Easy Butternut Squash Boursin Pasta with Broccoli

• servings: 6 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

3 cups cubed butternut squash (about 1 small squash or 1 bag pre-cut)

3 cups broccoli florets (fresh or frozen)

1 5.2 oz block Boursin cheese – Garlic & Fine Herbs or Shallot & Chive

2 tablespoons olive oil

¼ teaspoon salt (optional, skip or reduce for babies)

¼ teaspoon black pepper

8 ounces chickpea pasta (such as Banza, Barilla, or Brami)

½ cup reserved pasta water (from cooking the pasta)

grated Parmesan, ½ teaspoon garlic powder, or pinch of red pepper flakes (optional mix-ins)

Directions

Preheat oven to 400°F (200°C). Add cubed butternut squash and broccoli to a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Nestle the block of Boursin cheese right in the center.

Bake uncovered for 35-40 minutes, until the squash is tender and the Boursin is soft and melty.

While the veggies bake, cook your chickpea pasta according to the package instructions. Reserve ½ cup of pasta water before draining.

Remove the baking dish from the oven. Use a fork or potato masher to mash the roasted butternut squash, broccoli, and Boursin together until creamy. Add the cooked pasta and reserved pasta water (add more if needed or use cream for a creamier sauce). Stir until everything is evenly coated and creamy.

Taste and adjust seasoning. Add optional Parmesan or garlic powder if desired. Serve warm and enjoy!

Nutrition

• Serving Size: 1 serving (~¾ cup)
• Calories: 210 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Sodium: 180 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 11 g