A bright, silky, California‑Italian autumn pasta with roasted squash, citrus and Parmesan.
This pasta captures Giada’s signature California‑Italian brightness: roasted butternut squash blended into a silky sauce, lifted with lemon, Parmesan, and fresh basil. It’s creamy without being heavy, elegant without being fussy and deeply autumnal.
Hydrating, thanks to the olive oil in this recipe.
Prep 15 minutes Cook 30 minutes Serves 4
Ingredients
3 cups cubed butternut squash
2 tbsp olive oil
1 tsp lemon zest
To taste sea salt and black pepper
350 g pasta (spaghetti, penne, or linguine)
1 shallot, finely chopped
2 cloves garlic, minced
1 cup vegetable broth
1 tbsp lemon juice
1/3 cup Parmesan, finely grated
2 tbsp fresh basil, chopped
Optional chilli flakes, extra lemon zest, toasted pine nuts
Instructions
- Roast the squash
Preheat oven to 400°F (200°C). Toss squash with olive oil, lemon zest, salt, and pepper. Roast 20–25 minutes until caramelised and tender. - Cook the pasta
Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain. - Build the sauce
In a large skillet, heat olive oil over medium. Sauté shallot until soft, then add garlic for 30 seconds. Add roasted squash and mash lightly. - Add broth and lemon
Pour in vegetable broth and lemon juice. Simmer 3–4 minutes until creamy. - Finish with Parmesan
Stir in Parmesan until silky. Add reserved pasta water as needed for creaminess. - Combine
Fold cooked pasta into the sauce. Add basil and adjust seasoning with lemon, salt, or pepper. - Serve
Plate with extra lemon zest, basil, olive oil, and optional pine nuts or chilli flakes.
Beauty Benefits
Butternut Squash
- Beta‑carotene supports collagen and natural radiance
- Vitamin C brightens and firms the skin
- Vitamin E protects the moisture barrier
Olive Oil
- Polyphenols calm inflammation
- Healthy fats support supple, hydrated skin
Lemon
- Vitamin C enhances glow and antioxidant protection
Garlic & Shallot
- Sulphur compounds support detox pathways
- Helps reduce inflammation linked to dullness
Parmesan
- Provides protein and minerals that support hair and skin structure
This pasta is a glow‑enhancing, skin‑brightening, anti‑inflammatory Autumn dish.
Health Benefits
- High in antioxidants (beta‑carotene, vitamin C, vitamin E)
- Supports immune health during colder months
- Anti‑inflammatory from olive oil and aromatics
- Balanced energy from pasta + healthy fats
- Fibre‑rich squash supports digestion and gut‑skin balance
Storage
- Keeps 3 days refrigerated.
- Reheat gently with a splash of water or broth to restore creaminess.
- Not ideal for freezing due to pasta texture.
Substitutions
- Pasta: linguine, rigatoni, fusilli, or gluten‑free pasta
- Parmesan: Pecorino, Grana Padano, or nutritional yeast
- Olive oil: avocado oil
- Add‑ins: spinach, kale, toasted pumpkin seeds, crispy sage
- Squash: sweet potato or pumpkin
History
Creamy vegetable‑based pasta sauces have roots in Italian cucina povera, where home cooks used seasonal produce to create flavourful, nourishing meals. Butternut squash is especially beloved in Northern Italy, often used in ravioli fillings, risottos, and purées.
Giada modernised this tradition by introducing California brightness — lemon, basil and lighter textures — transforming a rustic idea into a refined, modern dish.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
