Butternut Squash and Red Onion Pasta

Last night I was looking for something a little lighter for dinner, but with the heartiness of a fuller meal. I started throwing things together based on a few other recipes I found. The result? It was a hit…both kids and the husband enjoyed!

Squash and Onion Pasta


Butternut Squash and Red Onion Pasta


  • 8.8oz package (or similar size) gluten free egg noodles, prepared according to the package directions, al dente
  • 2 TBs butter
  • 1 small red onion, sliced as thin as possible
  • 2 cups sliced butternut squash
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 cup Parmesan, Romano and Asiago cheese blend (or similar)
  • 1.5 cups water


  • Melt 1 TB butter in skillet over low to medium heat. Add the onions, salt and pepper and cook until caramelized, stirring regularly.
  • In the meantime, add 1.5 cups water, oregano and butternut squash to a small pan, bring to a boil and cook until the squash is soft, drain the water and save it.
  • Combine the pasta, squash, onions, 1 TB butter, cheese and 1/2 cup water from the squash into the skillet and heat until the cheese is melted. Serve immediately.


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