Butternut Squash Creamy Pasta

The rich sauce is delicious!

Recipe By: MiwaPucci (https://cookbuzz.com/kitchen/478)
Serves 4 Cook: 45 min

Ingredients

Butternut squash 1
Olive oil 1 tbsp
Butter 1 tbsp
Garlic 1 clove
Onion (small) 1
Sage 1 tbsp
Nutmeg 1 tsp
Salt and pepper a little
Chicken soup stock* 190ml
Bacon or pancetta 200g
Red pepper 1
Cheddar Cheese 70g
Double cream 150ml
Penne pasta 75g each for 4
Parmigiano reggiano (optional) as required
Parsley (for garnish) as required

Method

1
Cut the butternut squash in half lengthways and peel.
2
Cut the butternut squash into 1cm thick slices, lay out on an oven tray and drizzle with olive oil. Roast in a preheated oven 200C for 30 minutes.
3
Start cooking the pasta.
4
Melt the butter in a frying pan and stir fry the chopped garlic. Add the chopped onion and stir fry until it turns a nice brown.
5
Add the sage, nutmeg, salt and pepper, chicken soup stock* and the roasted butternut squash. Put the lid on and simmer for 10 minutes on medium heat.
6
Blend Step 5.
7
Put the 1cm square chopped bacon straight into a frying pan (no oil) and fry. Add the sliced red pepper and fry.
8
When the red pepper softened, pour in Step 6 and add the cheddar cheese and double cream. Taste and season with salt and pepper if necessary.
9
Add the penne and mix well. Grate with Parmigiano as you like and garnish with fresh parsley.

Tips & Note

* For the chicken soup stock at Step 5, I used one OXO chicken stock cube dissolved in 190ml hot water.

Butternut Squash Creamy Pasta

The rich sauce is delicious!

Recipe By: MiwaPucci (https://cookbuzz.com/kitchen/478)

Serves 4

Cook: 45 min

Ingredients

Butternut squash 1
Olive oil 1 tbsp
Butter 1 tbsp
Garlic 1 clove
Onion (small) 1
Sage 1 tbsp
Nutmeg 1 tsp
Salt and pepper a little
Chicken soup stock* 190ml
Bacon or pancetta 200g
Red pepper 1
Cheddar Cheese 70g
Double cream 150ml
Penne pasta 75g each for 4
Parmigiano reggiano (optional) as required
Parsley (for garnish) as required

Butternut Squash Creamy Pasta

Recipe ID :2636 Posted on 11 MAY 2017

Serves 4

Cook 45min
views 505
printed 1

saved 1

The rich sauce is delicious!

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Ingredients

Print Ingredients Email Ingredients
1
1 tbsp
1 tbsp
1 clove
1
1 tbsp
1 tsp
a little
190ml
200g
1
70g
150ml
75g each for 4
as required
as required

Method

Cook
45min
1
Cut the butternut squash in half lengthways and peel.
2
Cut the butternut squash into 1cm thick slices, lay out on an oven tray and drizzle with olive oil. Roast in a preheated oven 200C for 30 minutes.
3
Start cooking the pasta.
4
Melt the butter in a frying pan and stir fry the chopped garlic. Add the chopped onion and stir fry until it turns a nice brown.
5
Add the sage, nutmeg, salt and pepper, chicken soup stock* and the roasted butternut squash. Put the lid on and simmer for 10 minutes on medium heat.
6
Blend Step 5.
7
Put the 1cm square chopped bacon straight into a frying pan (no oil) and fry. Add the sliced red pepper and fry.
8
When the red pepper softened, pour in Step 6 and add the cheddar cheese and double cream. Taste and season with salt and pepper if necessary.
9
Add the penne and mix well. Grate with Parmigiano as you like and garnish with fresh parsley.

Tips & Note

* For the chicken soup stock at Step 5, I used one OXO chicken stock cube dissolved in 190ml hot water.

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The rich sauce is delicious!
Butternut squash, Olive oil, Butter, Garlic, Onion (small), Sage, Nutmeg, Salt and pepper, Chicken soup stock*, Bacon or pancetta, Red pepper, Cheddar Cheese, Double cream, Penne pasta, Parmigiano reggiano (optional), Parsley (for garnish)
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