Garlic Butternut Squash Pumpkin Spice Fettuccini
Ingredients:
1 pkg Rossi Pasta Pumpkin Spice Fettuccini
1 butternut squash
3 cloves of garlic, minced
1 cup heavy cream
1/4 cup parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 tbsp unsalted butter
DIRECTIONS:
1. Cut butternut squash in half and remove seeds..
2. Fill a baking dish with 1 inch of water. Lay butternut squash in baking dish cut side down.
3. Bake at 350 until tender. About 1 hour.
4. Scoop out enough squash and puree until you have a ½ cup. Set aside.
5. Melt 1 tbsp of unsalted butter over med heat.
6. Add chopped garlic.
7. Sautee for about 10 minutes.
8. In a small sauce pan add heavy cream, butternut puree, garlic, salt and pepper. Cook on medium high heat.
5. Add parmesan cheese, continually stirring until mixed well and cheese is melted.
Add more cream if you want thinner sauce.
Combine sauce with pasta before serving.
Serves 4
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