Fall into Truffled Butternut Squash Pasta
To me, nothing screams fall like the aroma of sweet butternut squash roasting in the oven. But let’s face it, I don’t always have an extra hour to cut, roast and puree squash, but luckily we can still enjoy fall flavors with butternut squash-filled ravioli and homemade gorgonzola pesto. I usually make my own cream sauce from scratch but this week it just so happened that I had some leftover light Garlic Alfredo Sauce from Aria’s Frozen party “Swedish Meatballs” so I thought I’d try that out for a change. And since One Crafty Kitchen is all about saving you time with short cut recipes that look gourmet and taste amazingly fresh, here you go!
Make it Your Way
I love pasta and as you can probably tell from the recipe collection, I enjoy getting creative with it. Because who wants to eat the same spaghetti and meatballs week after week? I mean, if we’re going to splurge on a carb-filled meal, it might as well be absolutely spectacular! Not only does this fall-inspired pasta taste amazing, but it’s so quick and easy to make. If you have learned anything from me and keep pesto sauce, leftover ground up rotisserie chicken and a well-stocked pantry, then you can throw this meal together in less than 15 minutes!
For some additional protein, just toss some cooked ground chicken, prosciutto or, my personal favorite, heart-healthy candied walnuts, into the sauce. But since my husband loves bacon almost as much as I love cheese, this time I opted for crumbled bacon, which thanks to convenient little packages of all-natural cooked and crumbled bacon, instant smoky flavor is always within reach.
Suggested Wine Pairings
The sweet and savory flavors in this dish call for a versatile wine like a Pinot Noir, Nebbiolo or Valpolicella. The subtle earthiness and spice emphasize the chicken and sage, while the wine’s fruit forward characteristics will compliment the butternut squash and apple. A wine with a rich body will stand up well to the blend of cheese and cream. A crisp white wine with lively acidity, like a Sauvignon Blanc or Pinot Grigio would also pair well and cut through the richness.