Butternut Squash Agnolotti
with Garlic Cream Sauce & Roasted Bell Pepper
- Eggs
- Milk
- Wheat
Tender pasta pillows are good in any form, but they’re *especially* good when packed with sweet butternut squash purée. Add tender strips of roasted bell pepper and a cheesy garlic cream sauce to the mix and you’ve got yourself a winning dinner. Luckily, this elegant pasta is as easy to make as it is delicious. All you need is 35 minutes for this dish to hit your table.
Ingredients
1 unit
Bell Pepper
2 unit
Scallions
1 clove
Garlic
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
3 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve bell pepper; remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.
• Drizzle bell pepper halves with olive oil and season with salt and pepper; arrange cut sides down on a lightly oiled baking sheet. • Peel garlic; place clove in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
• Once bell pepper and garlic have roasted 15 minutes, add agnolotti to pot of boiling water; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain and set aside. Keep empty pot handy for step 5.
• Once bell pepper and garlic are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
• Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook, stirring occasionally, until fragrant, 1 minute. • Add 1⁄4 cup reserved pasta cooking water (1/3 cup for 4 servings), stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); stir until smooth. • Stir in bell pepper and mashed garlic. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
• Stir agnolotti into pan with sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls. Season with pepper. Garnish with scallion greens and remaining Parmesan. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy garlic sauce and roasted peppers, though some found the butternut squash filling too sweet 🍲.
- Ease of prep: Quick and simple to make, though a few had issues with agnolotti breaking during cooking.
- Suggestions: Consider adding protein like chicken or shrimp; roast garlic for less time to avoid burning.
- Portions: Several felt the serving size was too small for a full meal; adding a side salad or bread helps.
- Texture: Some wished for more textural contrast; try adding a crunchy element or firmer vegetable.
Reviews from our home cooks
This meal was incredibly tasty! My husband does not usually like butternut squash, but he kept saying how good it was! The sauce was delectable and brought the whole dish together. I think the sauce would be great in other pasta dishes too, if you're looking for ideas.
The sauce was very unique and gave it such an elevated cheesy flavor. The roasted red pepper was also really good with the additional charred flavor. This also marks the first time I've tasted butternut squash agnolotti and it was really good
Very easy to cook and enjoyed the butternut squash pasta with roasted bell pepper and garlic
This is delicious! The sauce is nice and creamy and the pasta is spot on and pairs perfectly!
Amazing pasta! The butternut squash stuffed agnolotti is so creamy and tasty. The sauce and roasted peppers are an excellent enhancement to the flavor.
Love the butternut squash agnolotti! The pepper cream sauce with garlic was very garlic forward. Almost too much garlic. Overall very good.
The only issue was that when the garlic was roasted for the same amount of time as the yellow bell pepper, the garlic became a lump of garlic charcoal! Other than that, very good.
Butternut squash is one of my favorite foods and I love butternut squash ravioli, but I feel like the flavor of the sauce overpowered the delicate sweetness of the squash. I love a brown butter sauce or something simple and warm, but all the cheese and savoriness of the sauce felt at odds with the squash.
Good flavor. Two servings came with 11 squash agnolotti's. Divided for two, and then I added my own salad (the noodles were the only dinner item ) and my bread, which made me feel like I was providing meals from my own fridge.
These are pretty decent. I am not a huge lover of butternut squash, but the flavor is still pretty good.
