Wednesday, September 17, 2014

Sautéed Butternut Squash Pasta

Serving: 6

1 lb. of angel hair pasta
1 pint of cherry tomatoes 
2 cups of frozen cubed butternut squash 
1/2 cup of olive oil 
1/3 cup of white wine
3 tablespoons of milk
1 cup of parmesan cheese

1. Cook pasta as directed from box. Set aside and let cool
2. Wash cherry tomatoes and cut each in half
3. In a saucepan, sauté the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be "mushy", place the butternut squash in the saucepan
4. After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down
5. Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency 
6. Once placing the tomatoe-buttnernut squash sauce onto the pasta, place cheese to your liking
-Serve warm-