Recipes
Easy butternut squash pasta for four
Keep a bag of frozen squash chunks in your freezer for super simple, delicious dinners like this pasta dish!
Keep a bag of frozen squash chunks in your freezer for super simple, delicious dinners like this pasta dish!
(23 votes)
Cook: 25 Mins
Serves: 4
Price: 57p per serving
Nutritional Information
Each 364g serving contains
Energy
1918kj
459kcal
1918kj
459kcal
23%
Fat
8.4g
8.4g
Med
12%
12%
Saturates
4.7g
4.7g
Med
24%
24%
Sugars
8.0g
8.0g
Med
9%
9%
Salt
0.40g
0.40g
Med
7%
7%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
527kj/126kcal
Typical energy values per 100g:
527kj/126kcal
Ingredients
400g frozen butternut squash chunks
350g dried pasta shapes, such as penne or rigatoni
100ml semi-skimmed milk
1tsp dried sage or Italian-style seasoning
100g Asda Light Original Soft Cheese
50g Parmesan, finely grated
Method
1
Bring two large pans of water to a simmer. Add the butternut squash pieces to one, and the pasta to the other. Bring to the boil and simmer the pasta for 10 mins and the butternut squash for 13-15 mins.
2
When the pasta is cooked, reserve a cupful of the pasta water, then drain well.
3
Drain the squash pieces, then tip back into the warm pan and leave to steam dry.
4
Mash the butternut squash well, so it’s completely smooth. Add the milk a little at a time to help mash and, when smooth, beat in the herbs, soft cheese and most of the grated Parmesan with a spoon.
5
Return the pan to the hob over a low heat for 1 min, stirring continually, to warm through. Add a splash of the reserved pasta water to loosen the sauce and season with plenty of black pepper.
6
Add the drained pasta to the squash mixture and stir well to coat the pasta in the sauce, adding a little more of the reserved water, if you need to. Remove from the heat and serve immediately, scattered with the reserved Parmesan and more black pepper.