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Barilla® Veggie Rotini

with Butternut Squash & Cherry Tomatoes

  • Prep
  • Cook
  • Skill


Ingredients for 6 people
  • 1 Box Barilla® Veggie Rotini
  • 4 tablespoons Extra Virgin Olive Oil, divided
  • ½ yellow onion, diced
  • 4 fresh sage leaves, chopped
  • 1 butternut squash, small diced
  • 1 ½ cups chicken stock
  • 1 pint cherry tomatoes, halved
  • Salt & black pepper to taste
  • ½ cup parmesan cheese, grated

Made with

Veggie Rotini


  1. 1
    Bring a large pot of water to a boil
  2. 2
    Sauté the onions and sage with 3 tablespoons of olive oil in a large skillet for 2-3 minutes
  3. 3
    Add squash and cook for 5 minutes. Add chicken broth and bring to a simmer. Remove from heat and let it cool down
  4. 4
    Transfer ¾ of the sauce to a blender; blend until smooth. Return mixture to the skillet & season with salt & pepper
  5. 5
    In a separate, hot skillet, blister the tomatoes in 1 tablespoon of olive oil for 1 minute then add the tomatoes to the sauce
  6. 6
    Cook pasta 1 minute less than package directions. Drain & reserve ½ cup of the cooking water
  7. 7
    Add pasta and cooking water to the sauce. Continue cooking until the sauce is reduced and coats the pasta
  8. 8
    Add cheese & toss to combine, then serve

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