Vegetarian Ginger-Turmeric Chicken Pasta with Butternut Squash
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Learn more āIngredients
4 servings
For the roasted squash
- 3 cups butternut squash, peeled and cut into Ā¾-inch cubes
- 2 tbsp olive oil, divided
- Ā¼ tsp salt
For the chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - Ā½ tsp salt
- 1 tbsp olive oil
For the pasta
- 8 oz pasta (penne or rigatoni)
For the sauce
- 1 tbsp olive oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- Ā½ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/4 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 22ā25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente ā tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta and set aside.
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