Ingredients:
- 8 oz. pasta
- 1 small butternut squash
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper to taste
Begin by peeling and dicing the butternut squash into small cubes. In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the butternut squash and garlic, and sauté until the squash is tender and lightly browned, about 10 minutes.
Add the heavy cream and Parmesan cheese to the skillet with the butternut squash. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
Add the cooked pasta to the skillet with the sauce and toss to coat. Serve hot and enjoy!