Butternut Squash Pasta
This delicious Butternut Squash Pasta features juicy meat, tender penne, and a thick, cheesy sauce for the perfect comfort food! This pasta recipe is an easy weeknight meal everyone will love.
Print Recipe
Ingredients
- 2 cups dry penne noodles cooked until al dente
- 1 cup reserved pasta water you'll use this to thin the sauce if needed
- 1 pound ground turkey chicken or beef
Butternut Squash Cheese Sauce
- 1 10 ounce bag frozen butternut squash cubes
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 1/4 cup shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot bring salted water to a rolling boil. Cook the 2 cups of elbow noodles according to the directions until al dente. Drain, but reserve 1 cup of the pasta water and set aside.
- While the pasta is cooking, brown the meat in a skillet and drain off any grease.
- Cook the frozen butternut squash until soft (this can be steamed in the microwave or boiled until fork tender)
- In a blender, combine the tender butternut squash and 1 cup of milk, and blend until smooth.
- In the same pot, you cooked the pasta in heat to medium heat. Melt the butter and sauté the garlic. Pour in the butternut squash and milk mixture, and then bring to a simmer. Stir in the spices, cheddar cheese, and parmesan until smooth.
- Add the cooked pasta and meat to the sauce and toss to coat. If the sauce is too thick for your liking pour 1/4 cup of the reserved pasta water as needed, stir, and when the sauce has reached your desired consistency, serve.
Nutrition
Serving: 1 1/4 cup | Calories: 423kcal | Carbohydrates: 39g | Protein: 44g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 587mg | Fiber: 2g | Sugar: 3g
Servings: 6
Calories: 423kcal