Pasta with Butternut Parmesan Sauce
- 1 butternut squash weighing about 2- 2 1/2 pounds
- 8 ounces of penne pasta
- 1 tablespoon of olive oil
- 1/2 cup of chopped shallots
- 1/2 cup of packed, freshly grated Parmesan cheese
- 1/2 cup of half and half
- 1/8 teaspoon of grated nutmeg
- 1 tablespoon of finely chopped fresh sage, or according to your personal tastes
- 1 tablespoon of chopped parsley
- 2 teaspoons of lemon juice
- Salt and pepper to taste
- Water or broth as needed to thin the sauce
- Produce
- Butternut squash weighing about 2- 2 1/2 pounds (1)
- Parsley (1 tablespoon)
- Sage, fresh (1 tablespoon)
- Shallots (1/2 cup)
- Canned Goods
- Water or broth as needed to (1)
- Cooking & Baking
- Nutmeg, grated (1/8 teaspoon)
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Pasta & Grains
- Penne pasta (8 ounces)
- Drinks
- Lemon juice (2 teaspoons)
- Dairy
- Half and half (1/2 cup)
- Parmesan cheese, packed (1/2 cup)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published January 27, 2010 (3 years ago).
7 people saved this recipe.
