Butternut Squash Bowties

So no words were spoken while eating this meal, with the exception of a few "mm's" and "oh's" it was quiet, some serious devouring was taking place.

This recipe was adapted from a Giada de Laurentis recipe. I added a couple different things and changed up a few ingredients. It is overall the same, but awesome! I served it up with a side of thinly sliced flank steak, the recipe had called for prawns (which I would have LOVED, but Stephen can't eat shrimp). Guess I have to cook some beef to satisfy the hubby sometimes!

Served as a side with steamed broccoli
and a pretty amazing flank steak!

2 tablespoons olive oil

1 pound butternut squash, trimmed and cut into 1 inch cubes

4 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon dried oregano

1/2 teaspoon black pepper

1 cup chicken stock (or you can use veggie)

1 pound bow tie pasta (this would also be excellent with brown rice pasta)

1/2 cup chopped basil

1/2 cup shredded Parmesan Cheese

3/4 cup milk

Directions:

• Cook the pasta, drain and set aside
• Warm the olive oil in a large skillet, then add the butternut squash, garlic and seasonings.
• Saute until the squash is golden brown and tender.
• Add the chicken stock and bring to a simmer. Cover and cook until the squash is very soft.
• Trasfer to a blender or food processor and puree.
• Add the pureed squash back into the pot, the milk and cooked pasta. Stir to combine. If it is still a little dry add more milk (up to 1/4 cup more).
• Add basil and cheese and serve warm!