Butternut Squash

$5 Butternut Squash Pasta

March 26, 2018
Photo by My Stir Crazy Kitchen
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

  • Serves 2
  • 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)
In This Recipe
  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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