Einkorn Pasta and Butternut Squash

By lindaauman

Jovial has an incredible line of gluten free and einkorn pasta.

Ingredients

• 1 butternut squash, roasted
• 1/2 cup cream
• 2 tbls extra virgin olive oil
• 1/2 white onion, diced (about one cup)
• 1 garlic clove, pressed or minced
• 3 tbls flour
• 2 cups chicken broth
• 1/2 cup freshly grated pecorino romano cheese or parmesan
• 1 tsp salt dash of fresh cracked pepper
• 2 cups shredded chicken
• 1 tbls fresh sage
• julienned penne pasta, 12oz pkg

Details

Adapted from myhumblekitchen.com

Preparation

Step 1

In a blender, blend about 2 cups of the roasted butternut squash with 1/2 cup of cream; set aside. (Also, save 1 cup of this butternut squash puree for your sweet dessert of the week, butternut squash chocolate chip muffins)

Bring a large pot of water to a rolling boil. Add about 3 tbls of salt and cook the pasta according to package directions.

In a skillet or cast iron pan, gently bring 2 tbls of olive oil to heat. Add the onion and garlic and saute until transluscent; 5-8 minutes.

Slowly whisk in the flour and cook for 1-2 minutes or until slightly browned. Whisk in the chicken broth, bring to a simmer and continue to whisk until thickened.

Add 1 cup of the butternut squash puree, 1/2 cup pecorino romano cheese (or parmesan), 1 tsp large granule salt, and a dash of freshly cracked pepper.

Continue to cook for an additional minute or two. Once the butternut sauce is complete, add it to the pot of cooked pasta with the shredded chicken and 1 tbls of fresh sage; mix through.

Garnish with freshly grated pecorino romano or parmesan cheese, fresh sage, and a few sliced pieces of roasted butternut squash.