Kristy's Butternut Squash Farfalle

Butternut Squash Farfalle

A recipe my sister gave to me its a keeper. Happy Fall!

8 oz of Farfalle pasta
8 oz of Mascarpone
1-1/4 lbs of butternut Squash cut into 1 inch chunks
2 Shallots
Sage
¾ cup Parmesean
2 tbsp lemon juice
3 oz Prociutto or Pancetta
½ cup parsley
1 cup panko breadcrumbs
4 tbsp butter
Olive oil
Salt and pepper

Toss butternut squash in olive oil, a bit of salt and sage and roast at 425 degrees for 30 minutes or until tender. Cook pasta, set aside. Mince shallots and chop up prociutto and sauté in 2 tbsp butter, add lemon juice. Add pasta, butternut squash, mascarpone, ½ cup parmesean, ¼ cup parsley to the onions and prociutto. Pour mixture into a greased casserole dish. Mix rest of parmesean, panko, parsley and 2 tbsp melted butter. Spread on top of casserole. Bake at 375 or so for 10 minutes or so.

Arugula Ravioli with Pumpkin Cream Sauce

Well its fall and I need to get back to blogging and posting some fall recipes. The plan is to create the all new Cooking with LC in the QC in the new year so sorry y'all that I haven't been posting work has gotten the best of me lately urgh.

This is a very simple recipe for a week night - you will need a Trader Joe for exact ingredients but feel free to improvise.

INGREDIENTS:

7oz Trader Joes Pumpkin Cream Cheese Spread
Trader Joes Arugula Ravioli
1/4 cup of heavy cream
2 Tablespoons butter
1 teaspoon nutmeg

Melt butter in sauce pan when melted add pumpkin cream cheese and nutmeg slowly stir in heavy cream till sauce is thick and creamy...boil ravioli according to package. Top the ravioli with the pumpkin sauce top with parmesan cheese and serve.