If you are tired of pasta with tomato based recipe here is something different for fall with beautiful orange hues,a squash based one. Squash by itself in soups are too pasty and thick for me I feel it needs something to cling on to and pasta allows to do just that :)
Daughty brought this recipe from the store while she went shopping with her dad. She is such a picky eater when it comes to regular meal so when she said she really loved sample I knew that should be a hit recipe.
To make puree: I usually boil a small piece of squash and a small piece pumpkin in just enough water and when it cooks almost all the water would dry up, drain off if anything is left and let it cool then either mash or grind it to puree.It should be really thick.
I have omitted few things from the original recipe that is yogurt and egg.U may use that too if u want.
Acorn squash puree- 1/2 cup (thick)
Pumpkin puree-1/2 cup (thick)
Rigatoni pasta - 8 oz or 1 cup
Cream cheese- 4 oz
Onion powder-1/4 tsp
Garlic powder-1/2 tsp
Parmesan cheese -1/4 cup
Salt and Pepper to taste
1. Cook pasta according to the package instructions.
2.Meanwhile combine milk, puree, cream cheese garlic powder, onion powder salt and pepper and microwave on high for 2 minutes until the cheese melts.Keep aside.
3.Drain the cooked pasta combine it with the prepared mixture and 1/2 of Parmesan cheese heat on low flame for two minutes or until hot.
4.Sprinkle Parmesan cheese on top and serve.
You may use canned puree too.
Hope to hear from you lovely people out there.
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