Prepare the Butternut Squash Sauce

Prepare the Dish

  • Penne pasta 2.0 lbs
  • Butternut Squash Sauce, prepared 2.0 qts
  • Chicken, roasted, pulled 2.5 lbs
  • Sun-dried tomatoes, julienned 2.0 cups
  • Nutmeg, grated, as needed
  • Parmesan cheese, grated 10.0 oz
  • Sage leaves, fried 20.0 each
  1. Prepare the Butternut Squash Sauce

    • Toss together the butternut squash, rosemary, olive oil, salt and pepper in a large bowl. Place on a sheet tray and roast for 15-20 minutes at 375°F or until all pieces have softened.
    • Transfer the cooked squash to a blender and purée together with the white wine.
    • Combine the butternut squash purée and prepared LeGoût® Cream Soup Base in a pot over medium heat, whisking constantly, until the sauce comes to a simmer.
  2. Prepare the Dish

    • Cook the penne.
    • Combine cooked pasta, prepared Butternut Squash Sauce, pulled chicken, and sun-dried tomatoes. Cook over medium heat until all ingredients are warmed through.
    • Lightly grate nutmeg over the pasta, and top with parmesan cheese, and fried sage leaves.