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+ servings

Squash Pasta al Forno

Squash is a perfect match for pasta in this meatless dish. Whether you enjoy it on it’s own or as a sidedish, squash makes this sauce sweet and savoury all in one bite.
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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.
Estimated Cost Per Serving:
Nutrition Facts
Squash Pasta al Forno
Calories
240
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Carbohydrates
 
25
g
8
%
Fibre
 
3
g
13
%
Sugars
 
5
g
6
%
Protein
 
10
g
20
%
Cholesterol
 
30
mg
10
%
Sodium
 
420
mg
18
%
Vitamin A
 
7000
IU
140
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
200
mg
20
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

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