Cheesy Butternut Squash Pasta {30 minute meal}

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Happy Friday! Let’s start this blog post off with a little conversation I had with my four year old, m’kay?

Brooke: “Mom, your bum is chubby.”

Me: “But look! If I put my shirt like this {*pulls shirt down} then you can’t tell!”

Takes a good 5 second look

Brooke: “Nope, still chubby.”

Needless to say, I’ve started getting back into running. I suppose the better description would be I’m *trying* to get back into running. Clearly it’s not working because my bum is “still chubby”.

Pasta doesn’t help this situation in the least, but when paired with a sauce made with only squash, I’d say that’s a step in the right direction.

This quick dinner is easy, cheesy and very very tasty. Butternut squash is peeled, cubed, and boiled down in chicken stock. Then it’s mashed with a little butter, cheese and seasonings and that’s it! Toss with pasta and dinner’s done. My 4 year old questioned the orange color, I forbid her to eat it, and magically she licked her plate clean.

Reverse psychology at it’s finest, folks. Makes for a great parenting technique.

Pick up some butternut squash and give this a whirl tonight! Have a great weekend 🙂

Cheesy Butternut Squash Pasta {30 minute meal}

Katie Cooksey

Butternut Squash Pasta is an easy and downright delicious dish that is basically just veggies! Make it in 30 minutes or less!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 567 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 pound short cut pasta
• 3 lb butternut squash peeled and diced
• 2 cups chicken stock or vegetable stock + extra if needed
• 2 cloves garlic finely minced
• salt & pepper to taste
• 2 tablespoons butter
• 1 cup grated parmesan cheese use the real stuff! + extra to taste

Instructions

 

• Bring large pot of salted water to boil for pasta. Stir in half a pound of short cut pasta and cook until al dente. Drain and set aside.
• While pasta is cooking, bring butternut squash and chicken stock to boil in a separate pot. Cover and simmer 10-15 minutes or until squash is fork tender.
• Using a potato masher, mash squash into a paste. DO NOT drain out the chicken stock. This will make the sauce.
• Stir in garlic, salt, pepper, butter and 3/4 of the cheese and cooked pasta. Stir and add in more chicken stock to make sauce the consistency you desire, if needed. Sprinkle remaining cheese over top and serve immediately.

Nutrition

Calories: 567kcalCarbohydrates: 88gProtein: 24gFat: 15gSaturated Fat: 9gCholesterol: 41mgSodium: 621mgPotassium: 1481mgFiber: 9gSugar: 11gVitamin A: 36554IUVitamin C: 72mgCalcium: 459mgIron: 4mg

Keyword Butternut Squash Pasta

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