Recipe: Butternut Squash Pasta

Servings: 6
Prepping Time: 15 Min
Cooking Time: 20 Min


  • 2 Small butternut squash (grilled, grilling takes 90 min)

  • 1 Head of garlic
  • 1 tsp Dry oregano or thyme
  • 1 tbsp Paprika
  • 4 Sprigs of fresh thyme
  • 1 Sprig of sage
  • Olive oil
  • Salt & pepper to taste
  • 1 Shallot, finely chopped
  • 1/3 cup White dry wine or vegetable broth

  • 1 cup Greek yogurt
  • 3.5 oz Parmigiano reggiano
  • 11 cup Grape tomatoes, halved
  • Optional: Sun-dried tomato and sweet toasted peppers


1. Squash Purée: Bake butternut squash and garlic at 350°F in the oven for 1 hour. Pre-season the butternut squash with salt, pepper, paprika, fresh thyme and olive oil. Blend baked butter squash and garlic to create a smooth purée.

2. Flavor Base: Sauté the sage and set aside. Sauté chopped shallots in olive oil until translucent then add grape tomatoes.

3. Deglaze and simmer: Add a splash of white dry wine, allowing it to reduce slightly. Blend in the squash purée and stir in oregano.

4. Season with salt and pepper. Serve and add a small amount of greek yogurt to taste.

5. Final Touch: Add a generous sprinkle of parmigiano reggiano. Garnish with parsley.