Butternut squash and chicken pasta

Butternut squash and chicken pasta

Preparation time: 20 minutes Cooking time: 60 minutes
Serves 4.

This is the perfect dish for an autumnal night in. The spicy flavours of cumin, nutmeg and cinnamon combine perfectly with rich butternut squash and strong Parmesan to create a mouthwatering pasta dish. Wholemeal pasta gives this dish a slightly grainy consistency.

Listen to the recipe podcast:


1 large onion (approximately 250g or 8oz)
1-2 tbsp olive oil
1 large clove of garlic
½ tsp bouillon powder or other vegetable stock powder
A small butternut squash, approximately 700g (1½ pounds) before peeling and removing the seeds
500g (1lb 2 oz) boneless chicken, preferably white meat
100ml white wine
¾ tsp cumin
¼ tsp cinnamon
½ tsp nutmeg
¼ tsp of cayenne
a pinch of chilli powder
40g (1½ oz) parmesan


Large Frying Pan


Chop the chicken into cubes, approximately 1 cm square. Put these in a bowl and pour over the wine. Cover this and put it in the fridge to marinade, ideally for at least a few hours.

About 45 minutes before you want to eat, put the olive oil in a non-stick frying pan on the hob to heat up, add the onions and the bouillon powder, cover and fry on a medium heat for 15 minutes until soft.

Chop the butternut squash into two, using a sharp knife. Scoop the seeds out of the squash. Peel the squash halves, you will need to peel each section 3-4 times to remove all the skin, once you can see the orange flesh fully you know you have peeled it enough. Then cut each half into cubes of approximately 1cm.

Add the garlic to the onion mixture, stir it in and cook for 1 minute more. Then add the raw squash along with the cumin, cinnamon, nutmeg, chilli and cayenne. Give this a good stir to combine and then cover and fry for 20 mins until squash has softened. If you have already roasted the squash you only need to cook for about 5 minutes at this point, just to heat it through.

While this is frying, take the chicken out of the wine, using your hands. The once the squash has cooked though, add the chicken to the squash mixture and fry for approx another 10 minutes. Add the remaining wine and half of the parmesan and stir to combine. Cook further, simmering until chicken is cooked through.

Serve this sauce over with wholemeal pasta, sprinkled with the rest of the Parmesan and a little sprinkling of black pepper.

Listen to the recipe podcast:

Leave a Reply

Your email address will not be published. Required fields are marked *