This butternut squash pasta recipe is so delicious, it's hard to believe it cooks in less than 30 minutes in one pot.
Ingredients
- 3 cups (12 ounces) penne pasta
- 3 cups butternut squash
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- 4 cups (32 ounces) chicken stock
- 1 cup heavy cream
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 fresh sage leaves, chopped, plus additional for garnish
- 2 cups (8 ounces) Wisconsin Parmesan cheese, shredded
Instructions
In a Dutch oven or large sauté pan combine pasta, squash, shallot, garlic, stock, cream, butter, salt, pepper and 3 chopped sage leaves. Bring mixture to boil, reduce heat to medium; cook at a gentle boil 12-to-15 minutes, stirring frequently until pasta and squash are cooked through and sauce has reduced somewhat and begins to thicken. Remove from heat. Add Parmesan and mix well (the sauce will thicken more). Garnish with chopped sage and serve immediately
Recipe Courtesy of Wisconsin Milk Marketing Board
