Beautiful Autumnal Recipe!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
1 box Penne pasta
2 bags frozen diced butternut squash
3/4 cup onions, minced
1 garlic clove, minced
1 cup milk
1/2 cup heavy cream
1/2 stick butter
2 tbsp olive oil
fresh grated cinnamon
fresh grated nutmeg
1 cup grated Parmesan cheese + garnish
minced parsley for garnish
salt
pepper
Cooking Tools
Large stock pot
Medium sauce pan
Immersion blender
Small grater
Directions
Boil and cook pasta according to directions, drain. In a skillet on medium heat, melt butter and olive oil. Saute onions and garlic in a medium saucepan until translucent. Add in butternut squash and cook until it is mashable, about 10 minutes. Pour in milk, heavy cream, cinnamon, nutmeg. Reduce heat and simmer until it starts to thicken. Use a immersion blender and blend until pureed. Cook's note: If the sauce is thick, just add more cream to thin. Once sauce is pureed, add in Parmesan cheese and whisk well, salt & pepper to taste. Pour over drained hot pasta in individual bowls and top with grated Parmesan cheese and minced parsley.
Serves 4-6
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