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  • Squash Pasta

    1 vote
    Squash Pasta
    Servings: 8
    by Kyra Martin
    119 recipes
    >
    This happened out of needing to use up some ingredients. But boy! Was it good!!!

    Ingredients

    • 1 acorn squash
    • 1 large shallot, minced
    • 2 T minced garlic
    • 1 thinly sliced chicken breast, optional
    • 1/4 c dry white wine. I used Chardonnay.
    • 1 c , or so, heavy cream
    • 1 tsp freeze dried basil
    • 1/2 - 3/4 c shredded Parmesan
    • 2 T chopped parsley
    • 2 pounds cheese tortellini, I used one of the Costco packs
    • Olive oil
    • Salt
    • Pepper

    Directions

    1. Cut the squash into quarters and take out the guts and seeds.
    2. Drizzle with olive oil, salt and pepper.
    3. Roast at 400 degrees until tender, about 35 minutes. Set aside to cool.
    4. Bring a large pot of salted water to a boil.
    5. Add the tortellini and cook until desired doneness.
    6. In a large skillet, heat some olive oil over medium heat.
    7. Sauté the shallot until golden, add the garlic.
    8. Add the thin sliced chicken, salt, pepper and cook until done.
    9. Add the wine to deglaze the pan.
    10. Add the cream and basil.
    11. Simmer for about 5-6 minutes to reduce the cream some.
    12. Add the Parmesan.
    13. Stir the sauce into the drained, cooked pasta.
    14. Remove the cooked squash from the skin and cut into pieces.
    15. Mix into the pasta with the parsley.
    16. Top with more Parmesan and parsley as desired.

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