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One-Pan Butternut Squash Penne

One-Pan Butternut Squash Penne for Cozy Fall Nights

Enjoy the warmth of autumn with this One-Pan Butternut Squash Penne, a wholesome and creamy dish perfect for fall nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides richness and flavor; substitutes could include avocado oil or canola oil.
  • 1/2 Onion Chopped; adds sweetness and depth; shallots can be used for a milder flavor.
  • 4 Garlic Chopped; enhances aroma and flavor; garlic powder can be a substitute, but use less (1/4 teaspoon per clove).
  • Kosher Salt and Black Pepper Basic seasoning for balance; adjust to taste.
  • 6 cups Chicken Broth Creates a savory base; vegetable broth serves as a vegetarian alternative.
For the Pasta
  • 12 oz Uncooked Penne Pasta Main carbohydrate source; can swap for gluten-free penne if needed.
For the Vegetables
  • 3 cups Peeled/Diced Fresh Butternut Squash Adds nutrition and natural sweetness; frozen butternut squash can be used for convenience.
  • 3 cups Fresh Baby Spinach Leaves Provides a nutrient boost and vibrant color; kale can be a substitute.
For the Protein
  • 2 cups Shredded Cooked Chicken Provisions protein; rotisserie chicken is convenient; for a vegetarian version, omit or use tofu.
For the Finishing Touch
  • 1.5 cups Freshly Grated Parmesan Cheese Adds creaminess and flavor; nutritional yeast is a good dairy-free alternative.

Equipment

  • large deep skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat for 1-2 minutes until shimmering.
  2. Add half of a chopped onion and 4 cloves of chopped garlic, season with kosher salt and black pepper, and sauté for about 30 seconds until onions are translucent.
  3. Pour in 6 cups of chicken broth, cover, and bring to a gentle boil over medium-high heat for 3-4 minutes.
  4. Add 12 oz of uncooked penne pasta to the broth, stir, reduce to simmer, cover, and cook for about 8 minutes until al dente.
  5. Carefully add 3 cups of peeled and diced butternut squash, stir and cover, simmer for an additional 6 minutes until tender.
  6. Stir in 2 cups of shredded cooked chicken and cook for another 2-3 minutes until warmed through.
  7. Turn off heat and fold in 3 cups of fresh baby spinach leaves until just wilted.
  8. Mix in 1 cup of freshly grated Parmesan cheese, serve in bowls garnished with remaining Parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 4000IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

Prep ahead by dicing butternut squash and chopping onions in advance. Adjust liquids as needed and stir frequently during cooking for the best results.

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