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Rotini and Butternut Squash

Glutino Rotini and Butternut Squash



  • 1 box (8 ounces) Glutino Enriched Rotini-Shape Pasta
  • 3 cups diced, peeled butternut squash
  • 1  teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 medium leek, trimmed, chopped and rinsed well
  • 4 teaspoons finely chopped fresh basil
  • 2 teaspoons minced garlic
  • Grated peel of one lemon
  • Salt and freshly ground black pepper to taste
  • ¼ cup pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese, more for passing


Fill a large pot with water.  Add 2 teaspoons salt and bring to a boil.  Add pasta and butternut squash.  Let water return to a boil, reduce heat to simmer and cook 6 minutes or until pasta is cooked al dente.

Pour 1 cup of pasta water into a glass measuring cup.  Set aside.  Drain pasta and squash in a large colander and rinse briefly in cold water to prevent pasta from sticking together.  Toss with 1 tablespoon of olive oil.

Add remaining oil to the pasta pot and heat over medium heat.  Add the leek and sauté until translucent (about 3 minutes).  Add the basil, garlic, and lemon peel.  Sauté one minute.  Add the reserved water and simmer until reduced slightly (about 2 minutes).   Add the pasta and squash and toss to coat with the sauce.  Add salt and pepper to taste.  Toss with pine nuts and cheese.  Serve with additional cheese, if desired.