Butternut Squash Philly Pasta

A recipe developed exclusively for Philadelphia Professional by Nicole Pisani
30 min
Prep time
1h 20min
Total time


    The makings of the

    Butternut Squash Philly Pasta

    1. 1

      Roast the prepared carrots, butternut squash, sweet potato and leeks for 20 minutes at 180 °C.

    2. 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. 3

      Blitz into a thick sauce and check seasoning.

    4. 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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    Butternut Squash Philly Pasta

    Nutritional Information

    Typical valuesPer Serving
    Energy2127.0 kJ
    Energy508.4 kcal
    Fat10.0 g
    Carb90.5 g
    Protein14.3 g
    Saturated fat3.8 g
    Salt0.4 g
    Dietary fibre6.5 g
    Sugars22.0 g