Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 6 servings

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 3 cups Butternut Squash peeled, chopped
  • 1 1/2 tsp Italian Seasoning
  • 1 cup Vegetable Broth
  • 2 tbsp Tomato Paste
  • 1 pkg Orecchiete or Shell Pasta
  • 3/4 cup Fontina shredded
  • 1/2 cup Blue Cheese crumbled
  • 2 tbsp Fresh Parsley chopped

Instructions

  • In a skillet, heat oil over medium heat and cook onion and garlic for 2 minutes. Stir in squash and seasoning.
  • Whisk broth and tomato paste together; pour into skillet. Bring to a simmer; cover and cook for about 10 minutes or until squash is tender.
  • Meanwhile, in a pot of boiling salted water, cook pasta for about 8 minutes or until al dente. Drain pasta, reserving 1 cup (250 mL) of water.
  • Add pasta to skillet and stir to combine, adding some reserved cooking water if necessary. Stir in parsley and pour into baking dish. Sprinkle with cheese.
  • Broil for about 2 minutes or until cheese is melted.
Nutrition Facts
Squash Pasta al Forno
Amount per Serving
Calories
240
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
30
mg
10
%
Sodium
 
420
mg
18
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
7000
IU
140
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
200
mg
20
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Tip: You can also serve up this pasta dish from the pot by simply stirring in the cheese and parsley.
Recipe developed by Emily Richards

Related recipes

Potato Chorizo Tacos
Broccoli Rabe and Kale Harvest Salad
Watermelon and Grilled Halloumi Barley Salad
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.