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


  • 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


  • 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.

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

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