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Export 10 ingredients for grocery delivery
Step 1
Heat a large, deep skillet over medium heat.
Step 2
Add the olive oil, garlic, thyme and red pepper flakes, and saute until fragrant.
Step 3
Add the chopped butternut squash and stir until coated.
Step 4
Add the chicken stock and cover. Let simmer for about 15-20 minutes, or until the butternut squash is soft.
Step 5
Meanwhile, set a large pot of salted water to boil and cook pasta according to package directions.
Step 6
When the butternut squash is soft, turn off the heat under the skillet and allow it to sit uncovered for a few minutes.
Step 7
Add the cream and parmesan, stir well, and puree with an immersion blender until the sauce is silky smooth (using a regular blender works too!)
Step 8
Drain the pasta and add it into the skillet , tossing it well in the sauce to coat.
Step 9
Sprinkle the top with some more freshly shredded parmesan, few sprigs of fresh thyme, and additional red pepper flakes, if desired.
Step 10
Serve immediately.
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