Creamy Butternut Squash Pasta with Mushrooms and Kale

I’m a little weird about pasta.

I won’t meal prep with it unless it’s a veggie-based or legume-based pasta.

Why I choose a pasta alternative:

It’s not that I’m scared of eating whole wheat or white pasta. I just want every ingredient to count in my recipes and meal preps.

So when making this recipe, I went for a lentil penne pasta.

By the way, my favorite brands of veggie and legume-based pastas are Explore Cuisine and Banza (not sponsored).

But it would probably work with ANY type of pasta your carb-loving heart desires.

Something I struggle with when it comes to vegan meals is protein (duh). Even though mushrooms and kale have plenty of protein, I went with a lentil pasta that had 11 grams of protein per serving. Now we’re talking!

If you eat meat, this pasta would go very well with a chopped Italian turkey or chicken sausage too. Feel free to take this recipe and experiment! I also thought about throwing peas, zucchini or asparagus in there too. And if you want to make it vegetarian, add some parmesan cheese on top once the pasta is placed into your meal prep containers!

Dealing with butternut squash can be a bit of a workout.

You may have noticed that this butternut squash pasta recipe only calls for HALF of the squash. Unless you have a very tiny butternut squash on hand, you definitely won’t need the whole thing.

Here’s how I suggest you go about the leftover butternut squash:

  1. Peel, de-seed and chop the entire squash into cubes.
  2. Cook all of the cubes (the whole squash)
  3. Use half of the cooked butternut squash for the sauce as directed. Let the other half cool to room temp and freeze!
  4. If you have any leftover butternut squash sauce (I did) freeze it too.

What to do with the leftover frozen butternut squash:

  • Use it in smoothies! I’ve seen a handful of my favorite Instagrammers use steamed then frozen butternut squash in smoothies instead of a banana or something like that.
  • Use it in future recipes! Think quinoa salads, veggie bakes, or any of your favorite fall recipes that call for it
  • Make this recipe again! By freezing the cooked cubes, you get to skip that whole step and don’t have to worry about buying another squash. You just need to thaw it out beforehand. Hell yeah!

Butternut squash pasta is good in the fridge for up to five days and heats well in the microwave or on the stove. Don’t forget to let it cool to room temp uncovered for about 30 mins before sealing containers and placing them in the fridge!

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Are you vegan

Print Recipe
Creamy Butternut Squash Pasta with Mushrooms and Kale (Vegan)
This butternut squash pasta is packed with veggies, full of flavor and comes together quickly - once the butternut squash sauce is done.
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 20 minutes
  1. Heat one tablespoon of coconut oil in a large skillet on medium heat and add one clove of garlic. Stir and add the cubed butternut squash, then the veggie broth. Bring to a boil, then turn down the heat and let cook for 15-20 minutes (until the squash is soft). Remove from the stove and let cool.
  2. Start the pasta according to instructions on the package. Set aside when finished cooking.
  3. DRAIN THE SQUASH. Then add cooked squash, salt and pepper (be generous), cayenne and milk to a blender. Blend until a smooth puree forms. Taste and adjust spices as needed.
  4. In the same skillet used earlier, add remaining one tablespoon of oil and one clove of garlic on medium heat. Stir and add mushrooms. Cook for three to five minutes and add kale. Cook for another three to five minutes. Turn off the heat, add pasta and butternut squash to the skillet and toss until everything is coated evenly. Divide into three portions in desired meal prep containers. Refrigerate and eat within four days.
Recipe Notes

These meals should last up to four days in your fridge when stored in airtight containers. You can heat them up in the microwave (one minute and 30 seconds) or on the stove on low heat for about five minutes.

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One comment
  1. Liz

    Hi! I love this recipe and am hoping to make it again but using pre cut and cubed squash. Do you have any idea the amount of squash it needs (like how much is in one half of the squash you used/recommend)?


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