Butternut Squash Pasta

By Brandon C. and Nancy F. from South Middle School, Newburgh NY.


This entree is based on a creamy, smooth, slightly sweet butternut squash soup with a fortified pasta.  Also using honey from a local source is said to help with allergies native to the region.

Nutrition Facts

Serving size: 4oz

From Fat9.25%
From Saturated Fat1.93%
From Sugar1%


Ingredient 6 servings 50 servings
Butter Nut Squash (raw)3 1/3 lb10 1/2 lb
onions1/2 lb4 lb
carrots1 ea(7-1/4 to 8 1/2)7 ea(7-1/4 to 8 1/2)
Celery1 lg Stalk7 ea large stalks
Garlic1/2 clove5 cloves
Butter1/2 Tbsp7 Tbsp
Nutmeg, ground1/4 tsp5 tsp
Honey (local Source)1/4 tsp5 tsp
Pasta, Barilla Plus3/4 lb4 lb


1) Cut butternut squash in half and scoop out the seeds

2) Place on sheet pans, flesh side down, and cover the bottom with water and roast in a 350 degree oven until tender

3) Remove and let cool

4) Scoop out the flesh

5) Saute onions until translucent

6) Add carrots and cook until tender

7) Add celery and cook until tender

8) Add garlic and cook through

9) Add butternut squash pulp and water.

10) Bring to a simmer

11) add nutmeg and cook for 30 min or until everything is tender

12) Puree all together and add honey and brown butter

13) Serve with Barilla Plus Pasta