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    Home » Vegetarian Pasta Recipes

    Pan Fried Butternut Squash Pasta

    Lindsay Moe

    774 shares
    pinterest image for butternut squash pasta

    Pan Fried Butternut Squash Pasta is the perfect comfort food recipe for fall. Al dente pasta is pan fried with creamy butternut squash until hot, crisp, and delicious!

    pan fried butternut squash pasta in a cast iron pan
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    October is national pasta month, and there’s no better way to celebrate than with butternut squash pasta.

    With a family that loves pasta as much as mine does I’m always trying to come up with exciting new combinations. This recipe for pan fried butternut squash pasta is so simple.

    It only requires 5 ingredients (plus salt, pepper, and Parmesan if you desire) and about 30 minutes to get it done. That makes it a healthy weeknight option that might even get your kids excited about squash.

    a white plate piled with butternut squash pasta

    The trick to this recipe is allowing the squash to cook until soft, then getting it nice and crispy for added texture. Adding a little cheese gives it extra richness and flavor, but will also help it crisp up before adding it to the pasta. In my opinion, this is the perfect fall recipe because it has great harvest flavors and is super warm and comforting without being heavy and full of calories.

    As a family of mostly vegetarians we’re always looking to get more protein into our diets, especially on the beloved pasta night. I love that a one-cup cooked serving of Dreamfields pasta provides 5 grams of fiber and 7 grams of protein!

    That’s definitely going to help fill everyone up, which really just means there will be more pasta for me. Probably my favorite thing though is that it totally tastes like the pastas you’re used to – none of that strange taste or texture that a lot of healthier pastas have.

    fried squash pasta on a fork

    Pan fried butternut squash pasta can be customized! Here are a few ideas to get you started:

    • Add the pasta to the squash before the final five minutes of cooking to crisp the pasta as well
    • Stir in roughly chopped greens such as spinach or kale in the final minutes of cooking until wilted
    • After cooking top with a combination of cheese, breadcrumbs, and olive oil, then broil until brown and bubbly
    • Use whatever pasta shape you have on hand
    • Leave out the cheese to make vegan butternut squash pasta
    butternut squash pasta on a white plate with a fork and napkin

    More butternut squash recipes

    • Butternut Squash Risotto with Kale
    • Butternut Squash Enchiladas with black beans
    • Butternut Squash and Sage Pesto Grilled Cheese
    • Vegetarian Quesadillas with Butternut Squash

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    butternut squash pasta on a white plate

    Pan Fried Butternut Squash Pasta

    This Pan Fried Butternut Squash Pasta is fully of creamy, crispy butternut squash!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 383kcal
    Author: Lindsay Moe

    Ingredients

    • 13 ounces elbow pasta
    • 2 tablespoons olive oil
    • 1 teaspoon olive oil
    • 1 small butternut squash,, peeled, seeded, and shredded (about 3 cups)
    • Coarse kosher salt and freshly ground black pepper
    • ½ cup shredded Italian cheese blend or Mozzarella
    • 6-8 fresh sage leaves
    • Parmesan cheese and additional olive oil for topping, (optional)

    Instructions

    • Bring a large pot of water to a boil and salt it.
    • Meanwhile, heat 2 tablespoons olive oil in a large pan over medium heat. Once hot, add the squash and ½ cup of water. Season with salt and pepper. Allow the squash to cook until it starts to disintegrate, 10-15 minutes, stirring occasionally and adding more water ¼ cup at a time if it starts to dry out. Don’t add too much water toward the end, you don’t want the squash to get soupy.
    • Add the pasta to the boiling water and cook just to al dente, so it is cooked but still a little firm. Reserve about ½ cup of the pasta water, then drain. While the pasta is cooking, increase the heat on the squash to medium high and add the Italian cheese blend. Thoroughly combine, then let the mixture fry in the pan for about 5 minutes, stirring two or three times, so that it begins to caramelize and get crunchy in spots. Remove from the heat and combine the squash with the pasta. If it seems too dry add a little pasta water and mix thoroughly.
    • Meanwhile, heat 1 teaspoon olive oil in a small pan over medium heat. Add the sage leaves and fry until crisp (it should happen fairly quickly). Transfer the sage to paper towels to drain.
    • Serve pasta garnished with whole or crumbled sage leaves, a sprinkling of Parmesan cheese, and an extra drizzle of olive oil if desired.

    Nutrition

    Calories: 383kcal | Carbohydrates: 65g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 590mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13290IU | Vitamin C: 26.2mg | Calcium: 93mg | Iron: 1.7mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

    Comments

    1. Gretchen says

      October 18, 2014 at 1:30 pm

      Exited to try with a spiral noodle, although we like all noodles. My children are noodle heads! They would eat noodles every day if i let them! Thanks for yummy recipes!

      Reply
    2. Daraya says

      October 19, 2014 at 2:25 pm

      I would love to try their Penne Rigate pasta! 🙂

      Reply
    3. Elle says

      October 20, 2014 at 12:56 pm

      I like spaghetti best.

      Reply
    4. debbie says

      October 20, 2014 at 4:43 pm

      We are also vegetarians and this pasta sounds like a great addition to our menus. I’d love to try the angel hair.

      Reply
    5. Victoria says

      October 20, 2014 at 6:10 pm

      I’d most like to try the linguine, becuase that’s what I use the most often, and the lasagna, because I never make homemade lasagna but would like to

      Reply
    6. Katrina says

      October 21, 2014 at 8:23 am

      I’m a good old fashioned spaghetti girl myself. 🙂

      Reply
    7. Kendal Barriere says

      October 21, 2014 at 10:35 am

      We love Dreamfields Penne pasta.

      Reply
    8. Ellen c. says

      October 21, 2014 at 9:58 pm

      I’d like to try the linguine. Thanks for the chance.

      Reply
    9. Laura J says

      October 22, 2014 at 1:23 am

      Oh I am most excited to try the Penne Rigate! My favorite!

      Reply
    10. Jessica says

      October 22, 2014 at 4:48 am

      I’m excited to try their spaghetti.

      Reply
    11. Lauren says

      October 23, 2014 at 6:37 pm

      elbows

      Reply
    12. Sarah Hall says

      October 25, 2014 at 11:51 am

      I would like to try the Rotini in a good pasta salad.

      Reply
    13. Carolsue says

      October 26, 2014 at 4:38 am

      I want to try the Penne Rigate

      Reply
    14. amanda whitley says

      October 26, 2014 at 2:46 pm

      i am excited to try the elbows since i cook with them the most.

      Reply
    15. Erin Hussman says

      October 28, 2014 at 3:25 pm

      Good old Elbows would be my pick.
      My toddler loves them.

      Reply
    16. Jan Hammersmith says

      October 29, 2014 at 7:38 pm

      I like the elbow macaroni

      Reply
    17. Melina R says

      October 30, 2014 at 4:41 am

      I would like to try the penne pasta first.

      Reply
    18. Cori Westphal says

      October 30, 2014 at 11:09 am

      I think I’d probably use the Spaghetti the most!

      coriwestphal at msn dot com

      Reply
    19. Annette says

      October 31, 2014 at 1:55 pm

      I’m most excited to try Dreamfields elbows.

      Reply
    20. Melissa L. says

      October 31, 2014 at 6:00 pm

      I am most excited to try the rotini. Thanks for the chance!

      Reply
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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    774 shares