A quick comforting, filling, and delicious pasta that is cheesy and creamy made with a seasonal ingredient– butternut squash!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: American, Italian

Ingredients

  • 8 ounce dry shell pasta ((about 2.5 cups))
  • 3 cups cubed butternut squash (peeled and deseeded)
  • 3 cups water ((to cook pasta))
  • 1 cup vegetable broth (or water (to cook butternut squash))
  • 1 tablespoon butter (or olive oil)
  • 1 tablespoon garlic (minced)
  • 1/2 cup onion (finely chopped)
  • 1/4 cup grated parmesan cheese (or any cheese)
  • 1 tablespoon parsley (or mixed dried herbs)
  • salt and pepper (to taste)
  • 1/2 cup milk (or half and half (optional))

Method

Instant Pot Method:

  1. Turn on the IP to 'Saute' mode. Add the butter, followed by the garlic and onions. Sauté for a few minutes till the onions turn translucent.
  2. Next, add the cubed butternut squash and stir it with the rest of the ingredients.
  3. Add the vegetable broth or water, salt and mix well.
  4. Meanwhile, in an oven-safe bowl or stackable steamer, insert pans add 3 cups of pasta with 3 cups of water, and keep aside. Make sure pasta should be submerged in liquid.
  5. Then place the trivet and then the bowl of dried pasta with water. This way, they will both cook together. See pictures below for reference.
  6. Close the lid of the Instant Pot. Set the cooking time for 4 minutes (or half the time on the macaroni cooking directions minus 1 minute).
  7. Once the IP beeps, do a QUICK RELEASE.
  8. Open the lid and, using an immersion blender, puree squash with some milk till smooth and creamy. OR you can also puree the squash in a regular blender or Vitamix.
  9. Now add the cooked pasta followed by cheese, seasoning, salt, pepper powder. Stir constantly until cheese is melted and everything is combined.
  10. Serve pasta topped with more Parmesan cheese and parsley.

Stovetop Pot Method:

  1. Cook the pasta according to the package instructions. Drain and set aside.
  2. Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
  3. Heat the butter in a pan or skillet over medium low heat.
  4. Add some minced garlic and onion saute till turn translucent.
  5. Then add the squash, salt, and water, cook until completely tender. Place the squash mixture into the blender along with some salt and pepper and pulse until smooth.
  6. Pour the sauce over the cooked pasta and add the cheese. Stir until melted. Add more salt and pepper to taste.
  7. Serve pasta topped with more Parmesan cheese and parsley.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.