Penne with Butternut Squash and Pesto Recipe - Vegetarian Times

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.)

  • 4Servings


  • 1/4 cup prepared pesto, divided
  • 1 cup chopped frozen onions
  • 1 1/4 lb. frozen diced butternut squash, about 4 cups
  • 2/3 cup low-sodium vegetable broth
  • 3/4 lb. whole-wheat penne


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.

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

  • Calories: 489
  • Carbohydrate Content: 87 g
  • Cholesterol Content: 5 mg
  • Fat Content: 9 g
  • Fiber Content: 10 g
  • Protein Content: 16 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 332 mg
  • Sugar Content: 7 g