It’s time to pull out some of your butternut squash from fall! This pasta recipe is a quick but filling dinner.

Ingredients:

• 10 ounces dry linguine pasta
• 1 pound of cooked chicken breasts (grilled, roasted, rotisserie, etc), sliced
• ½ cup cooked crumbled bacon
• 1 and ½ cups butternut squash puree (fresh, frozen or canned). If using frozen puree, thaw before use.
• ¼ cup heavy cream
• ⅓ cup freshly grated Parmesan cheese
• salt and pepper to taste
• ¼ cup chopped parsley

Instructions:

1. Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
2. Drain the pasta, reserving ¼ cup of the cooking liquid, and return it to its cooking pot.
3. Place the pot over medium heat and add the butternut squash puree, heavy cream, Parmesan cheese. Stir to coat the pasta evenly; season to taste with salt and pepper.
4. Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken.
5. If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
6. Arrange the chicken and bacon over the top of the pasta and sprinkle with parsley. Serve immediately.

Recipe and photo source: Dinner at the Zoo