Pumpkin Pasta Risotto
meganamcewen
Pasta risotto to celebrate autumn.
ingredients
- 2 1-inch circled of butternut squash, cubed
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- Dried penne pasta
- Chicken broth
- Broth seasonings (salt, pepper, cayenne, herbs, tiny pinch cinnamon, and balsamic vinegar)
directions
- 1
Boil squash in broth with seasonings until tender. Puree until smooth, then set aside.
- 2
Saute onion and garlic in olive oil until fragrant. Add penne and toast slightly. Add reserved squash puree and brown slightly. Add hot chicken broth, a little at a time, until pasta is cooked.
notes
Great served with bleu cheese and/or toasted walnuts
Source: meganamcewen
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