This creamy stovetop pasta dish gives you all the cheesy comfort of a casserole—without baking. The butternut squash melts into a silky sauce that clings to every strand of spaghetti. Perfect for cozy nights when you don’t want to heat the oven!
Servings: 6 Servings
Equipment
- Large pot (for pasta & squash)
- Large deep skillet or Dutch oven (for sauce & final mix)
- Blender or immersion blender (for creamy sauce)
- Wooden spoon or spatula
- Measuring cups & spoons
- Colander (for draining pasta)
- Potato masher (optional, if you don’t want to blend the sauce)
Ingredients
- 1 medium butternut squash about 2 lbs, peeled, seeded & cubed
- 2 tbsp olive oil
- ½ tsp salt & ½ tsp black pepper
- 12 oz spaghetti whole wheat or regular
- 3 garlic cloves minced
- 2 tbsp butter
- 1 cup milk or half & half for richer sauce
- 1 cup low-sodium chicken or veggie broth
- 1 tsp dried sage or thyme
- ½ tsp smoked paprika
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- Optional: 1 cup cooked chicken or turkey for extra protein
- Fresh parsley for garnish
Instructions
- Cook squash: In a large pot, heat olive oil over medium heat. Add cubed squash, salt, and pepper. Sauté for 5–7 minutes until starting to soften. Add ½ cup broth, cover, and steam until squash is tender, about 10 minutes.
- Cook pasta: While squash steams, cook spaghetti in a separate pot of salted water until al dente. Drain, reserving ½ cup pasta water.
- Make the sauce: Once squash is soft, add garlic and butter to the pot. Cook 1–2 minutes. Pour in remaining broth, milk, sage, and smoked paprika. Simmer 3–4 minutes, then mash the squash with a potato masher (or blend with an immersion blender) until creamy.
- Add cheese: Stir in 1 cup mozzarella and Parmesan until melted and smooth. If sauce is too thick, loosen with a splash of pasta water.
- Combine pasta: Toss the cooked spaghetti into the sauce (add chicken/turkey if using). Mix until noodles are well-coated.
- Finish: Sprinkle remaining ½ cup mozzarella on top, cover with lid for 2 minutes until cheese melts.
- Serve: Garnish with parsley and serve hot!
