Sweet Butternut Squash Pumpkin Spice Fettuccini
Ingredients:
1 pkg Rossi Pasta Pumpkin Spice Fettuccini
3/4 cup heavy cream
1 butternut squash
1/4 tsp nutmeg
1 tbsp parmesan cheese
pinch of cinnamon
DIRECTIONS:
1. Cut butternut in half and remove the seeds.
2. Fill a baking dish with 1 inch of water. Lay butternut squash in baking dish cut side down.
3. Bake at 350 degrees for an hour or until done.
4. Scoop out enough butternut and puree until you have ½ cup.
5. Mix butternut puree and cream in a small sauce pan.
6. Add nutmeg, parmesan cheese and cinnamon.
7. Cook on med to med-high heat until bubbly and smooth.
6. Add nutmeg parmesan cheese and cinnamon.
Combine sauce with pasta before serving.
Serves 4
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