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Get your daily veggies and greens in with this easy pasta dish.

Creamy Butternut Squash Pasta

Butternut squash is one of our favorite veggies for pasta night. It’s creamy, meaty, filling, and full of nutrients. Fresh shallots add a sweet and savory quality to this dish that’s unmatched. Fresh mozzarella melts into the pasta, making this feel like an elegant and veggie-filled take on mac and cheese.

Chef Tip: Salt your pasta water until it tastes similar to tears or the sea, this will ensure your pasta is well seasoned. And remember, most of this water gets tossed out when you drain the pasta, so don’t worry about the dish becoming too salty.

Ingredients

  • 1 butternut squash, peeled and cut into cubes

  • Olive oil

  • Salt

  • 1 pound dry pasta

  • ½ stick, unsalted butter

  • 1 shallot, sliced

  • 2 cups baby spinach

  • Haven’s Kitchen Red Pepper Romesco

  • 8oz ball fresh mozzarella, cubed

View Glossary Terms

Steps

STEP 1

Preheat your oven to 400F. Drizzle the squash with a glug of olive oil and a pinch of salt and roast for about 25 minutes until tender

STEP 2

Meanwhile, bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions. Reserve half a cup of the pasta water

STEP 3

In a large skillet or shallow Dutch oven, melt the butter, add the shallots plus a pinch of salt, and cook until tender. Then add the spinach and sauté until the spinach wilts

STEP 4

Add your roasted squash and give it a quick stir before adding the cooked pasta. Mix this well thoroughly

STEP 5

Squeeze in half a pouch of the Red Pepper Romesco and add the pasta water to make a sauce

STEP 6

Add the mozzarella and stir till the cheese has started to melt and the sauce has thickened

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
1
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This recipe is also great with our Zippy Chili Harissa sauce and Golden Turmeric Tahini.

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Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

Pinch

A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

Keto/Paleo

Nutrition (per serving)

  • Calories = 810

  • Total fat = 34g

  • Total carbohydrates = 102g

  • Fiber = 8g

  • Protein = 30g

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