🫙 From the Spice Rack
Pasta with Winter Squash
1 1/2 lbs squash, butternut -- cooked 3 tbsps vegetable broth 1 med onion -- chopped 2 cloves garlic -- minced 1/2 c vegetable broth 1/2 c 1% low-fat milk 1/2 c lf Monterey jack ch...
maineasy
Ingredients8 items
Ingredients
- 11/2 lbs squash, butternut -- cooked
- 3tbspvegetable broth
- 1med onion -- chopped
- 2clovegarlic -- minced
- 1/2cup vegetable broth
- 1/2cup 1% low-fat milk
- 1/2cup lf monterey jack cheese -- shredded
- 1/2tspsalt
Directions
- 1
1 1/2 lbs squash, butternut -- cooked 3 tbsps vegetable broth 1 med onion -- chopped 2 cloves garlic -- minced 1/2 c vegetable broth 1/2 c 1
- 2
Cover and cook on high 10-12 minutes, rotating once
- 3
When cool, scoop out flesh and mash with a fork
- 4
In frying pan, saute onion and garlic in few tbsp broth until translucent
- 5
Add cooked squash, broth, milk and cheese
- 6
Stir until cheese melts and mixture thickens somewhat
- 7
Season with salt and pepper, turn off heat and stir in sun-dried tomatoes
- 8
Pour sauce over cooked pasta and sprinle with parsley.