Winter Squash Pasta with Asparagus
Cook Time
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  • 2tablespoon olive oil
  • 1tablespoon oreganobasil or sage
  • 3cups butternut squash cut into small cubes
  • 1 small onionchopped
  • 2cloves garlicminced
  • Salt and pepper
  • 2-3cups chicken broth (for more protein use bone broth)
  • 12ounces whole wheat pasta
  • 1 bunch asparagus
  • ¼cup finely grated parmesan
  1. Chop onion and butternut squash and add olive oil to a large pan with a lid. Add onion and sautee until softened.
  2. Add oregano, salt, pepper and butternut squash. Stir to combine and pour in broth. Cover and bring to a simmer.
  3. In the meantime, wash and cut ends off of asparagus. Cut stalks into bite sized pieces.
  4. Bring a large pot of water to a boil. Add pasta and cook to desired doneness.
  5. When squash is fork tender, transfer contents to a blender and blend until smooth. Return to the pan and keep covered with heat on low.
  6. Drain pasta and add to squash sauce. Toss in asparagus. Top with grated parmesan and serve.
Recipe Notes


Recipe by Jennifer Schlub.

Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.

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