Try one of my new online courses: Healthy Eating, Cholesterol, Blood Pressure, Weight Loss, Fertility, PCOS

Butternut Squash Pasta

Picture of Orla Walsh, RD
Orla Walsh, RD
Orla Walsh is a Registered Dietitian and Physiologist. Orla is the founder of Orla Walsh Nutrition, she is the former performance nutritionist to the Irish Olympic team and is regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.

Follow me for more like this


This is a quick and easy option suitable for all ages. It’s perfect for Meat-Free Monday! It freezes well, so batch cooking it is an option. This recipe makes dinner for 5 people for 2 days, so split the sauce in 2. Freeze one half for another time!


  • 2 red peppers
  • 2 yellow peppers
  • 1200g prepared butternut squash (can buy it fresh/ frozen and chopped)
  • Olive or rapeseed oil
  • Sage or thyme & rosemary
  • 200g cream cheese
  • Parmesan to finish (e.g. 15g)!


  • Add the veg to an ovenprrof dish and pour over some oil and the herbs.
  • Roast the vegetables at 200 degrees for 40 minues.
  • After 25 minutes start to cook your pasta.
  • When cooked, blend until smooth with the cream cheese.
  • Add the sauce in on top of the pasta and finish with some parmesan (cheddar for kids perhaps?).

Nutritional Information

  • 495kcal
  • 28g protein
  • 9g fibre

if using 75g of lentil/ chickpea pasta (the weight is for dry pasta, or in other words, before it’s cooked!)

Share This Article

Join the Community!

Subscribe to my newsletter

Sign up to my free monthly newsletter and receive my latest recipes, nutrition news & information, special offers and freebies.