Creamy Butternut Squash Pasta Skillet
Brace yourself. For squashy, orange goodness over the course of the next two months. Or more, we’ll see. Depends on how big of a recipe bender I go on.
I know some people are all about the pumpkin right now but for me? Butternut squash is where. it’s. at. It has still been wavering back and forth between hot and sticky … and slightly *slightly* cooler weather by us. And I just can’t bust out the pumpkin yet. It’s like the humidity is waving a finger saying not yet friend, not yet.
But butternut squash? I seem to be able to get behind it regardless of the temps. And apples. I love me some apples.
So I’m hunkering down in the air conditioning with giant bowls or plates of butternut squash yumminess waiting out the heat.
And today I’m bringing you pasta. Comforting, creamy, cheesy. That’s three C’s of awesome right there.
Oh and there’s butternut squash sauce. Oh em gee. Which helps make it so nice and creamy … and therefore not completely terrible for you at all. Which is good because I’ve consumed a number of filled-to-the-brim bowls.
In addition to the squash-y sauce, we have some other veggies and plenty of fresh rosemary and sage. Because they scream fall.
And there’s some cheese. Not a ton ton, but just enough to make you happy. And enough to make you fight your husband for the last portion in the skillet.
Ahem, not that I know anything about that. Or being super sneaky and hiding some of the leftovers in the back of the fridge where he’ll never look.
I’ve also done this with apples lately (and vanilla almond butter).
He’s onto me though. My plan is failing.
But really. Just look at that. Yes. Just yes.
Yield: 4 to 6 servings
Creamy Butternut Squash Pasta Skillet
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Recipe for creamy butternut squash pasta skillet. With a butternut squash sauce, mushrooms, rosemary and sage! And plenty of cheese!
- 16 ounces whole wheat pasta shells
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 4 ounces baby bella mushrooms, sliced
- 3 cups bite-sized pieces of kale (stems removed before chopping!)
- 1 ½ cups butternut squash puree (homemade or store-bought)
- 1 cup 2% milk
- ½ cup low-sodium vegetable broth
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage leaves
- 1 ½ cups freshly shredded provolone cheese, divided
- salt and pepper, to taste
- ¼ cup freshly grated parmesan cheese
- ⅓ cup walnuts, finely chopped
- Preheat the oven to 350ºF.
- Bring a large pot of lightly salted water to a boil. Add in the pasta and cook according to the package directions until al dente. Drain and set aside.
- Meanwhile, set a large oven-safe skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the carrot and mushrooms. Cook for about 5 minutes until tender. Add in the kale and cook for about 1 to 2 minutes, until bright green and slightly wilted.
- Add in the butternut squash puree, milk, vegetable broth, rosemary and sage. Mix until combined then bring the mixture to a gentle simmer (increasing the heat slightly). Let the mixture simmer gently for about 3 to 4 minutes, stirring fairly often, until it thickens up a bit (it won’t be super thick – just saucy). Turn off the heat. Add in the drained pasta and ½ cup of the provolone cheese. Mix until combined. Taste and season with salt / pepper (I usually add about ½ teaspoon salt, ¼ teaspoon pepper). Top with the remaining 1 cup provolone, the parmesan and the walnuts.
- Transfer the skillet to the oven and bake for about 8 to 10 minutes, until the cheese is nice and melted.
If you don’t have an oven-safe skillet, proceed as directed above and then transfer the pasta/sauce/veggie mixture to a baking dish (a 9×13 should work fine) and then top with the remaining provolone, parmesan and walnuts. Bake as directed.
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