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Butternut Squash Pasta - Delicious Decisions

The flavor of sage marries perfectly with any type of winter squash. In this hearty dish, the green sugar snap peas provide a striking visual contrast to the bright orange butternut squash.


4 Servings

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Quick Tips

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Tip: Serving size 1 cup pasta and 3/4 cup squash mixture

When choosing a butternut squash for this recipe, look for one that has a longer neck. The neck is easier to peel and chop since it doesn’t have any seeds.

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Cooking Tip: Some winter squash, such as butternut, are difficult to cut when raw. To make the job easy, pierce the squash several times with a fork and place the squash on a microwaveable plate. Microwave on 100 percent power (high) for 1 to 2 minutes. Let the squash stand for 5 minutes before cutting. Using a large, sturdy knife, cut off the stem end, then cut lengthwise from the stem end through the root end. Using a spoon, scoop out and discard the seeds and strings.


Tip: Click on step to mark as complete.

Nutrition Facts

Calories 298
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 4 mg
Sodium 243 mg
Total Carbohydrate 59 g
Dietary Fiber 9 g
Sugars 7 g
Protein 12 g
Dietary Exchanges
3 1/2 starch, 1 vegetable

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