Enjoy the bounty of fall squash, with this One-Pan Butternut Squash Penne. It’s light, healthy, and deliciously satisfying.
- 2 TB olive oil
- Half of an onion, chopped
- 4 cloves garlic, chopped
- kosher salt and freshly ground black pepper
- 6 cups chicken broth, plus more as needed
- 12 oz uncooked penne pasta
- 3 cups peeled/diced fresh butternut squash
- 2 cups shredded cooked chicken (rotisserie is great)
- 3 cups fresh baby spinach leaves
- 1 1/2 cup freshly grated Parmesan cheese
- In a very large, deep skillet, heat oil until hot. Add onion, garlic, and a dash of salt and pepper. Stir over medium heat for 30 seconds. Add chicken broth, cover, and bring to boil. Immediately add pasta and lower heat to simmer. Simmer covered, about 8 minutes, stirring occasionally to keep pasta separated.
- Stir in butternut squash and simmer 6 minutes longer or until both the pasta and squash are tender. If needed, add a bit more broth to keep pasta loose and “brothy.” Add chicken and stir to warm through.
- Turn heat off and stir in the spinach just until spinach is wilted. Add salt and pepper to taste, if needed. Stir in 1 cup of Parmesan cheese. Divide into bowls and sprinkle with remaining Parmesan for topping. Serve immediately.
This pasta is a flavorful, light, and brothy dish (not rich or heavy.) If you’d like a creamier sauce, feel free to add a splash of heavy cream.
Make it meatless by omitting chicken, or change up the flavors by swapping the chicken for Italian sausage.
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- Category: dinner, main dish
- Method: Stovetop
- Cuisine: American
Keywords: Butternut Squash Penne, Butternut Squash Pasta