Total Steps
3
Ingredients
11
Tools Needed
2
Ingredients
- thyme(optional)
- salt and pepper(optional)
- 2 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
- 2 cups chicken stock
- 1/4 cup brown sugar
- 1 onion, sliced thinly
- 4/3 tablespoons butter
- 2 teaspoons olive oil
- 1 pound butternut squash
- 1 pound fresh pasta
Instructions
Step 1
<a href="/technique/XZFHRHHF/heat">Heat</a> the oil and butter and add the onion, sautE until the onion is translucent. Add the <a href="/technique/D434P8MH/brown">brown</a> sugar, cook until the sugar is <a href="/technique/PXKXVQTM/dissolved">dissolved</a> and the onions are <a href="/technique/MX6TH84F/caramelized">caramelized.</a> <a href="/technique/DRM2WPZ4/stir">Stir</a> in the squash chunks. Add the chicken stock, <a href="/technique/H3TYV2MZ/reduce">reduce</a> <a href="/technique/XZFHRHHF/heat">heat</a> to low. Cook the squash is tender and <a href="/technique/LXP6HLBF/thickened">thickened</a>, about 20 minutes. Add the cinnamon, lemon <a href="/technique/QDWRNXYW/juice">juice</a>, <a href="/technique/DPSVTKVY/salt">salt</a> & pepper and if you like a bit of thyme.
Step 2
Toss with hot pasta.
Step 3
NOTES : Wholesale and Mail order in Princeton NJ