# Squash Pasta with Seared Scallops

This is a simple and delicious recipe for squash pasta with seared scallops, perfect for using up fall squashes.

- Servings: 2 servings
- Total time: 110 min
- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- 2 servings pasta of choice (spaghetti, macaroni, penne, tubetti etc)
- 0.5 cup roasted squash puree (butternut squash, or honeynut squash)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- pasta water
- 0.5 cup parmesan grated
- 1 pinch chili powder, like paprika
- red pepper chili flakes
- chopped parsley
- juice from lemon wedge
- 10 scallops
- 2 teaspoons unsalted butter
- 1 tablespoon olive oil
- Kosher salt
- Black pepper

## Instructions

1. Halve the honeynut squash and scoop out the seeds with a spoon.
2. Roast the honeynut squash.
3. Scoop out the roasted honeynut squash flesh.
4. Press the honeynut squash flesh through a sieve to make a puree.
5. Pat scallops dry with a paper towel.
6. Add olive oil to a hot pan.
7. Sear the scallops in the pan, seasoning them with salt and pepper.
8. Flip the scallops to sear on the other side.
9. Add butter to the pan with the scallops.
10. Continue searing and flipping the scallops until golden brown.
11. Remove the seared scallops from the pan.
12. Add olive oil to the pan.
13. Add minced garlic to the pan and sauté.
14. Add the squash puree to the pan and mix with the garlic.
15. Pour pasta water into the pan with the squash puree.
16. Add chili powder to the squash sauce.
17. Add cooked pasta (tubetti) to the pan.
18. Mix the pasta into the squash sauce.
19. Add grated parmesan cheese to the pasta and sauce.
20. Mix the parmesan into the pasta and sauce.
21. Serve the squash pasta in a bowl.
22. Top the pasta with seared scallops.
23. Garnish with chopped parsley.
24. Cut the butternut squash into sections and drizzle with oil for roasting.
25. Roast the butternut squash.
26. Peel the skin from the roasted butternut squash.
27. Place the roasted butternut squash flesh into a food processor.
28. Blend the butternut squash until pureed.
29. Add olive oil to a pan.
30. Add garlic and butternut squash puree to the pan.
31. Pour pasta water into the pan and mix.
32. Add cooked spaghetti to the pan with the sauce.
33. Add grated parmesan cheese to the spaghetti and sauce.
34. Mix the spaghetti, sauce, and parmesan.
35. Serve the spaghetti on a plate.
36. Garnish with chopped parsley.
37. Top with seared scallops.
38. Drizzle with olive oil and sprinkle with red chili flakes.

## Equipment

- knife
- spoon
- baking sheet
- white bowl
- frying pan
- tongs
- wooden spoon
- food processor
- fork

## Tips

- This recipe works with pretty much any squash that has a similar texture to butternut squash and is not stringy like spaghetti squash.
- Using sweeter squashes like butternut or honeynut is recommended.
- Parmesan can be omitted for those who prefer no cheese with seafood pasta, or served with brown and crispy mushrooms instead.

## Source

- Original video: https://www.instagram.com/reel/Cj8GS0kjRVr/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/d976658b-7545-4413-81cd-a8a33c399cb3
- Extracted: 2025-09-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt