It’s time to pull out some of your butternut squash from fall! This pasta recipe is a quick but filling dinner.
- 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
- Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
- Drain the pasta, reserving ¼ cup of the cooking liquid, and return it to its cooking pot.
- 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.
- Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken.
- If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
- 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