Get a cozy vegetarian fall dinner on the table in just 30 minutes with this creamy butternut squash pasta recipe! Full of fiber from the squash and made with NO cream at all, this is the ultimate healthy comfort food.
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Equipment You Need For Cooking
potto cook the pasta in
colanderto drain the pasta
medium Dutch oven
Ingredients You Need
12ouncespastawhole wheat if you prefer
1small-medium butternut squashcut into chunks
8ouncescreamy goat cheeseor use any kind of cream cheese if you prefer
salt & pepperto taste
Boil a pot of water. Add salt and cook the pasta according to the package instructions.
In the meantime, heat the oil in a medium Dutch oven over medium-high heat. Add the onion and butternut squash and cook, stirring from time to time, until starting to brown. This will take around 4 minutes.
Stir in the herbs and continue cooking for another minute. Add the lid, reduce the heat to low and roast until tender. This will take around 5-10 more minutes.
Once the squash is cooked, pour the chicken stock into the Dutch oven. Bring to a boil and cook for 1 minute.
Take the Dutch oven off the heat and cool for a couple of minutes. Very carefully blend with an immersion blender until smooth. Add both cheeses and blend until fully mixed in.
Check for seasoning and serve with the cooked pasta.
If you're serving the pasta as a side dish, it serves 6 people and has 251 calories per serving.