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Butternut Squash and Mascarpone Pasta


  • 1 lb Rigatoni
  • 1 Cup Pasta Water
  • 1 Medium Butternut Squash
  • 16 oz Mascarpone
  • 1/2 Yellow Onion
  • 3/4 Cup Parmesan Cheese
  • 1 Teaspoon Garlic Powder
  • 2 Tablespoons Olive Oil
  • pinch of salt


  1. Preheat oven to 375f
  2. Peel the butternut squash with a potato peeler, cut in half and scoop out the seeds. Slice the squash into small one inch cubes.
  3. Place squash on a cookie sheet with parchment paper, 1 tablespoon of olive oil, and add garlic powder and a pinch of salt. Bake for 35 to 45 minutes. Half way through baking use a spatula to flip them over or mix them around.
  4. Make pasta according to package. Save 1 cup of pasta water.
  5. In a large pot add 1 tablespoon of olive oil over medium heat. Add chopped onions and cook until they are a light golden brown. Add cooked squash, and garlic powder. Using a blender or immersion blender, blend until well combined.
  6. Add mascarpone, 1/2 cup of the parmesan cheese, and 1/4 cup of  pasta water and blend. Add more pasta water as desired to reach your desired consistency. (I add about 3/4 cup of the water myself).
  7. Add pasta to the sauce and transfer to a casserole dish. Top with the rest of the parmesan cheese and baked for 30 minutes.
  8. Enjoy!



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