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5 from 5 votes
bowl of creamy butternut pasta with a sprinkling of chilli
Creamy 20 Minute Butternut Pasta with Frozen Squash
Prep Time
3 mins
Cook Time
17 mins
Total Time
20 mins

This easy vegetarian pasta dish uses frozen squash for convenience - and creaminess!

Course: Dinner
Cuisine: British
Keyword: one pot pasta
Servings: 1 large bowl
Calories: 633 kcal
Author: Lizzie
  • 3 oz dried pasta 85g
  • 1 us cup frozen squash 250ml/a handful
  • 170 ml milk 6 floz - plus a little extra
  • 1tsp garlic granules
  • 1 Tbsp cornflour/cornstarch
  • 1 oz cheese 28g/a big slice
  • chilli powder to taste
  1. Place the butternut squash and pasta in a pan with freshly boiled water and cook until the pasta is tender.

  2. Drain the pasta and squash. Mash the squash slightly with a fork.

  3. Mix the cornstarch/cornflour into a paste with a little milk.

  4. Add the milk and garlic granules and stir well. Bring the pan back up to the boil.

  5. Stir in the cornstarch/flour paste until the sauce thickens. If the sauce was boiling energetically it should thicken pretty much instantly.

  6. Grate/shred the cheese and stir in until it melts. Serve, with a sprinkling of chilli if you wish.