No-fuss creamy butternut squash pasta for those busy nights when you just don’t have the time. Easy peasy with only one pan to clean up!
One pot meals are my BFF’s. Only the thought of having a delicious and hearty meal for dinner with just one pot to clean makes me do a happy dance!
This creamy butternut squash pasta is quick, easy, delicious and needs just one pot! Look awesome dinner in the dictionary and you’ll find the recipe!
It saved me quite a few times lately. Between school work, after school activities and keeping up with this blog there are days when dinner needs to happen quick and without too much work.
I’m sure I’m not the only one who finds herself short of time on some days and wish there was at least another clone to help stay afloat.
There are many reasons I love this pasta dish. Obviously being quick, easy and delicious are at the top of the list, but I also love that I can pretty much make it with whatever pasta I have on hand.
For this blog post I used fresh linguine pasta but I have made it with dried pasta as well and my family licked the plates clean!
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10 minPrep Time
35 minCook Time
- 1/4 cup olive oil
- 1-2 garlic cloves, minced
- 12 oz butternut squash, grated
- 1/2 cu dry white wine
- 1 pound fresh linguine pasta (see notes if you're using dried pasta)
- 10 oz of hard cheese ( Parmesan, Asiago or Fontina) grated
- 1 1/2 cups heavy cream
- 2 tablespoons chopped fresh parsley
- salt and pepper
- Heat the oven to 400F.
- In a ovenproof 10" skillet add the olive oil, minced garlic and grated butternut squash. Cook for 2-3 minutes over medium-low flame.
- Pour the white wine and simmer for 5 minutes until the butternut squash begins to soften.
- Add the pasta, half of the cheese, heavy cream and parsley.
- Season with salt an pepper.
- Remove from the heat.
- Scatter the remaining cheese over the pasta and place the skillet into the heated oven.
- Bake for 20 minutes or until pasta and squash are cooked.
- Cool slightly and serve.
If you do not have any fresh pasta on hand, you can make this recipe using dried pasta as well. Replace the fresh pasta with 10 oz dried linguine and add an additional 3/4 cup heavy cream to the pot. Bake 5-10 minutes longer.
Wendy Irene says
Deborah Chism says
Jackie Regales says