Butternut Squash-Filled Pasta
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Butternut Squash-Filled Pasta

Butternut Squash-Filled Pasta

in a Garlic Cream Sauce with Roasted Bell Pepper

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
Prep Time


serving amount

1 unit

Bell Pepper

2 unit


2 clove


9 ounce

Butternut Squash Pasta

(Contains Eggs, Milk, Wheat)

1 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)



2 teaspoon

Vegetable Oil


Nutrition Values

/ 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.


Medium Pot
Aluminum Foil
Baking Sheet



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.

Roast Bell Pepper and Garlic

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.

Cook Pasta

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.

Slice Bell Pepper and Mash Garlic

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.

Make Sauce

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.

Finish and Serve

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.