Butternut Squash Philly Pasta

Philadelphia Professional


Premium Supplier 29th April 2024
Philadelphia Professional


Premium Supplier

Butternut Squash Philly Pasta

80 min

Pasta has always been a firm favourite in the school kitchen and as the new academic year begins, why not make the most of seasonal Butternut Squash in this spaghetti dish.

A recipe developed exclusively for Philadelphia Professional by Nicole Pisani.
Serves - 10


  • 400 g carrots, roughly chopped
  • 400 g butternut squash
  • 400 g sweet potato, roughly chopped
  • 200 g leeks, roughly chopped
  • 40 ml oil
  • 400g red onion, roughly chopped
  • 10 g garlic, sliced
  • 100 g maple syrup
  • 200 g tomato passata
  • 1 x l vegetable stock or water
  • 800 g dried spagetti
  • 400 g Philadelphia Original


1. Roast the prepared carrots, butternut squash, sweet potato and leeks for 20 minutes at 180 °C.
2. Fry the red onion and garlic in the oil in a large pan. Add the roasted vegetables, passata, vegetable stock and maple syrup. Cover, and cook on a low heat for 30 minutes.
3. Blitz into a thick sauce and check seasoning.
4. Boil the spaghetti for the recommended time on the packet. Drain and fold through the hot sauce along with the Philadelphia to give a rich, creamy finish.

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