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  • 1 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 cup low-sodium vegetable broth
  • 1 lb. frozen butternut squash, peeled and cubed
  • 1/4 cup plain yogurt
  • 1/3 cup pine nuts, toasted (see Note)


In a 3 1/2-quart pot, heat oil over medium heat. Add onion, garlic and bell pepper. Cook, stirring, until softened, about 7 minutes.

Add broth and squash. Bring to a boil, then lower heat and simmer about 6 minutes.

Remove from heat and cool slightly. Once cooled, puree mixture in 2 batches, adding half the yogurt to each batch.

Reheat sauce gently. Toss with pasta. Top with pine nuts and chives.

Nutrition Information

  • Calories 183
  • Carbohydrate Content 18 g
  • Cholesterol Content 2 mg
  • Fat Content 10 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 2 g
  • Sodium Content 60 mg
  • Sugar Content 0 g

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