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:

Quickview
493 Calories
24g Protein
15g Total Fat
71g Carbs
100% Health Score
Limit These
Calories
493
25%

Fat
15g
23%

  Saturated Fat
7g
48%

Carbohydrates
71g
24%

  Sugar
4g
5%

Cholesterol
29mg
10%

Sodium
676mg
29%

Get Enough Of These
Protein
24g
50%

Vitamin K
240µg
229%

Copper
4mg
202%

Vitamin A
9512IU
190%

Manganese
2mg
140%

Selenium
68µg
97%

Vitamin C
50mg
61%

Phosphorus
498mg
50%

Calcium
463mg
46%

Magnesium
158mg
40%

Vitamin B1
0.51mg
34%

Vitamin B3
5mg
28%

Vitamin B2
0.45mg
27%

Zinc
3mg
24%

Iron
4mg
22%

Vitamin B6
0.43mg
21%

Potassium
713mg
20%

Folate
79µg
20%

Vitamin B5
1mg
16%

Vitamin B12
0.73µg
12%

Vitamin E
1mg
7%

Fiber
1g
6%

Vitamin D
0.73µg
5%

covered percent of daily need
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Food Trivia

National Pigs-in-a-Blanket Day is celebrated on 24th April every year.

Food Joke

A very very rich gentleman dies,leaving his fortune to his only living friends, a Doctor, a CEO, and a Lawyer. But being the eccentric he was, his will stipulated that each one must place their third of the money in his coffin before he is put in his final resting place. The funeral comes and goes. Over a year later the three friends are talking over lunch and the topic of the old man and his strange ways comes into the conversation. The Doctor finally says "I have to be honest, I didn't place ALL of the money into his coffin, I kept five million". Then the CEO states "Well, I have to admit that I too kept some of the cash. Ten million to be exact". The Lawyer glares at the two and says "I am ASHAMED of you two, I wrote a check for the FULL amount!"

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