At the farmers market this past weekend, I came across fall squash — including butternut. I knew it was early for autumn squash, but couldn’t resist the urge to pick up one of each and kickstart cooking with fall ingredients. I’m not the only one ready for fall; on social media, people are asking whether September 1 is too early to start decorating for fall. Though I’m not ready to pull out the pumpkins and fall leaves decor yet, I am ready to change things up in the kitchen. This recipe is a great light meal for the transition from summer to fall. If you want a vegetarian version, omit the chicken and add broccoli or peas. If you prefer dairy-free, use coconut milk and coconut cream for the milk and butter and leave out the cheese. The best part of this recipe is you can make it a more hearty meal for mid to late fall by turning it into a bake. Add the completed pasta recipe to a casserole dish and top it with crushed crackers or seasoned bread crumbs and a generous amount of cheese, then baking it in a 375-degree oven until golden brown and bubbling. 

Butternut Squash Penne with Chicken 
Serves 6

Ingredients
2 pounds butternut squash, peeled, seeds removed, and cubed
1 pound skinless chicken breasts
Dried thyme, to taste
Salt and pepper, to taste
2 tablespoons olive oil
2 shallots, minced
2 garlic cloves, minced
1½ cups chicken stock
1 pound penne
⅓ cup milk
2 tablespoons unsalted butter
⅓ cup Parmesan cheese, plus more for serving
1 tablespoon sage, finely minced
Pinch nutmeg

Directions

1. Bring a large pot of salted water to a boil.
2. Sprinkle each side of the chicken breasts with thyme, salt, and pepper. Heat a lightly oiled deep skillet over medium heat and cook chicken until browned and cooked through, about 4 to 6 minutes on each side. Set chicken aside on a plate.
3. Using the same skillet over medium-high heat, add 2 tablespoons of olive oil. Add shallots and garlic, stirring until softened but not browned. Add the butternut squash and season with salt and pepper. Cook for about 5 minutes to add a little color to the squash, Then add the chicken stock and bring to a simmer. Simmer for 15 minutes or until the liquid is reduced by half and the squash is fork-tender.
4. Add pasta to the boiling water and cook according to label, reserving one cup of pasta water when finished. Meanwhile, using a blender or immersion blender, puree the squash until completely smooth. 
5. Pour the squash back into the pan and stir in milk, butter, cheese, nutmeg, and sage. Heat on medium-low and stir until combined and cheese is melted. Slice and add the chicken to the sauce and cook until chicken is warmed through.
6. Add the pasta to the sauce and chicken and toss to evenly coat. If the sauce is too thick, thin with reserved pasta water. Taste and season with salt and pepper if needed. Serve warm garnished with more parmesan cheese. 

Unpretentious People Say...

Other Articles You Might Enjoy