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Butternut Squash, Chicken & Almonds Pasta

A terrific quick week-night dinner that can easily be made without meat for a healthy vegetarian meal.
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Ingredients Method

Ingredients
  

  • 1 butternut squash cut and roasted
  • 1 shallot minced
  • 1 rotisserie chicken shredded
  • 1 lemon juiced
  • 1/2 cup smoked almonds diced fine
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 springs sage minced
  • 1 cup parmesan cheese (freshly grated)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 box Cavatelli pasta or whatever pasta you like
  • 1/2 cup heavy cream

Method
 

  1. Preheat oven to 400°
  2. Peel butternut squash, dice and place in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss and place on an cookie sheet that isn't greased. Spread out evenly and roast in the oven for 9-11 minutes.
  3. Cook Pasta according to package directions. Drain and set aside. Saving a cup of the pasta water.
  4. In a large skillet melt butter and olive oil over med-high heat add the shallots and sauté for about 6 minutes or until translucent. Add minced sage and chopped almonds and stir. Add roasted butternut squash, rotisserie chicken and stir. Turn down heat to med-low.
    Add lemon juice, pasta and taste for seasonings, adding more salt and pepper according to your taste, while stirring.
    Add the cup of pasta water (slowly) if the dish seems too thick. Add heavy cream slowly as well stirring the whole time. Finally, add in parmesan cheese and add more if need be.
    Happy Eating!!