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One-Pan Butternut Squash Penne

Comforting One-Pan Butternut Squash Penne: Easy Fall Delight

This One-Pan Butternut Squash Penne is a comforting, easy-to-make dish that captures the essence of fall with sweet roasted squash and nutty Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Olive Oil Essential for sautéing; choose high-quality oil for a richer flavor.
  • 1 medium Onion Adds sweetness and depth; shallots can be used for a milder taste.
  • 2 cloves Garlic Provides aromatic flavor; feel free to adjust the quantity to your liking.
  • 1 teaspoon Kosher Salt Adjust to suit your taste.
  • 1 teaspoon Black Pepper Adjust to suit your taste.
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 12 ounces Uncooked Penne Pasta Try gluten-free pasta for a GF choice.
  • 2 cups Butternut Squash Peel and dice for faster cooking.
  • 1 cup Shredded Cooked Chicken Can be omitted for a meatless version.
  • 2 cups Fresh Baby Spinach Leaves Kale can be a hearty substitute.
  • 1 cup Freshly Grated Parmesan Cheese Consider substituting with Pecorino Romano for a different flavor.
  • Fresh Herbs (Basil or Thyme) Enhance the dish with fresh herbs for extra flavor.
  • Sun-Dried Tomatoes Toss these in for a tangy punch at the end.

Equipment

  • large skillet

Method
 

  1. Begin by drizzling olive oil into a large skillet over medium heat. Let it warm for about 1-2 minutes until it starts to shimmer.
  2. Add the chopped onion, minced garlic, kosher salt, and black pepper. Stir for 30 seconds, allowing the mixture to release its delicious aroma.
  3. Pour in the chicken broth, covering the skillet with a lid. Raise the heat to high and bring it to a gentle boil.
  4. Once boiling, add the uncooked penne pasta. Reduce the heat to medium-low, cover, and let it simmer for about 8 minutes, stirring occasionally.
  5. Stir in the diced butternut squash and continue to simmer for an additional 6 minutes.
  6. Gently fold in the shredded cooked chicken into the mixture. Stir until everything is heated through, about 2-3 minutes more.
  7. Turn off the heat and stir in the fresh baby spinach leaves.
  8. Sprinkle in 1 cup of freshly grated Parmesan cheese, stirring well to combine. Serve immediately, garnishing with the remaining cheese on top.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 63gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 6000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

For an extra rich sauce, add a splash of heavy cream just before serving; it elevates the dish beautifully.

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