Creamy Butternut Squash Pasta from Vicki Delany

 If you’re like me, you over-bought autumn vegetables and are now looking for a way to use up the abundance. I love butternut squash and make lots of soups and curries with it which I pop in the freezer for the cold winter months. This recipe is a bit unusual, but it’s great. I would not suggest freezing it though as I don’t think the cream would stand up to the freezer.

 

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.

 

Find Vicki at www.vickidelany.com.  She’s on Facebook at www.facebook.com/evagatesauthor (as Vicki Delany & Eva Gates). Twitter @vickidelany and Instagram @vicki.delany

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