With this easy pasta recipe, you can turn a few healthy ingredients into a rich, flavorful sauce. Just set aside a few minutes to roughly chop the squash in the morning. In the evening, you’ll have a low-effort, healthy dinner to bring to the table.
1 butternut squash (about 2-3 pounds)
2 tablespoons olive oil
1 vegetarian or chicken bouillon broth cube
1 pound of whole wheat pasta, any shape
¼ cup freshly grated Parmesan cheese
¼ cup breadcrumbs