Pasta with creamy butternut squash

    45 min

    Butternut squash is pureed with natural yoghurt and herbs to make a deliciously creamy sauce for pasta. Wonderful served with a light salad.


    East Midlands, England, UK
    4 people made this

    Serves: 4 

    • 1 butternut squash, cubed
    • 300g pasta
    • 1 tablespoon extra virgin olive oil or cooking spray
    • 3 garlic cloves, finely chopped
    • 1 onion, finely chopped
    • 60ml natural yoghurt
    • 1 teaspoon Italian herbs

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Place the butternut squash on the tray and bake for 30 minutes. Then remove from the oven.
    2. Put the pasta on to boil.
    3. Heat the oil in a pan (or spray), then add the garlic and onion. Sautee for 2-3 minutes. Meanwhile, puree one third of the butternut squash with the yoghurt until smooth.
    4. Add the butternut squash/yoghurt mixture to the onions and garlic, stir together and simmer gently for five minutes. Add the herbs.
    5. Drain the pasta. If you desire a smoother sauce, puree the butternut squash/yoghurt mixture again. Combine the remaining butternut squash with the sauce and divide the pasta and sauce between 4 plates.


    The sauce is very creamy, so you don't need much of it to go with each portion of pasta. A light salad would be great with this dish.

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    Reviews in English (1)


    Was a bit bland but I fancied something healthy and this did the trick nicely I enjoyed it and my kids didn't complain too much considering it had no meat!  -  27 May 2017