This one is courtesy of my sister-in-law, containing BUTTERNUT squash, yum! I will have to post a picture after I make it!
This recipe is only supposed to take about 20 minutes to make, so woohoo!
16 ounces uncooked medium shell pasta
1 pkg (12 ounces) frozen butternut squash, thawed
1 can (12 ounces) evaporated milk
2 cups shredded six-cheese Italian cheese blend
1/8 tsp. ground nutmeg
1/2 tsp salt
1-For pasta, bring salted water to a boil. Cook pasta according to package directions. Carefully remove 1/4 cup of the cooking water for later use. Drain pasta and set aside.
2-For sauce, place squash into a saucepan, gradually add milk, whisking constantly. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese. Cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add nutmeg, salt and reserved cooking water. Stir until smooth. Add sauce to pasta. Mix to coat
3-To serve, divide pasta among serving bowls and sprinkle with additional ground nutmeg if desired.
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