The Virgin Stove

Making everything for the first time

Butternut Squash and Chicken Pasta

We held a (belated) bridal shower for my friend, Janis, in Apartment #2. I love our reunions! We always talk too fast because we try to cram months of news within a few hours. 🙂

We had a MAJOR food fest. Ina and Chie brought steamed crabs, hot wings and yummy pork. Jovett brought the drinks. And I made heart-shaped strawberry milk cakes and a generous amount of the squash pasta pictured here.

We had a blast!

One of the many things I love about my friends is that we love eating. We set aside our diets during our get-togethers and just enjoy the company and the food. We never have “diet Cokes only” occasions!

The pasta also served as a pretty good brunch the next day. *licks lips* It can be a good side dish, part of a multi-course meal or can be eaten alone as a light lunch or dinner.

Butternut Squash and Chicken Pasta
Adapted from the squash soup I usually make

1 (450g) package of pasta, any shape

2 tablespoons butter
1 large red onion
1 medium size (approx. 2 1/2 cups) butternut squash
Approx. 2 cups of water, or just enough to cover the squash
1 cube (half a box) of chicken bouillon
1 tablespoon extra virgin olive oil
3-4 steaks of boneless, skinless chicken breasts, sliced into thin 2-inch strips
1/4 cup white wine
salt and pepper

  • Cook pasta according to package instructions. Drain and set aside.
  • While pasta is cooking, prepare the sauce. Chop onion into little squares and saute in butter over medium heat. Make sure the onion is fragrant and thin before you add the squash.
  • Chop the squash into 1-inch blocks and add them to the pot. Coat with the onion and butter and stir for a minute or two before adding water. The water should only be enough to cover the squash cubes. Bring to a boil and add the chicken bouillon.
  • When the squash is soft enough, using a potato masher, mash the cubes in the pot until the texture resembles mashed potatoes – only rougher. Remove from heat.
  • Stir-fry the chicken in olive oil until tender. Add the wine. When the wine is reduced in half, add the whole thing (chicken, wine, olive oil) into the squash mixture. Stir until combined and season with basil, black pepper and a small amount of salt.
  • Pour the sauce over the pasta and serve immediately.

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