Creamy Butternut Squash Pasta Skillet
Creamy Butternut Squash Pasta Skillet might be just the main course you are searching for. For $1.53 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 494 calories, 25g of protein, and 15g of fat each. If you have kale, butternut squash, provolone cheese, and a few other ingredients on hand, you can make it. 551 person were glad they tried this recipe. It is brought to you by Cookie Monster Cooking. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns an excellent spoonacular score of 100%. Similar recipes include Skillet Butternut Squash, Sausage and Penne Pasta, Creamy Butternut Squash Pasta, and Creamy Butternut Squash Pasta.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
4 ounces baby bella mushrooms, sliced
1 ½ cups butternut squash puree (homemade or store-bought)
1 large carrot, peeled and chopped
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage leaves
2 cloves garlic, minced
3 cups bite-sized pieces of kale (stems removed before chopping!)
1 cup 2% milk
1 tablespoon olive oil
1 medium onion, chopped
¼ cup freshly grated parmesan cheese
1 ½ cups freshly shredded provolone cheese, divided
salt and pepper, to taste
½ cup low-sodium vegetable broth
16 ounces whole wheat pasta shells
Equipment:
oven
pot
frying pan
Cooking instruction summary:
Preheat the oven to 350F. Bring a large pot of lightly salted water to a boil. Add in the pasta and cook according to the package directions until al dente. Drain and set aside.Meanwhile, set a large oven-safe skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the carrot and mushrooms. Cook for about 5 minutes until tender. Add in the kale and cook for about 1 to 2 minutes, until bright green and slightly wilted. Add in the butternut squash puree, milk, vegetable broth, rosemary and sage. Mix until combined then bring the mixture to a gentle simmer (increasing the heat slightly). Let the mixture simmer gently for about 3 to 4 minutes, stirring fairly often, until it thickens up a bit (it wont be super thick - just saucy). Turn off the heat. Add in the drained pasta and cup of the provolone cheese. Mix until combined. Taste and season with salt / pepper (I usually add about teaspoon salt, teaspoon pepper). Top with the remaining 1 cup provolone, the parmesan and the walnuts.Transfer the skillet to the oven and bake for about 8 to 10 minutes, until the cheese is nice and melted.
Step by step:
1. Preheat the oven to 350F. Bring a large pot of lightly salted water to a boil.
2. Add in the pasta and cook according to the package directions until al dente.
3. Drain and set aside.Meanwhile, set a large oven-safe skillet over medium heat.
4. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
5. Add in the garlic and cook for 30 seconds, until fragrant.
6. Add in the carrot and mushrooms. Cook for about 5 minutes until tender.
7. Add in the kale and cook for about 1 to 2 minutes, until bright green and slightly wilted.
8. Add in the butternut squash puree, milk, vegetable broth, rosemary and sage.
9. Mix until combined then bring the mixture to a gentle simmer (increasing the heat slightly).
10. Let the mixture simmer gently for about 3 to 4 minutes, stirring fairly often, until it thickens up a bit (it wont be super thick - just saucy). Turn off the heat.
11. Add in the drained pasta and cup of the provolone cheese.
12. Mix until combined. Taste and season with salt / pepper (I usually add about teaspoon salt, teaspoon pepper). Top with the remaining 1 cup provolone, the parmesan and the walnuts.
13. Transfer the skillet to the oven and bake for about 8 to 10 minutes, until the cheese is nice and melted.
Nutrition Information:
covered percent of daily need
