Easy Butternut Squash Pasta

Sometimes simplicity has its voice, and this dish is truly simple and down right delicious! This is a great weeknight pasta dish that my Grandma Anita and my Mom always made for us. There are very few ingredients which is a major plus and the flavors are sweet yet savory. To see me make this dish, head to my Instagram @gotroomformore and watch the video thats located in my “highlights.”

Ingredients-

• 1 Lb of Pasta (Fusilli, Rigatoni and Ziti all work for this) (You can even use Banza brand Chickpea Pasta!)

• A 2-2.5 Lb Whole Butternut Squash, Peeled and cut into 2 inch cubes

• 1 Cup Chicken or Vegetable Broth

• Approx 1/4 Cup Extra Virgin Olive Oil

• Dash of Red Pepper Flakes

• 3 Large Cloves of Garlic, Minced Finely

• 1/3 Cup Fresh, Flat Leaf Italian Parsley, Chopped

• 3/4 Teaspoon Sugar

• Salt & Pepper

• Garnish- Parmesan Cheese (Optional)

Steps-

First step is to steam the butternut squash. You can do this in a pot with a steaming basket or you can use an Instant Pot if you have one. See how to do it in the instant Pot below-

Steam the Squash in the Instant Pot-

1. Place the metal basket insert the Instant Pot comes with into the instant pot. Place the squash chunks on top of the basket, its ok if some fall through. Pour the Chicken stock (or Veggie stock) into the pot. Put the pot of Pressure Cook setting, quick release for 3 minutes. After 3 minutes, and once the pressure has released you an open the pot and the squash should be perfectly fork tender. You want to make sure it is nice and soft.

2. While the squash is cooking start to boil your pasta water. Put a medium pot of nicely salted water on the stove on medium/high heat to boil.

3. In a large skillet heat about 1/4 Cup Extra Virgin Olive Oil on medium/low heat. Add a dash of red pepper flakes and the minced garlic. Keep the pan on low heat and stir constantly so the garlic almost melts into the oil and doesn’t brown and get too bitter.

4. Next, add the chopped parsley to the oil mixture and toss it around in the oil. Shut the heat off and just let the parsley soften up in the oil and let all the flavors meld together while you wait for the pasta and squash to be cooked.

5. Once the squash is steamed, add it right to the skillet with the Oil and garlic mixture. Add the sugar and a nice sprinkle of salt and pepper (to taste). using a fork, mash up the squash so it is a little chunky and a little smooth.

6. Drain your pasta and reserve a cup of the starchy pasta water. Put the drained pasta into the skillet with the squash mixture and toss it all together. If it needs to be thinned out slightly you can add a little splash of the starchy pasta water you reserved.

7. Serve with or without a sprinkle of parmesan cheese on top.