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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Butternut Squash Boursin Pasta

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Back when I had Instagram on my phone, I had a habit of saving recipes on Reels that I would always inevitably ignore. (Notice the not-so-subtle virtue signaling about being off social media, thank you.) But apparently sometimes I would like a recipe enough to actually copy the link and email it to myself. Which I would then frequently ignore, apparently. Because I found an email with this recipe in it when I was looking for something else. However… better late than never! I am finally getting around to making this butternut squash Boursin pasta.

I made some changes from the recipe in the Reel – namely, using Boursin instead of feta, and then omitting the sage. Honestly… why use feta when Boursin exists. I have a deep love for Boursin, and will look for any chance to use it. I also added sausage because I felt that would be delicious. I was correct.

This is similar to my sheet pan gnocchi and caramelized onion pasta recipes in that it is very easy and hands off! Just put the ingredients in the oven and the oven does the work for you.

This would be especially easy if you buy your butternut squash pre-cut from the grocery store. I bought a whole squash and it was a headache to chop and peel. I always suspected it would be, but I gave it a chance just in case. I was, once again, correct.

But once I got the butternut squash prepped – this recipe is a breeze. Roast your squash and cheese in the oven, then boil your pasta and mix it all together. Cook your sausage at the same time as the pasta, if you chose to add it. Bada-bing, bada-boom, dinner is served! And you can watch an episode of a sitcom while it cooks itself.

This kind of ease is why I never understand when people say they can’t cook! It’s not even about laziness when you’ve got recipes like this. If you can read, you can cook.

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Butternut Squash Boursin Pasta

  • Author: Audrey
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Description

Adapted from Grilled Cheese Social

Ingredients

  • 2.5 cups butternut squash (~1/2 of a large butternut squash)
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1 hefty pinch red pepper flakes (optional)
  • 5.3 oz block Boursin Cheese
  • 8 ounces pasta of choice (rotini, orzo, ditalini, etc)
  • 1 1/2 cloves minced garlic

Instructions

  1. Preheat oven to 400F degrees.
  2. Toss butternut squash with olive oil, red pepper flakes, and salt. Place the squash in a baking dish and put the block of Boursin in the middle. Bake for 30 minutes.
  3. Once 30 minutes has passed, take the butternut squash cheese mixture out of the oven and slightly move the butternut squash – be sure not to touch the Boursin. You just want to make sure the squash isn’t burnt on the bottom. Then, crank the heat up to 450 and bake for another 5-10 minutes or until the Boursin is slightly browned.
  4. Meanwhile, boil 1 lb of pasta in salty water. Once it’s al dente, strain and save 2 cups of the pasta water.
  5. Once the cheese is browned, remove the baking dish from the oven and immediately stir in minced garlic and start incorporating the butternut squash and cheese, mashing the squash just a bit. Then add the pasta and 1 cup of pasta water and stir everything together.
  6. If the pasta seems dry, add more of the reserved pasta water, little by little, until the sauce is creamy and smooth. Season the whole thing with more salt and pepper, to taste.

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