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Butternut Pasta Dish

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Butternut Pasta Dish
Servings: 4
Calories: 435kcal


  • 2 pound butternut squash
  • 1 medium onion
  • 2 clove garlic
  • 2 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup vegetable broth
  • 6 ounce linguine pasta, dry
  • 1/2 cup Parmesan cheese, grated

Serve With

  • 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.


Calories: 435kcal | Carbohydrates: 76g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 638mg | Fiber: 9g | Sugar: 17g