One-Pot Butternut Squash and Boursin Pasta

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A creamy, comforting pasta dish blending the sweetness of roasted butternut squash with the rich, herbed flavor of Boursin cheese, perfect for picky eaters. This Italian-inspired pasta recipe (vegetarian), ready in about 40 minutes, pairs butternut squash, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups peeled and diced butternut squash
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp dried thyme
• 12 oz penne pasta
• 4 cups vegetable broth
• 4 oz Boursin cheese
• 2 cups baby spinach
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups peeled and diced butternut squash with 2 tbsp olive oil, 3 minced garlic cloves, and 1 tsp dried thyme on a baking sheet. Roast for 25 minutes until tender and caramelized at edges.
2. Step 2: In a large deep skillet or pot over medium heat, add the roasted butternut squash and 12 oz penne pasta along with 4 cups vegetable broth. Bring to a boil, then reduce to simmer and cook uncovered for 12 minutes, stirring occasionally until pasta is tender and liquid has reduced.
3. Step 3: Stir in 4 oz Boursin cheese and 2 cups baby spinach, cooking for 2 minutes until the cheese melts and spinach wilts. Season with salt and black pepper to taste and serve warm.