Autumn Squash Pasta

Autumn Squash Pasta

This deeply savory pasta, recipe is so flexible, you can even make it without pasta! You’ll need one pan and another pot to boil the pasta (or not). Below calls for chicken, but you can sub in another protein or skip it for a hearty veggie-centered meal. If preparing for a mix of diets, cook the chicken in a separate pan just before serving. The squash takes a bit to cook down, but you can just kind of forget about it for a while and read or paint or hang with your friends. This recipe makes 2-6 servings, depending on appetites and if you use a protein or not, and can easily be halved or doubled.

1-1.5 lb chicken

1+ Tbsp Flavor Meditation classic sage (or another herby all-purpose seasoning)

1.5 lb winter squash (butternut, delicata, acorn, kabocha, etc…)

1 medium onion (any kind)

2 garlic cloves

1 Tbsp Flavor Meditation veggie bouillon (or 3 c stock)

4 tbsp butter

¼-½ lb pasta

1+ c grated hard cheese (pecorino, parmesan, asiago, etc…)

2 tsp lemon juice

2 Tbsp fresh herbs or 1 tsp dried herbs (parsley, chives, thyme, oregano, etc…)

1. Season the chicken with classic sage (or another herby all-purpose seasoning blend), using 1 Tbsp per pound of meat.

2. If preparing for a mix of diets, skip this step for now and cook the chicken in a separate pan just before serving. Heat a large skillet or stock pot (with a lid) over medium/medium-high heat. Add 2 Tbsp butter, then add the chicken in a single layer. Cook for 6+ minutes per side, until it reaches an internal temperature of 165 F. Remove from pan and set aside.

3. While chicken is cooking, cut onions (dice or slice). Mince garlic. Peel, core, and cut squash into small cubes. The smaller you cut it, the faster it will cook. Grate 1 c of cheese.

4. After chicken is finished cooking and removed, add remaining 2 Tbsp butter to the pan. Add onion and cook 5 minutes. Add squash and garlic to pan, cooking for another 3 minutes.

5. Add 1 Tbsp veggie bouillon and 3 c water to the pan (or sub 3 c stock for bouillon/water). Cover and cook for 30-40 minutes (depending on size of squash pieces), until squash is very tender. If it starts to run out of liquid, add more water (avoid adding more veggie bouillon or stock, since that adds more salt). If you want a creamier sauce, you can blend part or all the sauce at this point. You can also just smash some of the squash with your spoon.

6. Meanwhile, cook your pasta al dente according to package directions. Reserve 1 c pasta water (don’t worry if you forget to do this).

7. Add 1 c grated cheese, 2 tsp lemon juice, and 2 Tbsp chopped herbs to the sauce and stir to combine. Add the chicken and re-cover, heating for about 5 minutes. Add pasta and stir. If you want it saucier, add some of the pasta water (or just additional water). Cover, and cook about 2 more minutes, until everything is bubbly hot.

8. Serve with herbs and cheese, or even an extra squeeze of lemon at the table.

Written and Photographed by Chef Carley Papi