Lunch/Dinner
Creamy Squash Pasta
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Egg Free|Nut Free|Vegetarian
Roasted squash and creamy cheese come together in this velvety pasta!
Time
45+ Minutes
Storage
Enjoy fresh
Servings
3 portions
Time
45+ Minutes
Storage
Enjoy fresh
Servings
3 portions
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Ingredients
| 5.3 oz | Uncooked pasta |
| 1 | Butternut squash |
| 1 | Block cream cheese or feta |
| 1 tbsp | Extra virgin olive oil |
| Optional | Salt and pepper |
| 150g | Uncooked pasta |
| 1 | Butternut squash |
| 1 | Block cream cheese or feta |
| 1tbsp | Extra virgin olive oil |
| Optional | Salt and pepper |
Recipe Tips
For younger babies, mascarpone can be used instead of cream cheese as it is naturally lower in sodium
Method
1
Preheat the oven to 200°C (400°F)
2
Cut the butternut squash into cubes and spread on a baking sheet
3
Place the cream cheese or feta in the middle of the pan and drizzle with olive oil
4
Season with salt and pepper if desired
5
Bake for 35–40 minutes or until the squash is soft
6
Meanwhile, cook the pasta according to the package instructions and reserve about 240ml (1 cup) of pasta water
7
Drain the pasta and set aside
8
Remove the baking dish from the oven
9
Add the cooked pasta to the pan and mix everything together
10
Add pasta water as needed until you reach your desired creaminess
11
Buon appetito!
#E69735
