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Maria’s Butternut Squash Pasta
Whew! Thanksgiving Day 2016 is behind us! If you are like me you spent the weekend decorating for Christmas, finding super savings in all of the weekend sales and finishing the leftovers from Thanksgiving! So by now, I think we might all be a little tired of the turkey, ham, yams, mashed potatoes and such, right? Well here’s an easy and tasty twist on pasta that my family really enjoys.
This recipe has a light creamy texture that doesn’t sit heavy in your stomach, and a slight sweetness from the roasted squash (leftover from Thanksgiving). I added ham this time (the last of the Thanksgiving leftovers) but you can add bacon, prosciutto or leave the meat out entirely!
- 4 Cups butternut squash, peeled, in ¾” cubes
- 3 Tablespoons olive oil
- 1 ½ Cups ham in ¼” cubes
- 1 Medium onion chopped
- 1 ½ Cups baby portobello mushrooms, sliced
- 3 Cups chicken broth
- 1 Cup mascarpone cheese
- ½ Cup parmesan cheese
- ¼ Cup parsley
- 1 lb of your favorite pasta cooked al dente
- Kosher salt & pepper
- Preheat oven to 400 degrees. Season squash with salt and pepper, add 1 tablespoon of olive oil and toss to coat. Place on cookie sheet in one layer and roast for approximately 15-20 minutes (squash should be slightly tender but not fully cooked.
- Add 2 tablespoons olive oil to a heavy sauce pan, add ham cubes and saute until they are slightly browned. Add onions and continue cooking until slightly translucent. Add mushrooms and cook until they begin to caramelize. Season with salt and pepper.
- Add 2 Cups chicken broth and squash, stir and simmer until squash is soft ( 5 to 10 minutes)
- At the same time cook pasta al dente, per package directions.
- Combine last cup of chicken broth with mascarpone to form a creamy sauce, add to pan and stir to combine.
- Add parmesan, parsley and cooked pasta and stir gently. If the sauce is dry, add a bit of the pasta cooking liquid and stir through.
- Serve immediately.