Butternut Squash Parmesan Pasta

One Pot Butternut Squash Parmesan Pasta

One Pot Butternut Squash Parmesan Pasta

Dinner doesn’t have to be complicated or time-consuming to be comforting, delicious and homemade. That’s why we’re featuring One Pot Meals in the new Harvest issue of Grate. Pair. Share., our online magazine about cooking and entertaining with Wisconsin cheese.

Butternut Squash Parmesan Pasta

With our cover recipe for Butternut Squash Parmesan Pasta, you’ve got classic fall flavors of butternut squash, sage and parmesan in a creamy pasta sauce without any of the fuss. No need to dirty a bunch of pans roasting squash, making a sauce and boiling pasta. Everything cooks together in one pot and comes together into a velvety cheese sauce with tender squash, flecks of fresh sage and pasta with just the right amount of bite. We won’t go so far as to call it magic, but it’s pretty close.

One Pot Butternut Squash Parmesan Pasta

Here’s how to make it in six simple steps:

1. In Dutch oven or large sauté pan, combine 3 cups penne pasta, 3 cups cubed butternut squash, 1 shallot (sliced) and 2 cloves of garlic (minced).

2. Add 4 cups chicken stock, 1 cup heavy cream and 2 tablespoons butter.

3. Season with salt and pepper and 3 sage leaves, mix well.

4. Bring to boil and reduce heat to medium. Simmer 12-15 minutes, stirring often, until pasta is cooked to al dente, squash is tender and sauce has thickened.

5. Add 2 cups grated Wisconsin parmesan cheese. Mix well.

6. Garnish with additional parmesan and chopped sage. Serve.

Browse the new issue below for more great One Pot Meals, easy appetizers, cheese pairings and more!

Butternut Squash Parmesan Pasta
Servings: 6
 
Ingredients:

3 cups (12 ounces) penne pasta
3 cups butternut squash, peeled and cut into 1/2-inch pieces
1 large shallot, thinly sliced
2 garlic cloves, minced
4 cups (32 ounces) chicken stock
1 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
3 fresh sage leaves, chopped, plus additional for garnish
2 cups (8 ounces) Wisconsin parmesan cheese, shredded, plus additional for serving
 
Directions:

In Dutch oven or large sauté pan, combine pasta, squash, shallot, garlic, stock, cream, butter, salt, pepper and 3 chopped sage leaves.
 
Bring mixture to boil, reduce heat to medium; cook at a gentle boil 12 to 15 minutes, stirring frequently, until pasta and squash are cooked through and sauce has reduced somewhat and begins to thicken. Remove from heat.
 
Add parmesan and mix well (the sauce will thicken more). Top with additional parmesan and fresh chopped sage and serve immediately.

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