Roasted Butternut Squash and Sun-Dried Tomato Chicken Pasta

A perfect Autumn dish for the dark weather ahead of us! This recipe is just as delicious if you omit the chicken or use dairy free ingredients.

Here’s a recipe from one of my favorite chefs, Teighan Gerard, author of the cookbook series Half Baked Harvest. Click Here for more recipes.

Ingredients

• 1 tablespoon extra virgin olive oil

• 2 cups cubed butternut squash

• 6-10 cloves garlic

• 1 shallot, quartered

• 2 tablespoons chopped fresh sage

• 1 tablespoon chopped fresh rosemary

• kosher salt and black pepper

• 1 cup heavy cream

• 1 cup grated parmesan cheese

• 1 jar (8 ounce) oil-packed sun-dried tomatoes

• 1 pound boneless skinless chicken breasts, cubed

• 4 tablespoons Italian seasoning 

• chili flakes

• 2 tablespoons salted butter

• 1 pound short cut pasta

Instructions:

1. Preheat oven to 400° F.

2. On a baking sheet, toss together the olive oil, butternut squash, garlic, shallot, sage, rosemary, salt, and pepper. Bake 20 minutes, until the squash is tender.

3. Add the butternut squash, garlic, and shallot to a food processor. Puree until smooth. Add 1/3 cup cream/milk and 1/3 cup parmesan. Season with salt and pepper. Blend until creamy.

4. Meanwhile, drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.

5. Set the pot over medium-high heat. Add the chicken, 2 tablespoons of Italian seasoning, salt, and pepper. Cook until golden brown, 5 minutes. Remove the chicken from the pot.

6. To the same pot, add the butter and 1 tablespoon Italian seasoning. Cook until fragrant, 1 minute. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the butternut puree, 2/3 cup cream, 2/3 cup parmesan, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.

7. Serve topped with parmesan and basil.