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:
Heat the stock in a large pot.
Once at a low boil, add in the chicken & cubes of squash.
Cook for 15min or until both the chicken and squash are tender.
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.
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.
Return the chicken & squash to the pot along with the cream cheese & Parmesan. Mix everything well.
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!