Creamy Butternut Squash Pasta


In the dark, winter months sometimes rich, comfort food is what I crave. Here’s a dish that quickly became a favourite. It’s healthy, hearty and satisfies. Plus, butternut squash is full of antioxidants, vitamin A and dietary fibre!

4 cups butternut squash peeled and cubed
2 cups cauliflower, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup crumbled goat cheese
1/2 cup freshly grated Parmesan cheese
1 tsp basil
1/2 tsp oregano
Salt and pepper to taste
Cherry tomatoes, halved
Fresh parsley


Peel and cube a medium sized butternut squash, removing seeds and pulp. Cut cauliflower and onion into medium sized pieces. In a large pot steam all of the vegetables together for 10 minutes or until soft.


Remove from heat and allow to cool slightly. Using a blender or an immersion blender combine steamed vegetables and 1/4 cup water and puree until it is smooth and creamy.


Transfer mixture into a sauce pan over medium-low heat. Add fresh garlic, basil, oregano, salt and pepper and allow to simmer for 5 minutes. Add goat’s cheese and Parmesan cheese and stir constantly until cheese has melted and is mixed in.

Serve over pasta. Top with cherry tomatoes and fresh parsley.

makes approx 5 cups of sauce
2 weight watchers points plus per cup of sauce

One response to this post.

  1. Posted by Ryan on February 26, 2013 at 11:09 pm

    This recipe is amazing thanks Greenbee!


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