One-Pot Lemon-Garlic Butternut Squash Pasta
Serves 2 hungry eaters
1/2 pound linguine or spaghetti
1/2 pound 1/2-inch cubed butternut squash
1/4 cup thinly sliced sun-dried tomatoes (optional)
1 large shallot, minced
4 garlic cloves, thinly sliced
1 teaspoon salt
Pinch red pepper flakes
2 1/3 cups chicken stock
Juice of 1 large lemon (at least 2 tablespoons, use 2 lemons if your first one doesn’t seem juicy)
1/3 cup finely grated Parmesan cheese, plus more for garnish
1/4 cup finely chopped parsley
1 tablespoon unsalted butter
Lemon wedges, for serving
Place pasta, butternut squash, sun-dried tomatoes, shallot, garlic, salt, red pepper and chicken stock in a large straight-sided skillet. If the pasta doesn’t fit perfectly, don’t break it! Once it cooks a bit it’ll bend and fit down into the pot.
Turn heat to high to bring stock to a boil. Reduce to medium-high and continue cooking, stirring and turning pasta frequently with tongs, until pasta is al dente and there’s just a bit of stock left, 9 to 12 minutes. Remove skillet from heat.
Toss in lemon juice, Parmesan, butter, and parsley.
Serve immediately, with a lemon wedge.
An average butternut squash yield about 3 pounds of usable squash, and most grocers carry pre-cut squash that will work perfectly here in 1 or 2 pound bags.
I was originally going to stir in a few tablespoons of pesto at the end, but I ended up going with this simpler lemon-garlic-butter sauce. That being said, if you’re into pesto pasta , it would be delicious here!
Want to add greens? Toss in spinach at the end, when you add the lemon juice, etc. It will wilt quickly after you toss it in.