Butternut Squash

$5 Butternut Squash Pasta

by:
March 26, 2018
4
2 Ratings
$5 Butternut Squash Pasta
Photo by My Stir Crazy Kitchen
  • Serves 2
Author Notes

I love when I have the ingredients in my fridge for a delicious, impromptu meal. Even better when the ingredients are all less than $5 total! Enter: Butternut Squash Pasta! —My Stir Crazy Kitchen

What You'll Need
Ingredients
  • 8 oz pappardelle
  • 4 tablespoons (½ stick) unsalted butter
  • 1 large onion, thinly sliced
  • Kosher salt and black pepper
  • 12 oz butternut squash (large dice)
  • 2/3 cup pecorino, grated, plus more for serving (optional)
Directions
  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, salt & pepper (½ teaspoon each) and cook, stirring occasionally, until soft (about 15 minutes). Transfer to a plate.
  2. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  3. In the same large skillet you cooked the onions in, add the butternut squash and 1½ cups water to the reserved skillet, cover partially, and cook (stirring occasionally), until it is very soft and most of the water has evaporated (about 8-10 minutes.
  4. Toss the pasta, onion, butternut squash, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water together (adding more cooking water as needed to loosen the sauce).
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3 Reviews

Witecat
Witecat November 21, 2022
I really enjoyed this, but my husband… not so much. It made much more than the 2 servings the recipe stated, so I reheated the leftovers a couple of days later in a frying pan with a little olive oil, some salt and a pinch of nutmeg. I thought it was really yummy that way.
 
panania
panania February 20, 2021
It was really good, and as a Friday meal during lent was just what I needed to add to my recipe repertoire. One question, in the picture above, the squash is much darker than mine was. Should I saute it after I blanch it?
 
panania
panania February 20, 2021
It was really good, and as a Friday meal during lent was just what I needed to add to my recipe repertoire. One question, in the picture above, the squash is much darker than mine was. Should I sautee it after I blanch it?