No need for milk or cream here;
this Butternut Squash Pasta gets
its smooth, almost cheese-like sauce
from cooked butternut squash.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Slice garlic, cube
butternut squash,
and shred Parmesan;
refrigerate.
Test Kitchen Tips
Many grocery stores
now sell packages of
peeled and chopped
butternut squash.
To make the dish vegetarian or vegan, swap the Parmesan for a rennet-free brand (such as Frigo) or nutritional yeast, respectively.
Instructions
Heat oil in a large Dutch oven
over medium heat. Add garlic; cook
for 4 minutes, stirring occasionally.
Add squash, salt, and red pepper;
cover, and cook for 15 minutes,
using the back of a spoon to break
up squash.
Add stock; bring to a boil.
Add pasta. Cover, and cook for
12 minutes, stirring occasionally.
Stir in basil and Parmesan.
Garnish with Parmesan, basil,
and red pepper, if desired.
