A pasta recipe that’s equal parts decadent and healthy, you won’t regret throwing this meal together in under 45 minutes!
1 tbs extra virgin olive oil
3 cups butternut squash (peeled, seeded and cubed)
1 yellow onion (roughly chopped)
1 tsp minced Garlic
salt and pepper (to taste)
1 cup vegetable stock (unsalted)
4 cups pasta shells
Heat oil in a large skillet over medium heat. Once heated, add in cubed squash, diced onion, and minced garlic. Season with salt and pepper to taste. Allow to cook, stirring occasionally for 10-12 minutes, or until onion is translucent.
After 10-12 minutes, add in vegetable stock. Bring mixture to a boil before reducing heat and allowing to simmer for 15 minutes, or until squash is softened.
While mixture is simmering, prepare pasta shells as directed on package. Drain pasta, being sure to reserve ¼ cup to ½ cup of the water it was cooked in.
After squash mixture has softened, remove it from the heat and allow to cool briefly before transferring into a blender. Puree the squash mixture into a smooth consistency.
Return to skillet and combine pureed squash mixture, pasta shells, and ¼ cup pasta water in skillet. Allow to cook over medium heat for a 3-4 minutes, tossing shells with squash mixture to evenly coat. Season with additional salt and pepper, if desired.
Serve pasta on its own, topped with shaved cheese such a Parmesan, or as a side to your meal.