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.
