Ingredients

The following ingredients have 4 Servings
  • 1/2 pound short cut pasta
  • 3 lb butternut squash (peeled and diced)
  • 2 cups chicken stock ( or vegetable stock + extra if needed)
  • 2 cloves garlic (finely minced)
  • salt & pepper (to taste)
  • 2 tablespoons butter
  • 1 cup grated parmesan cheese (use the real stuff! + extra to taste)

Instruction

  • Bring large pot of salted water to boil for pasta. Stir in half a pound of short cut pasta and cook until al dente. Drain and set aside.
  • While pasta is cooking, bring butternut squash and chicken stock to boil in a separate pot. Cover and simmer 10-15 minutes or until squash is fork tender.
  • Using a potato masher, mash squash into a paste. DO NOT drain out the chicken stock. This will make the sauce.
  • Stir in garlic, salt, pepper, butter and 3/4 of the cheese and cooked pasta. Stir and add in more chicken stock to make sauce the consistency you desire, if needed. Sprinkle remaining cheese over top and serve immediately.