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Penne with Squash

Butternut squash gets puréed and diced in this fall pasta dish.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
346 calories per serving


> 2 (14 oz) pkg butternut squash
> 2 cloves garlic, peeled
> 1 (13.25 oz) box whole-wheat penne
> 1 medium onion
> 2 tbsp olive oil
> 2 tbsp chopped fresh rosemary
> 1/4 cup chopped walnuts
> 1/2 cup shaved Parmesan cheese


Cut the squash into smaller pieces. In a medium pot, cook squash and garlic in boiling salted water in a medium pot until squash is fork-tender, about 15 min.
Meanwhile, cook the penne according to package directions. Drain, reserving ¼ cup cooking liquid.
Transfer the cooked squash to a strainer. Spoon half into a food processor and purée. Reserve.
Dice the onion. Heat the oil in a large skillet over medium-high heat and sauté the onion for 5 min. Add the squash purée, chopped squash, rosemary, and reserved ¼ cup cooking liquid. Season to taste with salt (in moderation) and pepper.
Add the pasta and toss with the squash mixture. Divide between 4 plates and top with chopped nuts and Parmesan cheese.

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