HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash Filled Pasta
Butternut Squash-Filled Pasta

Butternut Squash-Filled Pasta

in a Garlic Cream Sauce with Roasted Bell Pepper

calorie smart
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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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

2 unit


2 clove


9 ounce

Butternut Squash Pasta

(ContainsEggs, Milk, Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream


2 tablespoon

Cream Cheese


¼ cup

Parmesan Cheese


Not included in your delivery

3 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate57 g
Sugar17 g
Dietary Fiber3 g
Protein19 g
Cholesterol155 mg
Sodium960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Aluminum Foil
Baking Sheet
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.


Drizzle bell pepper halves with olive oil, salt, and pepper; arrange cut sides down on a lightly oiled baking sheet. Place garlic cloves 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 until bell pepper is lightly charred and garlic is softened, 20-25 minutes.


Once bell pepper and garlic have roasted 15 minutes, add pasta to pot of boiling water; reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.


Once done, transfer roasted bell pepper halves and garlic cloves 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 until fragrant, 30 seconds. Add ¼ cup reserved pasta cooking water (⅓ cup for 4), stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); stir until smooth. Stir in sliced 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 pasta into sauce. (TIP: If needed, add more reserved pasta cooking water a splash at a time until pasta is fully coated.) Divide between bowls. Season with pepper. Garnish with scallion greens and remaining Parmesan.