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Butternut Squash Alfredo Pasta

Yield: 4-6 servings

Ingredients

Reorder #
Name
Amount
381783
3/4 cup
Market Item
Butternut Squash, cubed
1 lb.
424307
1/2 cup
883661
1 lb.
217703
2 cups
357220
1/2 cup

Preparation Instructions

Wash hands.

In a medium size saucepan, add the cream, butter, squash and vegetable stock. Bring to a boil. Reduce to a simmer and continue cooking until the squash is tender, about 15 minutes. Puree using an immersion blender (you could also transfer into a regular blender) until creamy and smooth. Season with nutmeg and salt.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Stir the pasta, cooked broccoli, and Parmesan into the squash sauce and toss until well coated. Add the reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Top with bacon crumbles.