Lighter Creamy Butternut Squash Pasta

• Produce

  • 1 Butternut squash, small medium
  • 1 Onion, medium
  • 1 tsp Sage, dried

• Canned Goods

  • 1 1/2 cups Chicken stock

• Pasta & Grains

  • 12 oz Pasta

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 8 oz Goat cheese, creamy
  • 1 oz Parmesan

• Other

  • colander (to drain the pasta
  • medium Dutch oven
  • Immersion blender
  • measuring spoons
  • pot (to cook the pasta in
  • wooden spoon

Found on savorynothings.com

Description

Directions

• Boil a pot of water. Add salt and cook the pasta according to the package instructions.
• In the meantime, heat the oil in a medium Dutch oven over medium-high heat. Add the onion and butternut squash and cook, stirring from time to time, until starting to brown. This will take around 4 minutes.
• Stir in the herbs and continue cooking for another minute. Add the lid, reduce the heat to low and roast until tender. This will take around 5-10 more minutes. 
• Once the squash is cooked, pour the chicken stock into the Dutch oven. Bring to a boil and cook for 1 minute.
• Take the Dutch oven off the heat and cool for a couple of minutes. Very carefully blend with an immersion blender until smooth. Add both cheeses and blend until fully mixed in. 
• Check for seasoning and serve with the cooked pasta.

Nutrition