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Winter’s Bounty Pasta

Updated: May 5, 2021

It’s winter, which means comfort food time. You could go Bolognese, although if want something that feels a little lighter and you didn’t start cooking dinner at 3pm, this recipe is for you. And don’t get me wrong, we love a Bolognese around here, but this warm and toasty dish is comfort food and healthy(ish) at the same time. Have I mentioned it takes less than 30 minutes to prepare?


4 cups cubed butternut squash

0.75 cup medium diced red onion

3 tbsp olive oil

1 1-1/2 tsp salt

3 cloves garlic small chop

4 oz Picnic Parmesan Spread

16 oz pasta

1 salt & black pepper


Pre-heat oven to 450.

Chop butternut squash toss with 3 tablespoons oil and salt, put in pre-heated oven for 20 minutes.

Chop onion and garlic.

Toss chopped onion and garlic with butternut squash & oil after forst 20 mintues, continue roasting for another 20 minutes.

Bring salted pasta water to a boil during second round of roasting. Cook pasta to al dente.

Reserve about 1/2 - 3/4 cup pasta water before draining pasta.

Put pasta back in pan with 4 oz. (8 tbsp or half of container) of Picnic Parmesan Spread. Add a splash of reserved pasta water and heat until warm. Keep adding splashes of pasta water until warm and pasta sauce has a silky consistency.


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