Butternut Squash Pasta Recipe
This one-pot Butternut Squash Pasta in deliciously creamy sauce is a perfect healthy and comforting fall weeknight dinner. A cozy warm meal ready in 30 minutes with less effort and so much flavor!
Servings: 6
Calories: 348kcal
Ingredients
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 6-8 Sage Leaves
- 5 cloves Garlic minced
- 2 Shallots finely chopped
- 1½ cup Butternut Squash peeled and diced into ¾ inch cubes
- ½ teaspoon Salt
- ½ teaspoon Freshly Ground Pepper
- 1 cup Butternut Squash Puree I used my homemade puree, you can use canned
- 8 oz Uncooked Pasta of choice - fusilli, rotini, penne, farfalle, elbow pasta, or rigatoni
- 3 cups Vegetable Stock or chicken stock
- ⅓ cup Parmesan Cheese grated
- ¾ cup Sharp Cheddar Cheese grated
- ⅓ cup Feta Cheese crumbled - for serving
Instructions
- Heat olive oil and butter in a large pot or a pan. Add sage leaves and fry over medium low heat until crisp. Remove the crisp leaves anf set it aside.
- In the same pan, add minced garlic, chopped shallots, and cook for a minute or until garlic is fragrant and shallots turns soft.
- Add butternut squash cubes and sauté for 2-3 minutes. Season with salt and freshly ground pepper.
- Now, add butternut squash puree and mix, cook for few seconds.
- Add pasta along with vegetable stock (or chicken stock) and give a stir. Bring to a boil.
- Cover and reduce the heat to medium-low and cook for 10-12 minutes or until al dente. Stir every few minutes to prevent pasta from sticking at the bottom.
- Stir in grated parmesan, and sharp cheddar. Turn off the heat. Top the cooked pasta with crisp sage (we like to crush few leaves and top) and crumbled feta, serve immediately!
Notes
- For protein packed dinner - feel free to add leftover rotisserie chicken, sausages, shrimps, salmon or ground turkey or lean beef.
- Nuts - walnuts, pine nuts, cashew nuts for crunch.
- Vegetables - broccoli, peas, mushrooms, zucchini, asparagus, bell peppers, spinach, and cauliflower are simply great veggie add-ins for this recipe.
- You can store the leftover pasta in clean airtight container for up to 4 days.
- Freeze this pasta (with out feta cheese) in an airtight freezer safe box for up to 2 months.
Nutrition
Calories: 348kcal | Carbohydrates: 37g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 752mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4308IU | Vitamin C: 9mg | Calcium: 241mg | Iron: 1mg