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One of my favorite pasta dishes is the squash filled ravioli but I don’t have time to make and fill ravioli. To imitate that taste in a easy way I make Steamed Squash and Onion Pasta Alfredo. It emulates the flavor when you eat the squash with pasta so I get a form of a favorite dish without the work. Our family is so busy in the evenings with activities. It’s a rare evening when none of my three kids have an activity so we are always on the go. I need quick meals. Sometimes I want something more than a sandwich or easy wrap so I created this recipe using easy ingredients. I use already prepared sauce and pre-cooked ingredients to put a quick good meal together.
I am a vegetarian but the rest of my family are meat-eaters. My husband likes to grill meat on the green egg grill (a total obsession with him). I freeze the leftover meat for future meals. (With three boys we don’t always have leftovers though!) This way I can easily pull pre-cooked grilled meat from the freezer, defrost it, and add it easily to the dish. I love this type of meal because I can easily leave meat off my plate to make it vegetarian.
Steaming squash is a great way to cook it. Cutting it in the small pieces ensures it cooks in a short time around 10-12 minutes. Squash brings the memory of fall to me when I eat it. It’s so healthy and delicious. It has such a gorgeous orange color.
There’s just something extra fun about eating pasta dishes out of pasta bowls. This one is my favorite design.
Steamed Squash and Onion Pasta Alfredo
Ingredients
- 1/4-1/2 of squash Butternut squash, I use the thin top of the squash cut into 1/2 by 1 inch cubes
- 1 small onion chopped into 8 wedges
- 1 jar Prego Homestyle Alfredo sauce 22 oz. jar
- 1-2 cups pre-grilled turkey cut up into pieces
- 1/4-1/2 cup shredded parmesan cheese I like Kraft.
- 17 oz One bag Tri-color Fusili pasta The size is flexible here. With more pasta maybe use 1 1/2 jars of sauce.
Instructions
- Heat water to boiling. While you are waiting for the water to boil, peel a quarter of the butternut squash with a vegetable peeler and then cut into the 1/2 by 1 inch chunks. Cut the onion into 8 wedges. Add pasta to boiling water and cook according to the directions on the box (mine was 11 minutes). Cover and steam squash and onion in a separate pot with a steamer basket about 11 minutes or until squash is soft.
- While the pasta and and squash and onions are cooking, defrost meat if you freeze it like me and cut into pieces. Heat Alfredo sauce in a pan on the stove top. Drain pasta once fully cooked.
- Pile pasta on the plate first. Add cooked squash and onions and pre-grilled turkey pieces on top of the pasta. Cover pasta and veggies with alfredo sauce. Sprinkle with grated parmesan cheese.
- Or don't add turkey pieces to make it vegetarian. Sprinkle grated parmesan cheese over sauce, squash and onion mixture. And it's ready to eat!
Notes
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