Penne with Butternut Squash and Pesto Recipe | Vegetarian Times Skip to main content

Penne with Butternut Squash and Pesto

30 minutes or fewer
Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)



Ingredient Line: 
¼ cup prepared pesto, divided
Ingredient Line: 
1 cup chopped frozen onions
Ingredient Line: 
1 ¼ lb. frozen diced butternut squash, about 4 cups
Ingredient Line: 
⅔ cup low-sodium vegetable broth
Ingredient Line: 
¾ lb. whole-wheat penne


  1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
  2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.

Nutrition Information: 

16 g
Total Fat: 
9 g
Saturated Fat: 
2 g
87 g
5 mg
332 mg
10 g
7 g
Serves 4

Comments on this Recipe

We made this recipe and it was good but we made it better by adding a good parmesean cheese and toasted walnuts.

I love almost everything I make from this website. However the flavors in this recipe did not work well together in my opinion. I found the squash is quite sweet and pesto is savory. Not a favorite of mine, I won't make it again.

We really enjoyed the flavour combination in this recipe. We'll definitely have it again. A slight difference was that I had some roasted butternut squash puree in the freezer, which may have changed the flavour slightly.

Using fresh butternut squash