Butternut Squash Penne Pasta With Asparagus and Tomatoes

You have to try this!

Butternut-Squash-Penne-Pasta

Mmm, who’s hungry for some pasta? I can’t remember where I found this recipe. I think it was actually on a coupon I printed out! Since that time though, I’ve made it at least half a dozen times.

I make it a bit different each time to be honest, depending on what veggies need to be used up.

The one constant is butternut squash! It is the real star of this dish! The butternut squash ends up coating the pasta and making a “sauce” that is both healthy AND totally yummy!

Don’t underestimate this dish. The ingredients sound simple, because they are…but together they create magic.

Butternut Squash Penne Pasta With Asparagus and Tomatoes

Ingredients:

  • Box of Penne Pasta
  • Pint of Cherry Tomatoes
  • 1 bunch of asparagus (cut into 1/2 inch pieces)
  • 1 butternut squash (peeled and diced)
  • 2 cloves of garlic minced
  • Olive Oil
  • Salt & Pepper to taste
  • Romano or Parmesan Cheese (whatever you have on hand will work fine. I used a mix of Italian Cheeses.)

Directions:

  1. Cut your cherry tomatoes in half and scrape out all of the seeds. Place on a foil lined baking sheet. Throw in a 225 degree oven for at least an hour.
  2. Boil your penne pasta in salted water with a bit of olive oil
  3. Meanwhile, heat up some olive oil in a skillet (a drizzle to coat the bottom of the pan).
  4. Throw the squash in and saute until it’s slightly browned. Throw in the asparagus and saute until asparagus is tender.
  5. Add tomatoes and garlic to the skillet and saute for about a minute (add more olive oil if necessary).
  6. Drain pasta and add to the veggie mixture. Mix well.
  7. Top with cheese when serving.

This recipe is super versatile! Throw in whatever veggies you have on hand. Just be sure they are uniform in size or cook separately to make sure everything gets cooked to your desired tenderness. And be sure to use the butternut squash every time!

We like to have meat with our meals, so I serve this with chicken thighs most often.

Will you try this recipe out? Let me know if you tweak anything! I’d love to try any of your variations as well! 

Butternut Squash Penne Pasta With Asparagus and Tomatoes
 
Tasty penne pasta mixed with butternut squash, asparagus and dried cherry tomatoes. Topped with Italian cheeses. Delish!
Ingredients
  • Box of Penne Pasta
  • Pint of Cherry Tomatoes
  • 1 bunch of asparagus (cut into ½ inch pieces)
  • 1 butternut squash (peeled and diced)
  • 2 cloves of garlic minced
  • Olive Oil
  • Salt & Pepper to taste
  • Romano or Parmesan Cheese (whatever you have on hand wil
Instructions
  1. Cut your cherry tomatoes in half and scrape out all of the seeds. Throw in a 225 degree oven for at least an hour.
  2. Boil your penne pasta in salted water with a bit of olive oil
  3. Meanwhile, heat up some olive oil in a skillet (a drizzle to coat the bottom of the pan).
  4. Throw the squash in and saute until it's slightly browned. Throw in the asparagus and saute until asparagus is tender.
  5. Add tomatoes and garlic to the skillet and saute for about a minute (add more olive oil if necessary).
  6. Drain pasta and add to the veggie mixture. Mix well.
  7. Top with cheese when serving.

 

 

 

Comments

  1. says

    I’m definitely making this one! In fact, I think I’ll make it as a side for Monday’s cookout. The butternut squash doesn’t get baked first? Just peeled, cubed, and then into the saute pan?

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