I made this great pasta last night. It's best eaten after you make it. I heated it up the next day and it wasn't as good. Still good, but not great. I don't prefer mac -n- cheese reheated anyway.
1- 12oz. pkg. of thawed butternut squash
1-16oz. pkg. of rigatoni
2-cloves of garlic (chopped)
1 cup chicken broth or veggie broth
3/4 cup heavy cream
1 cup shredded parmesan and asiago cheese
salt and pepper
olive oil and 1 T. butter
Saute garlic in olive oil and butter for 2 minutes
Add squash and saute for 2-3 minutes longer
Add broth, heavy cream, cheese, and whisk until melted.
Season to taste with salt and pepper
Let thicken a little. Pour over pasta!
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This sounds pretty good man! I'm gonna have to try this or else have you make it for me. lalala neat.
ReplyDeleteThat might be a way for me to actually like butternut squash. I can really only tolerate it in soup form. I'll have to give this a try!
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