There’s nothing cozier than a fresh bowl of butternut squash pasta, am I right?
I wanted to give butternut squash a whole moment on my blog because I feel like it’s a super underrated fruit – yup, it’s not a veggie!
Butternut squash is an orange-pigmented winter squash packed with nutrients such as vitamin A, C, B, magnesium, and potassium. Plus it makes for such a good substitute for when you’re craving a super cheesy bowl of pasta, but you don’t want to ruin your health and fitness goals.
So let’s dive right in, shall we?
Butternut Squash Pasta
Butternut Squash Pasta (Vegan-Friendly)
- 2 Boxes Chickpea Pasta
- 1 Medium Butternut Squash (peeled and diced)￼
- 4 Tbsp Olive Oil
- 2 Tbsp Minced Garlic
- 3/4 Cup Heavy Cream or Vegetable Broth
- 1 Tbsp Nutritional Yeast or Parmesean Cheese
- 1 Tsp Salt, Pepper, Red Pepper Flakes (optional)
Bring a large pot of salted water to a boil. Add your chopped up butternut squash to the pot and cook until soft (typically about 15 minutes)￼.
In a separate pot, boil the chickpea shells for 10 minutes and drain￼.
While the squash is cooking, heat a large skillet on low heat (coated with olive oil) and sauté the garlic. Once the squash is tender, add the pasta and squash to the large skillet￼ and pour the heavy cream or vegetable broth to the mix.
Gently smash the butternut squash with a wooden spoon until it becomes more of a sauce consistency instead of chunks. For a very creamy consistency, you can add the butternut squash into a large food processor to purée before adding to the skillet.
Keep mixing until you have reached your desired sauce consistency.
Serve in a glass bowl and sprinkle nutritional yeast or parmesan cheese over your pasta.