Saturday, February 6, 2010
Butternut Squash & Pesto Penne
1 small butternut squash, peeled, and chopped into 1/2" pieces
1 tbsp butter
1 cup chicken stock
2 oz (1/4 package) cream cheese
1/2 cup grated parmesan cheese
3 tbsp pesto
Salt & Pepper
1 pkg penne
Steam butternut squash until fork tender and drain. Bring a big pot of salted water to a boil for the pasta.
In a deep frying pan, saute steamed squash cubes in butter. Mash gently with a spoon as you saute. Add chicken stock, cream cheese, grated parmesan, pesto, and salt and pepper. Stir until combined. Cook pasta while the sauce is coming up to a boil.
Toss warm sauce with cooked and drained pasta (add a few ladles of pasta water if the sauce is too thick) and top with shaved parmesan. Enjoy!