Nutty, slightly sweet and very mild creamy butternut squash pasta is the perfect dish to throw together when you're recovering from a surgery. Which I am. An elective surgery that will take more than a week to heal properly and unfortunately takes me away from my wonderful toddler. My husband has stepped up to care for both me and our two year old son. It's an exhausting double job and hasn't left him any time to cook. This recipe, which turned out surprisingly delicious, was an attempt to use what we had in the pantry and to be a snap to assemble.
To make this into an exceptionally easy recipe will require getting your hands on some pre made butternut squash soup*, or having some leftover to hand. Once you have that this is probably the quickest, easiest pasta dish you will ever prepare in your life. And it is delectable and warming on a cold night.
Creamy Butternut Squash Pasta
1/2 cup butternut squash soup
12 ounces small pasta shells
1 ounce grated parmesan
1 Tablespoon butter
Tiny pinch grated nutmeg
Salt, to taste
1. In a large pot bring 6 quarts of salted water to a boil. Cook pasta according to package directions.
2. Drain pasta. While the same pot is still hot, melt butter and add a sprinkle of nutmeg. Stir in the soup, then the pasta while it's still hot. Grate parmesan generously over pasta and stir to melt.
Serve hot, garnished with minced parsley.
*our premade soup was very basic and had only stock, squash puree and a small pinch of powdered onion and garlic.