Pasta Shells with Sweet Melty Butternut Squash


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Preparation Time: 25 minutes
Cooking Time: 28 minutes
Servings: 4
Calories: 301 per serving
Percent from Fat: 17%
Cusine: American, Vegetarian
Course: Dinner
Diet: mediterranean
Food as MedicineSM Ingredient: Parmigian-Reggiano cheese

Food as MedicineSM Tip

The protein in Parmigiano-Reggiano breaks immediately available free amino acids, making it easy to digest.

Culinary Taste Tip

Wait until the very last moment to grate fresh Parmigiano-Reggiano cheese for the best possible flavor.

Culinary Technique Tip

When you're buying a butternut squash, make sure you select one that feels heavy for its size.


1 tablespoon olive oil
4 cups cubed (1/2 inch) peeled butternut squash (1 medium squash)
1/2 cup chopped sweet or yellow onion
4 cloves garlic, minced
1/2 cup white wine
2-1/2 cups vegetable broth
6 ounces (2 cups) whole wheat pasta shells, uncooked
2 tablespoons minced fresh sage
1/4 cup freshly grated Parmigiano-Reggiano cheese


Heat oil in a large saucepan over medium heat. Add squash and onion; sauté 5 minutes. Add garlic; sauteacute; 1 minute. Add wine; cook 1 minute. Add broth; cover and bring to a boil. Reduce heat to medium-low and simmer covered 8 minutes. Stir in pasta; cover and simmer 12 to 15 minutes or until pasta is al dente and squash is tender. Transfer to shallow bowls; top with sage and cheese.


Dry vermouth may replace the white wine, chicken broth may replace the vegetable broth and multigrain penne pasta may replace the whole wheat shells if desired; purchased peeled butternut squash may replace peeling the whole squash.

Nutritional Analysis

Total fat (g): 6; Fat calories (kc): 55; Cholesterol (mg): 4.4; Trans fatty acids (g): 0; Saturated fat (g): 1.5; Polyunsaturated fat (g): 0.7; Monounsaturated fat (g): 3.2; Fiber (g): 7.6; Carbohydrates (g): 51; Sugar (g): 6.1; Protein (g): 10; Sodium (mg): 374; Calcium (mg) 150.

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