Butternut Squash Parmesan Pasta

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Butternut Squash Parmesan Pasta

Ingredients:

  • 4 cups (32 ounces) chicken stock
  • 1 cup heavy whipping cream
  • 3 cups (12 ounces) uncooked penne pasta
  • 3 cups cubed butternut squash (1/2-inch cubes)
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter, cubed
  • 3 fresh sage leaves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces Parmesan cheese, finely shredded (2 cups)
  • Fresh sage leaves, minced

Directions:

  1. Combine the chicken stock, cream, pasta, squash, shallot, garlic, butter, sage, salt and pepper in a Dutch oven over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium; gently boil for 12-15 minutes or until the pasta and squash are tender and sauce begins to thicken, stirring frequently.
  2. Remove from the heat. Gradually stir in parmesan until melted. Garnish with sage. Serve immediately.

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