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creamy kabocha squash noodles



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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $7.28 /serving


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Step 2

Cut squash in half and poke some holes in the outer peel with a fork. Microwave squash in 5 minute bursts on high, cut side down, until the squash is very tender. (10-15 minutes depending on squash and microwave power). Let squash cool a bit. Then scoop out seeds and scoop squash flesh into a bowl.

Step 3

Cook pasta according to package in salted water until it’s al dente. Reserve 2 cups of pasta  cooking water. Drain rest of pasta and set aside.

Step 4

In a medium skillet add olive oil over medium heat. Add onions, garlic, and cashew nuts. Cook until veggies soften, 3-4 minutes.

Step 5

Add squash and onion mixture to a food processor along with 1 cup of pasta cooking water. Pulse until smooth. If the sauce seems very thick, add more water. It should be thick, but pourable.

Step 6

Add squash puree to pot along with nutmeg, cayenne, and half and half. Stir together and then fold in noodles. Toss to combine and season with salt and pepper.

Step 7

Serve noodles garnished with chopped chives and Parmesan cheese.

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