Creamy Butternut Squash Pasta
15
Minutes
Prep Time
25
Minutes
Cooking Time
40
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Butternut Squash
- 1 Cup Harvest Fresh Shallot Onions, finely chopped
- 1 ½ Tbsp. Olive Oil
- 2 Garlic Cloves, minced
- 2 Cups Chicken Broth
- ¼ Cup Parmesan Cheese, grated
- ¼ Cup Heavy Cream
- ½ Bag, Pasta, Bow Ties
- 1 Sage leaf
- ½ Cup Bacon, pieces, cooked
- Salt and Pepper to taste
Directions
- In a large pot on medium heat, add oil, sauté onion, until browned, add garlic and Riced Butternut Squash and cook for 3 minutes.
- Add broth, sage leaf, salt, and pepper. Cover and bring to a boil. Reduce heat and cook until Riced Butternut Squash is soft.
- In the meantime, in a pot add water, once water comes to a boil add pasta and cook until desired preference. Then drain water.
- Once Riced Butternut Squash is soft, remove sage leaf and puree until smooth. Remove from heat, add parmesan cheese and cream.
- Add Butternut Squash cream sauce to pasta, mix well, top with parmesan cheese and bacon pieces and ready to serve.
What You Need
