- 2 medium apple
- Peel squash and cut into 1/2-inch cubes. Chop onion and mince garlic.
- Heat oil in a large skillet over medium heat. Once it becomes hot and begins to shimmer, add squash, onion, and garlic; season with salt and pepper. Cook for 8-10 minutes allowing onion to become translucent; stir occasionally to prevent veggies from sticking and burning.
- Add broth and bring to a boil; reduce heat and simmer 15-20 minutes until squash has become soft and the broth has reduced by about half.
- Meanwhile, cook pasta as directed on the package. Drain, reserving 1 cup of the liquid.
- When squash has softened, remove from heat and allow to cool. Add mixture to a blender and puree.
- Add back to skillet along with cooked pasta and 1/4 cup reserved liquid. Heat over medium and stir until pasta is evenly coated; add more liquid if necessary or desired. Add Parmesan and toss once more.
- Serve with sliced apples on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie