This whole wheat pasta dish with roasted butternut squash and parmesan cheese will be a new “pasta night” favorite!
Pasta is one of those pantry staples for most everyone, right? I know we keep about 4 different types in the house at all times – variety is the so-called spice of life, right 🙂
Pasta is also a dish Emily will most always devour! I know the saying usually goes “Happy wife, happy life!” but with a toddler at home, I think the saying would go better if it was “Happy toddler, happy life!” Who’s with me? When Emily’s happy at the dinner table, we’re all happy at the dinner table.
This dish is really easy to make. The most timely part was peeling and dicing the squash. I won’t lie, it’s not the easiest task, but considering how easy the rest of the dish is, I didn’t mind taking the time to do this. Plus, it can be done ahead of time so when Emily goes to bed or takes a nap, I can get this part done ahead of time.
I literally could not stop eating it! I think between making it and “tasting as you go” as well as taking pictures, having it for dinner and a late-night snack, I probably ate half the recipe myself, oops! At least it was made with whole wheat pasta and good-for-you butternut squash!
I hope you and your family enjoy this recipe as much as we have! I know it will be a pasta night favorite for a long time to come!
- 12 oz. whole wheat rotini
- 2 Tbs. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3-4 cups butternut squash, peeled and diced in 1" pieces
- ¾ cup vegetable broth
- ½ tsp. salt
- 1 Tbs. unsalted butter
- ½ - ¾ cup parmesan cheese
- Cook pasta according to package directions, drain reserving 1 cup f the pasta cooking liquid
- Place oil in a large pot or Dutch oven over medium heat. Saute onion about 4 minutes, until wilted. Add in garlic and squash and cook another 2 minutes, stirring frequently.
- Stir in salt and broth. Increase heat, cover and simmer about 15 minutes, stirring a few times until squash is softened
- Add pasta to squash mixture, along with butter and cheese, stir until combined. Add enough pasta coking water to make a thin sauce. I used just over ¼ cup. Reserve leftover pasta water fr heating up leftovers. Taste and add additional salt if desired. I added about ½ tsp. more
- Top with additional cheese, up to ¼ cup.
*Recipe adapted from Trisha’s Table by Trisha Yearwood