Butternut Squash and Parsley Pasta

This post comes from the awesome, Mel.  She is Momma to three busy boys and one tiny girl.  She does a great job keeping her whole family healthy and fit.  I am so excited that she shared one of her go to recipes with us.

Not your typical pasta dish, and that’s just the way we like it! Sometimes pasta with red sauce will suffice, but more often than not we like STUFF in our pasta! I’m so glad my friend, Heather, shared this one with us! We make it more often than I think I’ll admit! I hope you enjoy it as much as we have!



1 butternut squash, roasted then cubed

1/4 cup olive oil

1 box whole wheat pasta (I suggest rigatoni or penne) (or gluten free pasta if need be)

1 bunch flat leaf parsley, stems and leaves chopped separately

4 cloves garlic, pressed

1 piece fresh ginger, peeled and grated

1 bunch green onions chopped, greens and whites separated

1 cup chicken stock

3/4 cup freshly grated Parmesan cheese


Pre-heat the oven to 475°F. On a baking sheet, drizzle the squash with some olive oil. Roast the squash until just tender and brown at the edges, about 17-20 minutes.

Meanwhile, cook the pasta according to package directions. Drain the pasta, but reserve 1 cup of the starchy cooking water.

Chop up your green onions, parsley and squash, remembering to separate the whites and greens of the green onions and the leaves and stems of the parsley.


While the pasta is cooking, heat 1/4 cup olive oil in a large skillet.  Add the parsley stems, garlic, ginger, and scallion whites; swirl for 2-3 minutes.


Add the stock and reduce the heat to simmer. Then, add that cup of the starchy pasta water to the sauce.


Pour the sauce over your pasta, parsley leaves, scallion greens, squash, and cheese. Stir to combine.


Both filling and delicious!


On this particular occasion, we served our’s with a side of steamed broccoli, and chopped strawberries, bananas, and grapes.

My name is Mel. Our family lives in Houston, TX. I keep busy with 3 crazy boys and 1 tiny girl. I’ve always loved cooking and baking, and over the last 8 years have had to hone in on a more healthy lifestyle of eating. What at first seemed difficult, or even frustrating has become so rewarding! When my husband had to unexpectedly have open heart surgery last summer, I felt blessed that with all that was going on, our diet wasn’t something we’d need to adjust or change. We already ate the way the Dr’s were recommending to all their patients. For this, I was grateful!

I’m excited to have this opportunity to help others looking for simple, yummy, and healthy recipes. www.melsgoodfood.blogspot.com

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2 Responses to Butternut Squash and Parsley Pasta

  1. Dorothy says:

    Instead pasta I plan to use garbanzo beans. Good protein for this part time vegetarian!

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