Recipes

Ingredients

• 3 cups (750 mL) chopped butternut squash
• 1/3 cup (75 mL) 35% whipping cream
• 1/4 cup (60 mL) reduced-sodium chicken broth
• 1/2 tsp (2 mL) salt, divided
• Pinch ground nutmeg
• 12 oz (375 g) spaghetti
• 2 tbsp (30 mL) olive oil
• 1 pkg (125 g) Mastro® Capocollo, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1/3 cup (75 mL) grated Parmesan cheese
• 1/4 cup (60 mL) finely chopped fresh parsley
• 1 tsp (5 mL) pepper

Directions

1. In large pot of boiling salted water, cook squash for 10 to 15 minutes or until tender but not mushy. Drain well. In blender, purée squash, cream, broth, 1/4 tsp (1 mL) salt, and nutmeg until smooth.
2. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/3 cup (75 mL) cooking liquid.
3. Heat oil in large skillet set over medium heat; cook capocollo, onion and garlic for 3 to 5 minutes or until capocollo starts to brown and onion is slightly softened.
4. Add pasta, reserved cooking liquid, squash mixture and remaining salt to skillet. Cook for 1 to 2 minutes or until pasta is well coated. Stir in Parmesan, parsley and pepper. Serve immediately.
5. Tips: Substitute chives for parsley if desired. Use gluten-free pasta if desired.