-1 butternut squash
- mini pasta
-I also used some water and olive oil, which are not pictured
yep thats it.
Step 1: This step is really up to your own discretion, but I halved my squash to clean it out.
Step 2: This is how I went about cutting my squash...its not exactly the brightest way, I can admit that now. I went about it as a cantaloupe, thinking I'd be able to easily slice out the inside, yep...didn't happen. So...if you have an easier way, do that, and better yet, if your grocery store sells pre-cubed butternut squash, buy it.
Step 3: I added olive oil and water to my pot and then dropped in my squash cubes. It was reminiscent of making pureed baby food minus the olive oil.
Step 4: I actually did this at the same time as Step 3, which is why my pasta was a little over-cooked. Anyways, I've cooked mini pasta 3 times now and every time has amazed me. These little pastas suck up so much water, they are basically like rice. I set them aside after they are done and walk back over 5 minutes later to see that there is no more excess water left!
This is just a picture to see how your squash should be progressing....
Step 5: Use a potato masher once the squash is cooked to smooth out the "sauce"
Step 6: Add cream cheese. I used 3 little blobs. No measurements, just as much as I wanted...I didn't want to add too much. I figured if I wasn't happy with it I could add more.
Step 7: Add the mini pasta. This is what it looked like as a finished product.