Butternut Squash Pasta


Butternut Squash Pasta

We love this savory pasta perfect for Fall and Winter. Add a protein or use a higher protein pasta.
Course: Appetizer, Entrees, lunch
Cuisine: American
Keyword: pasta entrée recipe
Servings: 5


  • immersion blender or blender


  • 1 pound butternut squash
  • 1 yellow onion, medium, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth salted, unsalted or low sodium
  • 1 cup milk plant or milk, rec with fat for fat source, texture and taste
  • 1 tsp cinnamon, ground
  • 1/2 tsp nutmeg
  • 1/2 tsp thyme
  • 1/4 tsp cayenne pepper
  • 1 tbsp olive oil
  • 16 oz pasta, cooked Such as Barilla with Protein or Banza
  • 10 tbsp paremsan cheese
  • 2.5 cups broccoli, steamed



  • Prep and make the pasta and broccoli. Set aside.  
    1.    In a large and deeper saute pan, heat olive oil over medium to low heat. 
    2. When oil is warm, add the garlic and brown.
    3. Next saute the yellow onions until they are translucent, liley taking five minutes.
    4. When onions are ready, add the butternut squash and cook over medium to low heat for additional 5 minutes.
    5.  Now, stir in the broth, milk, and spices. Increase heat and bring to a boil. Once the butternut squash is boiling, lower the heat and let cook over low, stirring regularly. Cook the butternut squash until it is tender to the fork. This will likely take an additional 7 to 10 minutes.
    6.    Remove from heat, let cool for about 5 minutes. Pour into a blender or use an immersion blender. On medium speed, blend until smooth. Add water or more broth to thin and smooth the butternut sauce, if necessary.
    7.    Finally, pour the butternut squash sauce over the cooked high protein pasta and toss together. Add the broccoli and sprinkle with 2 tbsp parmesan cheese. 
    8. Serve with a smile and eat mindfully.

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