4 cups butternut squash 5 cloves garlic 1 1/2 C whole milk 1 1/2 C chicken broth 1 tbsp Hungarian Hot Paprika 2 tsp ground mustard 1 tbsp salt 2 tsp white pepper 1/8 tsp nutmeg
Place these ingredients in a pot heat to boil and then simmer until squash is soft, about 15 min. Pour I to blender and blend until smooth. Return to pan.
2 cups sharp cheddar 1/2 C parmesan Chopped fresh Italian Parsley 1 lb pasta, cooked al dente
Add the cheeses and parsley and stir until cheese has melted. Stir in pasta and add to casserole. Top with 1/2 C homemade toasted breadcrumbs mixed w 2 tbsp butter. Bake at 350 for 30 min.
2 Comments
4 cups butternut squash
5 cloves garlic
1 1/2 C whole milk
1 1/2 C chicken broth
1 tbsp Hungarian Hot Paprika
2 tsp ground mustard
1 tbsp salt
2 tsp white pepper
1/8 tsp nutmeg
Place these ingredients in a pot heat to boil and then simmer until squash is soft, about 15 min. Pour I to blender and blend until smooth. Return to pan.
2 cups sharp cheddar
1/2 C parmesan
Chopped fresh Italian Parsley
1 lb pasta, cooked al dente
Add the cheeses and parsley and stir until cheese has melted. Stir in pasta and add to casserole. Top with 1/2 C homemade toasted breadcrumbs mixed w 2 tbsp butter. Bake at 350 for 30 min.
Looks yummy