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Butternut Squash Pasta

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Butternut Squash Pasta

2.8 from 5 votes
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Course: Main Course
Cuisine: American
Keyword: butternut squash, pasta, vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 326kcal


  • 8 ounce penne pasta, dry
  • 1/2 medium onion
  • 3 clove garlic
  • 1 tablespoon sage, leaves
  • 2 tablespoon olive oil
  • 2 cup, cubes butternut squash
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 4 ounce cheddar cheese

Serve With

  • 2 medium apple


  • Boil a large pot of salted water. Add the pasta; boil for 11 minutes. Drain and return to the pot; set aside.
  • Chop onion and mince garlic. Slice sage into thin strips.
  • In a skillet over medium heat, add olive oil and squash. Season with salt and pepper. Saute for about 5 minutes, until slightly softened.
  • Once the squash has cooked for 5 minutes or so, add the onion. Saute for 15 minutes more, until the butternut squash is softened.
  • Add garlic and sage to the squash; saute for another minute or two, then remove from the heat.
  • Add the squash mixture, salt, and milk to a blender. Blend until smooth; add shredded cheese and blend again.
  • Pour the cheesy squash mixture over the pasta and stir until well coated. Serve with sliced apples.
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Calories: 326kcal | Carbohydrates: 45g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 332mg | Fiber: 4g | Sugar: 10g

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