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    Home » Vegetarian Pasta Recipes

    Pan Fried Butternut Squash Pasta

    Lindsay Moe

    790 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. ET Pruitt says

      October 12, 2014 at 5:11 pm

      I want to try the Rotini

      Reply
    2. Schatzi says

      October 12, 2014 at 5:53 pm

      I would like to try the angel hair pasta, maybe some of the “angel” part might “rub off”……who knows? Ha! Schatzi

      Reply
    3. Westin says

      October 12, 2014 at 5:58 pm

      I’ve got to admit we’re a ‘spaghetti family’…..and if we don’t use sauce, then we’re also consider it a ‘finger food’. Makes dinner interesting….

      Reply
    4. Stephanie Easterling says

      October 12, 2014 at 6:24 pm

      I love cooking with penne pasta.

      Reply
    5. Pam Scott says

      October 12, 2014 at 6:33 pm

      I would use the Dreamfield linguine in my shrimp dish.

      Reply
    6. Luna S says

      October 12, 2014 at 6:50 pm

      I would like to try the Dreamfield Elbows!

      Reply
    7. Nora T says

      October 12, 2014 at 6:56 pm

      For me, elbow is the most versatile.

      Reply
    8. gina says

      October 12, 2014 at 9:36 pm

      One of my favorites Angel Hair pasta

      Reply
    9. Aly says

      October 12, 2014 at 11:41 pm

      I’d like to try their rotini – we usually stick with their spaghetti noodles with Dreamfield because that’s all our local grocery store carries!

      Reply
    10. Tiffany Greene Elliott says

      October 13, 2014 at 8:19 am

      My favorite Dreamfield’s Pasta is … wow that is a hard one considering my family loves all kinds of pasta!! If I had to choose though I would have to go with linguine, spaghetti and elbows!! Sorry I couldn’t pick just one!! Thank you!!

      Reply
    11. BeckyM says

      October 13, 2014 at 10:18 am

      Penne! Yum!

      Reply
    12. Dandi D says

      October 13, 2014 at 1:41 pm

      I would really like to try the lasagna noodles.

      Reply
    13. Robyn Amrahs says

      October 13, 2014 at 2:13 pm

      I am most excited to try Penne Rigate.

      Reply
    14. Danielle Porter says

      October 13, 2014 at 3:48 pm

      We use shells and elbows a lot, so probably elbows!

      Reply
    15. wendy rozema says

      October 13, 2014 at 5:01 pm

      I’d like to try the Penne!!

      Reply
    16. Donna L says

      October 13, 2014 at 5:36 pm

      I would like to try the Angel Hair pasta.

      Reply
    17. Jan Lee says

      October 13, 2014 at 8:12 pm

      I’d like to try the angel hair pasta cut 🙂

      Reply
    18. Debbie Bray says

      October 14, 2014 at 12:08 am

      I would like to try the elbows

      Reply
    19. Karen says

      October 14, 2014 at 12:25 pm

      Angel Hair. My husband is Italian, so we eat a ton of pasta. However, his Dr says he needs to eat better, so this might help!

      Reply
    20. Kimberley Thomas says

      October 15, 2014 at 2:38 am

      i am excited to try the penne !

      Reply
    21. Debra Holloway says

      October 16, 2014 at 1:00 am

      I like the Macaroni cut. I am very fond of this type of pasta.

      Reply
    22. Lana Bradstream says

      October 16, 2014 at 11:05 am

      I want the rotini

      Reply
    23. Shannon says

      October 16, 2014 at 11:44 am

      All of them. But mostly the elbows. Thank you for this chance to win.

      Reply
    24. Cindy says

      October 16, 2014 at 3:46 pm

      Lasagna noodles

      Reply
    25. Madeline Nelson says

      October 16, 2014 at 4:32 pm

      My favorite is rigatoni. I love that fat tube – holds lots of goodies.

      Reply
    26. Rosemary says

      October 16, 2014 at 5:28 pm

      Angel hair, angel hair, angel hair!
      (I can’t wait to try your recipe, too!)

      Reply
    27. Liz says

      October 16, 2014 at 6:08 pm

      I would like to try Rotini.

      Reply
    28. Annmarie W. says

      October 17, 2014 at 8:20 am

      I’d love to try their Rotini!

      Reply
    29. darby says

      October 17, 2014 at 2:32 pm

      The elbows!

      Reply
    30. Ronda says

      October 17, 2014 at 11:56 pm

      I would love to try the rotini.

      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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    790 shares