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Autumn Squash Pasta

I've seen loads of squash pasta dishes over the last while, but this one is truly DELICIOUS! It feels autumn-y and like a hug, but only requires one dish. So it is ideal for a mid week dinner when you want something that feels special but doesn't take hours of prep or washing up.

What you need: (serves 4-5)

2-3 chicken breasts

300g pasta (I used penne)

1L stock (veggie or chicken, I used half of each)

1 squash, cut into large chunks/cubes.

2 headed tbsp cream cheese

½ cup grated Parmesan, plus extra for serving

Handful toasted pecan nuts (I simply popped some pecans on a dry tray in the oven for around 5 minutes at 180 degrees celsius)

How to do it:

  1. Heat the stock in a large pot.

  2. Once at a low boil, add in the chicken & cubes of squash.

  3. Cook for 15min or until both the chicken and squash are tender.

  4. Keeping the stock in the pot, remove the chicken and squash. Shred the chicken with 2 forks. Mash the squash in a bowl. Set both aside.

  5. Bring the stock back to the boil & add in the pasta. Cook for 15 minutes, or until cooked through. You may need to top up with more water, depending how much evaporated while cooking the chicken & squash.

  6. Return the chicken & squash to the pot along with the cream cheese & Parmesan. Mix everything well.

  7. Serve the pasta and top with the pecan nuts & extra Parmesan.


You can leave out the chicken for a tasty veggie dinner.

I also added in spinach to cook at the end with the pasta.

The pecans are worth the bit of effort- they make it special!

I used a mix of white & brown pasta as I didn't have enough of either, and it turned out great with both. Use what you have!

Please let me know if you try this super tasty dish & tag me on Insta!

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