Creamy Squash Penne
Cozy & Comforting
Three Farm Daughters
On Thanksgiving Eve when your benchtops are bursting with fresh-baked pies cooling off and trays of cubed cornbread air-drying for the stuffing; You’re going to need an easy dinner that’s low on dishes.
Not only does this quick, comforting pasta supper respect the fact that today, bench & oven space are prime real estate… But it’s a delicious way to use up that extra pumpkin puree you didn’t use in your pie crust!
Bonus points for being super easy, low-mess and crowd-pleasing. Consider. Dinner. Done.
1 box Three Farm Daughters Penne
3 oz Prosciutto, thinly sliced
15 oz cooked Squash (homemade roasted or steamed squash, or canned puree works fine here too!)
- ½ cup Chicken Stock
- 1/3 cup Cream
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Dried Sage
- ¼ tsp Cumin
1 tbsp Butter
Salt & Pepper to taste
- Fresh Sage for garnish (optional)
Preheat the oven to 350°F and bring a large pot of salted water to boil. Cook penne as directed, then drain and set aside to keep warm.
While pasta is cooking, arrange prosciutto on a lined baking sheet and bake for 10-15 min or until prosciutto is crispy. Allow to cool, then crumble into a small bowl. Set aside while you make the sauce.
For the sauce: In a blender, add the cooked squash, cream, chicken stock and seasoning. Whiz until smooth, then transfer to a saucepan.
- Warm sauce over medium heat, stirring occasionally, then add the butter and stir until melted. Season to taste.
To serve, spoon the cooked penne in bowls or a serving dish and top with creamy squash sauce, crumbled prosciutto and fresh sage to garnish.