Name: Butternut Squash Pasta
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: 1 small butternut squash (about 2-1/2 pounds) -; 8 ounces uncooked spaghetti -; 1 tablespoon olive oil -; 1/3 cup chopped shallot -; 1/2 cup grated Parmesan cheese -; 1/2 cup heavy whipping cream -; 1 tablespoon chopped fresh parsley -; 2 teaspoons lemon juice -; 1/2 teaspoon salt -; 1/8 teaspoon pepper -; 1/8 teaspoon ground nutmeg -; Crumbled cooked bacon, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Pasta

1. 1 small butternut squash (about 2-1/2 pounds) -

2. 8 ounces uncooked spaghetti -

3. 1 tablespoon olive oil -

4. 1/3 cup chopped shallot -

5. 1/2 cup grated Parmesan cheese -

6. 1/2 cup heavy whipping cream -

7. 1 tablespoon chopped fresh parsley -

8. 2 teaspoons lemon juice -

9. 1/2 teaspoon salt -

10. 1/8 teaspoon pepper -

11. 1/8 teaspoon ground nutmeg -

12. Crumbled cooked bacon, optional -

How to cook deliciously - Butternut Squash Pasta

1. Stage

Preheat oven to 350°. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/4 in. of hot water to pan. Bake, uncovered, for 40 minutes. Drain water from pan; turn squash cut side up. Bake until tender, 20-30 minutes longer. Cool slightly.

2. Stage

Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.

3. Stage

Cook spaghetti according to package directions. Drain, reserving 1 cup cooking liquid. Meanwhile, heat oil in a large saucepan over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Stir in squash, Parmesan cheese, cream, parsley, lemon juice, salt, pepper and nutmeg. Add pasta and toss to coat. Stir in enough reserved cooking liquid to achieve desired consistency. If desired, serve with bacon and additional Parmesan cheese and parsley.