1 butternut squash, peeled and cubed
4 shallots, diced
18 ounces hard apple cider
3 tablespoons butter substitute
1 teaspoon nutmeg, freshly grated
Freshly ground black pepper, to taste
1 cup reduced fat parmesan cheese, freshly grated
1 pound whole wheat penne pasta
Instructions
Saute the shallots in oil until soft, and then add the squash. Cook, stirring, about 5 minutes. Then, add the cider, butter substitute, nutmeg and black pepper.
Bring to a boil and simmer until the squash is very soft, about 20 minutes or less. Add more cider if the sauce starts getting thick. At this stage, you can either mash the sauce in the pot or puree it in a food processor. You can also leave it as is.
Drain the cooked pasta and return it to the cooking pot. Pour in most of the sauce, saving about a cup , and the parmesan, and thoroughly combine.
4 shallots, diced
18 ounces hard apple cider
3 tablespoons butter substitute
1 teaspoon nutmeg, freshly grated
Freshly ground black pepper, to taste
1 cup reduced fat parmesan cheese, freshly grated
1 pound whole wheat penne pasta
Instructions
Saute the shallots in oil until soft, and then add the squash. Cook, stirring, about 5 minutes. Then, add the cider, butter substitute, nutmeg and black pepper.
Bring to a boil and simmer until the squash is very soft, about 20 minutes or less. Add more cider if the sauce starts getting thick. At this stage, you can either mash the sauce in the pot or puree it in a food processor. You can also leave it as is.
Drain the cooked pasta and return it to the cooking pot. Pour in most of the sauce, saving about a cup , and the parmesan, and thoroughly combine.
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