Life is but a Dish

Easy, approachable recipes for the everyday home cook

Butternut Squash Skillet Pasta

by 15 Comments

Jump to Recipe·Print Recipe

A hearty and delicious one pan Butternut Squash Skillet Pasta made with fresh butternut squash, kale and cheese.

Butternut Squash Skillet Pasta

It’s my party and I’ll eat Butternut Squash Skillet Pasta if I want to. You guys. I spent so long trying to think of the perfect recipe to make for my birthday. Should it be an epic chocolate cake? Some sort of cookie, brownie, or even ice cream sundae? I couldn’t think of anything I wanted more than a giant. bowl. of. PASTA.

Butternut Squash Skillet Pasta

I mean, if you ask me, this is my perfect happy birthday meal. A big bowl of carbs loaded with some veggies and finished with gooey cheese. This Butternut Squash Skillet Pasta is everything I dream of!

Butternut Squash Skillet Pasta

Happy freakin’ birthday indeed. I must say, this is possibly the least excited I’ve been about my birthday. I’m 34 today. 34. What fun is that? I’m already planning my 35th…and my 40th! Oh, my 40th…That’s gonna be a good one.

Butternut Squash Skillet Pasta

No but in all seriousness, I’m grateful and lucky to have my 34th birthday and to be celebrating with family, friends, and all of you!

Butternut Squash Skillet Pasta

Can we all just take a moment for that cheese. Go ahead. I’ll wait. That’s the cheese pull moment we all dream of! And this dish delivers them in every single bite. You just can’t go wrong.

Butternut Squash Pasta

Ok great. Now go on. Even if today isn’t your birthday, you deserve this Butternut Squash Skillet Pasta.

Butternut Squash Skillet Pasta
Print

Butternut Squash Skillet Pasta

★★★★★ 5 from 1 reviews
  • Yield: 4 1x
Print

Description

A hearty and delicious one pan skillet pasta made with fresh butternut squash, kale and cheese. 

Scale

Ingredients

  • 3 cups dried pasta, (I used rigatoni)
  • 2 tablespoons olive oil
  • 1/2 yellow onion, (small dice)
  • 2 1/2 cup small diced butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped kale, (I use Lacinato kale)
  • 4 tablespoons unsalted butter
  • 3–4 garlic cloves, (minced)
  • 2 tablespoons freshly grated parmesan cheese
  • 1/4 cup shredded gruyere cheese
  • Chopped parsley for garnish

Instructions

  1. Preheat oven to 375 degrees. Bring a medium/large pot of water to a boil. Once boiling add two large pinches of salt. Add the pasta and cook according to package, stirring occasionally.
  2. Meanwhile, heat a large oven safe skillet over medium heat and add the olive oil, onion, butternut squash, salt and pepper. Cook for 10-15 minutes until squash is cooked through then turn off heat.
  3. In a separate small saucepan melt the butter. Add the minced garlic and cook for just 30-60 seconds until fragrant then remove from heat.
  4. When pasta is done cooking, drain and add directly to the pan with the squash. Add the kale, melted butter and parmesan and toss to combine. Top with shredded gruyere and place entire pan in the oven for 10-15 minutes until cheese is melted. Remove, sprinkle with parsley and serve!

When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!

Remember to subscribe to my free  Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!

Reader Interactions

Comments

  4. Amy

    I love, love meatless pasta dishes and eat them at least once a week. Just seems like veggie dishes reheat better, in my opinion and I love having leftovers to take to work the next day. This recipe is going on my list!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆