This Butternut Squash Pasta is a perfect comfort food for chilly nights, combining the creamy sweetness of roasted butternut squash with the savory goodness of chicken and a zesty kick of lemon. Tossed with your favorite pasta, it’s a delightful, nutritious dish that’s rich in flavor and texture. This recipe is full of cozy, fall-inspired flavors, yet light enough to enjoy any time of year!
PrintButternut Squash Pasta
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes
Ingredients
- 1 butternut squash, cubed
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1 shallot, roughly diced
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3 cloves garlic, minced
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Big shake of grated parmesan cheese
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1/2 cup cottage cheese
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1 lb pasta, cooked (reserve some pasta water)
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1 cup chicken broth
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Juice of 1 lemon
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Zest of 1 lemon
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Chicken thighs
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Smoked paprika
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Onion powder
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Salt and pepper, to taste
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Red pepper flake
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Olive oil
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Avocado oil
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Fresh basil
Instructions
Preheat your oven to 425°F (220°C). On a baking sheet, toss the butternut squash, shallot, and garlic with smoked paprika, onion powder, salt, and pepper. Drizzle with a bit of olive oil and roast in the oven for about 25-30 minutes or until the squash is tender and slightly caramelized.
While the squash is roasting, heat avocado oil in a cast iron skillet over medium-high heat. Season the chicken thighs on both sides with onion powder, salt, and pepper. Sear the chicken on both sides until browned, about 4-5 minutes per side. Once browned, add the lemon zest and juice of 1/2 lemon to the pan. Transfer the skillet to the oven and finish cooking the chicken at 425°F (220°C) until the internal temperature reaches 165°F (74°C), about 15-20 minutes. Once cooked, set the chicken aside to rest.
Once the roasted squash mixture has cooled slightly, add it to a blender. Add the cottage cheese, chicken broth, the remaining lemon juice, and seasonings (except smoked paprika). Blend until smooth and creamy. If the sauce is too thick, add a little more chicken broth or reserved pasta water to reach your desired consistency.
While the squash is roasting and chicken is cooking, bring a pot of salted water to a boil and cook your pasta according to package instructions. Reserve about 1/2 cup of pasta water before draining the noodles.
Once the pasta is drained, toss it with the butternut squash sauce. If needed, slowly add in the reserved pasta water to help the sauce coat the noodles evenly.
Slice the cooked chicken thighs and arrange them on top of the pasta. Garnish with fresh basil, a sprinkle of grated Parmesan cheese, red pepper flakes (if you like a little heat), and a crack of fresh black pepper.
Notes
- Vegetarian Option: Omit the chicken thighs and use a plant-based protein like roasted chickpeas or sautéed mushrooms for a meatless version.
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Pasta Variety: Feel free to use any pasta you like—whole wheat, gluten-free, or even a fun shape like farfalle or orecchiette!
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Sauce Consistency: If the sauce gets too thick after blending, simply adjust with extra pasta water or broth for a silky texture.
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