Bolognese with Butternut Squash

Bolognese with Butternut Squash

This is not a true ‘Bolognese’ but it was a quick, easy, tasty skillet dinner, with lots of veggies.


  • 1 1/4 cup pasta, penne, radiatori…
  • 12oz (360gr) ground veal (or beef)
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1/3 cup (3oz, 90ml) red wine
  • 1/3 cup (3oz, 90ml) beef stock
  • 2 cups (15oz, 450gr) whole tomatoes, peeled, chopped, with juices
  • 10oz (300gr) butternut squash, cubed
  • 1 tbs sage, crushed
  • 1 tbs parsley
  • 1 tsp basil
  • 1 bay leaf
  • 1/3 cup (4oz, 120gr) Greek yogurt


  • Cook pasta according to package directions. When done, drain.
  • Heat 1 tbs oil in large skillet. Add the onion, carrot, celery and sauté over medium heat for 5 minutes. 
  • Add the garlic, veal, and brown, breaking it up as it cooks
  • Add the wine, beef stock and simmer 5 minutes, uncovered.
  • Add tomatoes, juices, butternut squash, herbs, and bring to a boil.
  • Simmer, uncovered, until sauce starts to thicken a bit, about 10 minutes.
  • Cover and continue cooking until squash is tender, 5 – 15 minutes longer, depending on size of squash cubes.
  • When ready to serve, stir the yogurt into the sauce.
  • Put the pasta in bowls or on plates, top  with sauce and serve.


Substitute sour cream for the yogurt.

Keywords: bolognese, butternut squash, pasta