps of complicated sauce.

If I’m honest, sometime I swap in rotisserie chicken from the grocery if I’m pressed for time—don’t judge! And the leftovers (when there are any) make a great next-day lunch… except, in our house, leftovers are more a concept than a reality.

Here’s What You’ll Need (Don’t Panic if You’re Missing Something)

1 medium Butternut Squash (about 2 pounds) — peeled & cubed (or frozen butternut, no shame!)
2 tablespoons olive oil (I’ll sometimes cheat and use avocado oil if that’s what’s in reach)
Salt & pepper (the coarse kind is nice, but use what you’ve got)
2 large chicken breasts, cooked & sliced (store-bought rotisserie chicken totally fine—my friend swears by it)
8 oz (about 225g) pasta — penne, rigatoni, or even spaghetti in a pinch. My grandma always pointed at Barilla, but honestly, the supermarket own brand often does the trick.
1/2 cup sun-dried tomatoes in oil, drained & chopped (those in dry packs are ok, but soak ’em first or they chew like old shoe leather)
2 cloves garlic, minced (no, you can’t have too much, promise)
1/3 cup freshly grated parmesan — or, in hectic weeks, the tub from the fridge
Big handful fresh baby spinach (kale if you want to go full health nut, but I rarely do)
Optional: Pinches of chili flakes, zest of half a lemon, splash of cream for extra richness

Let’s Make It: How I Stumble Through This Pasta (You Can Too!)

Get the oven purring at 400°F (200°C). While it’s heating up, toss your butternut cubes on a baking tray (lined with parchment paper if you don’t enjoy scrubbing). Drizzle those cubes with olive oil, sprinkle on salt/pepper, toss them around with your hands (yes, it’s messy, but more fun). Into the oven for 25-30 minutes—or until they’re a little caramelized around the edges. Don’t stress if some cubes go softer than others; it all tastes good in the end.
Pasta time. Boil a big pot of salty water. Someone online once said your pasta water should taste like the sea—I’m more like a small, brackish pond, so use your judgment. Cook until just al dente (I always sneak one out around the 7-minute mark to check). Save about a cup of pasta water before draining, just in case you want to loosen up the sauce later—I’ve forgotten this so many times that now I stick a mug in the strainer as a reminder.
While that’s happening, heat a large, deep pan (skillet works, saucepan in a pinch) over medium-low. Splash in a little olive oil and add the garlic. Let it sizzle—but don’t stroll away, because burnt garlic is the enemy of happiness. In go the sun-dried tomatoes—stir for a couple of minutes so they perfume your kitchen.
Toss in your chicken. Let it warm through (sometimes it sticks—that’s when I scrape wildly and hope for the best).
The roasted butternut jumps in now, too—get all those golden bits mixed in. Don’t worry if your pan looks crowded, it’ll relax soon.
Tip in your drained pasta (stand back, it can be steamy!) and spinach. Toss everything so the spinach wilts. If it looks a bit… chunky, add a splash or two of that saved pasta water. Now is usually when I taste for salt, and usually add more than is sensible. More cheese too, honestly.
Finish with the parmesan, maybe a squirt of lemon, maybe a hint of cream if feeling indulgent. Give it all one last good toss. Stand back and admire your messy, beautiful pan of dinner.

Little Notes That (Hopefully) Save You Some Grief

The butternut squash can get mushy if roasted too long, but actually, a teeny bit falling apart makes the sauce creamier—so don’t sweat it.
Sun-dried tomatoes are salty; I under-salt until the very end just in case. Learned that one the hard way.
If you forget to save the pasta water, just splash in plain hot water or chicken stock. No drama.

Tweaks I’ve Tried (Some Winners, Some…Not)

I once subbed cooked sweet potato for the butternut—quicker, but didn’t love that version. Too sweet, somehow (live and learn).
Add a handful of toasted pine nuts or cashews near the end for crunch—it’s really good, but don’t sweat it if you’ve none on hand.
Vegan version? Skip the chicken and cheese, add more spinach and some roasted chickpeas. Actually worked better than I’d expected.

What You’ll Need (but Don’t Panic About Missing Gear)

Big roasting tray
Large deep pan/skillet (I used a Dutch oven once—it was a pain to clean, but fine)
Decent chopping knife
Pasta pot
Don’t have a garlic press? Just smash it with the back of your knife. Works a treat!

Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta

Keeping Leftovers—If You’re Lucky Enough to Have Them

Store in a lidded container in the fridge; lasts 2-3 days. But honestly, in my house it never lasts more than a day! One time I actually hid a bowl at the back for the next day (and still found it gone—some mysteries have no solution).

How I Like to Dish It Up

This is hearty stuff, so bowls are better than plates. My tradition is a crunchy green salad alongside (with a silly amount of cracked black pepper), and sometimes crusty bread to mop it all up. No apologies for carbs. My cousin dips garlic bread right in—totally overboard, but hey, it’s family.

Hard-Earned Pro Tips—Learned the Hard Way

Don’t rush roasting the squash. I tried cranking the heat up to “save time”—ended up with burnt ends and a cold center. Not recommended.
Always chop the sun-dried tomatoes smaller than you think—they expand and otherwise you get giant chewy chunks (unless that’s your thing).
Let the dish sit for 5 minutes before serving. I’m impatient, but flavors actually get friendlier (if that makes sense) with a short rest.

A Quick Digression—You Might Not Need

Unrelated, but does anyone else think butternut squash looks like a weird old bowling pin? My nephew once tried to roll one across the kitchen floor. Good times (well, except the cleanup).

FAQ (Honestly, Questions Folks Have Sent Me)

Can I make this ahead?: Yep, you can roast the squash and cook the chicken earlier in the day, then just assemble at dinner time. Though if you mix everything too early, the pasta soaks up all the sauce and goes a bit stodgy. Still tasty, just a little claggy (if you know what I mean).
What pasta shape is best?: I prefer short pasta like penne or orecchiette—easier to scoop up. But I’ve used spaghetti in a pinch (though it’s a bit more slippy—I dropped half a forkful on my shirt last time, typical).
Could I skip the chicken?: Absolutely. Just amp up the squash and spinach, maybe add some white beans. Friends have raved about my veggie version, actually.
What if I don’t have sun-dried tomatoes?: I’ve swapped in roasted red peppers when the jar was lounging in the fridge—totally different vibe, but honestly, just as tasty.
Any tricks for stubborn butternut squash?: If you zap it in the microwave for 2-3 mins first (stab a few fork holes!), it softens a bit for peeling. Or… buy the pre-cut stuff. I won’t tell; promise.
Where do you find good sun-dried tomatoes?: I often grab them here at Trader Joe’s or sometimes Eataly’s if I’m feeling posh. Your local delis will often have a jar, too.

If you try this Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta (catchy name, eh?), let me know what swaps or adventures you have with it. Or, you know, just drop by with some for me. Fair’s fair.

Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta