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Pasta recipe: Simple and easy pasta with butternut squash

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This quick and easy pasta recipe is delicious! If you’re looking for a simple meal, this can be ready in 30 minutes or less and will be perfect whether it’s for a casual meal or entertaining. It combines ingredients that you may already have on-hand, and they meld together perfectly.

An ingredient for this pasta dish is a can of tomatoes. If you’ve been reading the news, you know that tomatoes from a can are no longer considered a healthy food choice. The linings of tin cans contain bisphenol-A, a synthetic estrogen. The acidity of the tomatoes causes this BPA to bleed into the contents of the can which is a health risk to everyone. Look for “boxed” tomatoes (the same material as a milk carton) or tomatoes in glass containers.

Although the recipe is written to use half Italian sausage and half ground beef, it’s delicious using all sausage (sweet or spicy) or all beef. The recipe is versatile enough to make it differently each time.

Butternut Squash Pasta Recipe

Ingredients for making Butternut Squash Pasta:

  • 12-ounce box bowtie pasta
  • 1 large butternut squash
  • 1 tablespoon olive oil
  • 1/2 pound Italian sausage (spicy or sweet)
  • 1/2 pound lean ground beef
  • 28-ounce can of diced tomatoes, with juice
  • 2 tsp. basil, crushed
  • 2 tsp. oregano, crushed
  • 2 -3 cloves garlic, finely minced
  • Salt and pepper to taste
  • Parmesan cheese, shredded (optional)

Directions for making Butternut Squash Pasta:

Cook the pasta according to the directions on the box, but cook it two minutes less than indicated. Drain and set aside.

Peel a butternut squash and cut it into bite-sized cubes. Heat the olive oil in a large skillet and add the squash. Sauté for about 10 minutes – stirring from time to time to cook it evenly. Remove the squash from the skillet and set it aside.

Add the sausage and ground beef to the skillet, crumbling it and browning it evenly over medium heat. Drain any fat.

Add the squash, tomatoes, basil, oregano, garlic, salt, and pepper to the beef in the skillet. Cover and let the mixture simmer over low heat until the squash is tender – about 15 minutes.

Stir in the pasta and continue simmering for another 5 minutes.

Serve topped with shredded parmesan cheese.
(From my sister, a wonderful cook)

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