- 1 Butternut Squash
- 12 oz Small Pasta Shells
- 1 cup Chicken Broth
- 1 tbsp Olive Oil
- ½ cup Onion, chopped
- 3 tsp Garlic Cloves, minced
- ½ tsp Curry Powder
- ¼ tsp Ground Thyme
- ½ cup Grated Parmesan Cheese
- - Salt & Pepper to taste
Method of Preparation
Preheat oven to 400°F. Line baking sheet with parchment paper.
Cut butternut squash in half, de-seed and place on baking sheet (skin side down). Bake for 40 minutes or until you can easily prick skin with a fork.
Meanwhile, bring a large pot of water to a boil. Add pasta and cooking according to package. Drain and set aside.
Heat olive oil on medium heat in a large skillet. Add onion and cook for 3-5 minutes.
Add garlic and cook for an additional 1-2 minutes or until fragrant. Remove from heat.
Scrape butternut squash from skin. Place in a food processor, along with the onion/garlic mix, thyme, curry powder, chicken broth, salt/pepper. Puree until smooth.
Add pureed butternut squash to skillet over medium heat. Add pasta and stir until well combined and heated through.
Garnish with parmesan cheese and enjoy!