Creamy Butternut Squash Pasta from Vicki Delany

You wouldn't think squash would make a fabulous pasta sauce, but I love this. It's so thick and creamy.  I bet your squash-hating family won't even notice what it's made of.

Creamy Butternut Squash Pasta

Ingredients

2 tablespoons olive oil

4 cloves garlic minced

1 teaspoon fresh thyme

½ teaspoon red pepper flakes

salt and pepper

5 cups chopped butternut squash 

 1 ½ cups chicken stock

500 grams Penne

1 cup half and half cream

½ cup grated parmesan cheese

Instructions

Place olive oil, garlic, thyme and red pepper flakes, in large deep pot, and sauté until fragrant.

Add the chopped butternut squash and stir until coated.

Add the chicken stock and cover. Let simmer for about 15-20 minutes, or until the butternut squash is soft.

Meanwhile cook pasta according to package directions.

When the butternut squash is soft, turn off the heat under the skillet and allow it to sit uncovered for a few minutes.

Add the cream and parmesan, stir well, and puree with an immersion blender until the sauce is silky smooth

Drain the pasta and add it to the squash, tossing it well in the sauce to coat. 

Serve immediately.

Vicki Delany's latest book is There’s a Murder Afoot, a Sherlock Holmes Bookshop mystery