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Hokkaido pumpkin pasta with grated parmesan and rosemary
Autumn dish with pumpkin, pasta, and fresh parmesan

Creamy Roasted Red Kuri Squash Pasta

Author: Flavelo
Recipes Main Courses
Hokkaido (Red Kuri) squash is autumn's gift: the skin is edible, and the flesh is chestnut-sweet and creamy. In this recipe, we don't fully purée the squash; we leave it chunky so caramelized cubes meet a creamy rosemary sauce. It's the textbook definition of comfort food: the embrace of hearty pasta, sweet squash, and salty Parmesan.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Modern Fusion

Ingredients

Equipment Needed

  • Baking sheet
  • Large pot for pasta
  • Deep skillet for sauce
  • Knife

Allergen Information

⚠️ Milk
⚠️ Wheat (Gluten)

Instructions

1 ✓

Prep Squash: Wash the squash well. Cut in half, scoop out seeds, and dice into 3/4-inch cubes (skin on).

Tip: The skin adds flavor and nutrients; roasting softens it.
2 ✓

Roast: Toss cubes with olive oil and salt. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until edges brown and flesh is soft.

Tip: Caramelization deepens the sweetness.
3 ✓

Cook Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining!

Tip: Starchy pasta water is liquid gold—it emulsifies the sauce.
4 ✓

Base: Melt butter in a large skillet. Sauté chopped onion and crushed garlic with the rosemary sprig.

Tip: Fat absorbs rosemary oil, creating the flavor base.
5 ✓

Sauce: Add roasted squash to the skillet (discard rosemary sprig). Pour in cream and simmer. If too thick, splash in reserved pasta water.

Tip: Heavy cream thickens the sauce rich and smooth.
6 ✓

Combine: Toss pasta into the sauce, add half the Parmesan, and shake pan to coat. Serve topped with remaining cheese and pepper.

Tip: Cheese + starchy water + fat = creamy coating.

Recipe FAQ

Do I really not need to peel it?
Red Kuri (Hokkaido) skin softens completely when roasted and is delicious, adding extra texture and nutrition.
Which pasta shape?
Short tubes like Penne or Rigatoni hold the thick, chunky sauce better than spaghetti.

Ingredients

  • 1 small Red Kuri Squash (Hokkaido) (approx. 1.5-2 lbs)
  • 10-12 oz Dry Pasta (Penne or Rigatoni)
  • 2 tbsp Butter
  • 3 cloves Garlic
  • 1 pc Onion
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese (grated)
  • 1 tsp Salt
  • 1 pinch Freshly Ground Black Pepper
  • 1 sprig Fresh Rosemary
  • 2 tbsp Olive Oil (for roasting)