One-Pot Lemon-Garlic Butternut Squash Pasta
Ingredients
- 1/2 pound linguine or spaghetti
- 1/2 pound( 1/2-inch) cubed butternut squash
- 1/4 cup thinly sliced sun-dried tomatoes (optional)
- 1 large shallot, minced
- 4 garlic cloves, thinly sliced
- 1 tsp salt
- Pinch red pepper flakes
- 2 1/3 cups chicken stock
- Juice of 1 large lemon (at least 2 tablespoons, use 2 lemons if your first one doesn’t seem juicy)
- 1/3 cup finely grated Parmesan cheese, plus more for garnish
- 1/4 cup finely chopped parsley
- 1 tbsp unsalted butter
- Lemon wedges, for serving
Instructions
- Place pasta, butternut squash, sun-dried tomatoes, shallot, garlic, salt, red pepper and chicken stock in a large straight-sided skillet. If the pasta doesn’t fit perfectly, don’t break it! Once it cooks a bit it’ll bend and fit down into the pot.
- Turn heat to high to bring stock to a boil. Reduce to medium-high and continue cooking, stirring and turning pasta frequently with tongs, until pasta is al dente and there’s just a bit of stock left, 9 to 12 minutes. Remove skillet from heat.
- Toss in lemon juice, Parmesan, butter, and parsley.
- Serve immediately, with a lemon wedge.
Notes
Helpful hints:
An average butternut squash yield about 3 pounds of usable squash, and most grocers carry pre-cut squash that will work perfectly here in 1 or 2 pound bags.
I was originally going to stir in a few tablespoons of pesto at the end, but I ended up going with this simpler lemon-garlic-butter sauce. That being said, if you’re into pesto pasta , it would be delicious here!
Want to add greens? Toss in spinach at the end, when you add the lemon juice, etc. It will wilt quickly after you toss it in.
