Comments on: Pasta with Butternut Parmesan Sauce

By: Rebecca

Rebecca — Sat, 27 Aug 2011 19:53:33 +0000

Having this for dinner tonight, one of my absolute favorites. I don’t even go as far as half-and-half; Silk Almond milk works just fine and makes this dish even healthier!

By: Sam

Sam — Wed, 20 Oct 2010 20:47:47 +0000

I’m trying this recipe tonight only I’m using frozen Butternut squash and replacing the half & half with a few TBS of Greek Yogurt to cut fat and calories but I still can get that creamy taste as if I added half and half. I’m also using bow-tie’s. I’m substituting b/c that is what I have in the pantry. I will comment with reviews although bc Im changing the recipe a bit it may vary!!

By: Kelli @ The Corner Kitchen

Kelli @ The Corner Kitchen — Wed, 01 Sep 2010 15:47:10 +0000

This looks AMAZING!! 90 degrees or not, can’t wait to try it this weekend!!!

By: Welcome Costco Connection Readers! | Good Life Eats

Welcome Costco Connection Readers! | Good Life Eats — Wed, 01 Sep 2010 01:09:38 +0000

[...] Pasta with Butternut Parmesan Sauce [...]

By: sarah (Catch A Cub In Its Den)

sarah (Catch A Cub In Its Den) — Fri, 18 Jun 2010 02:36:21 +0000

this dish looks delicious and addictive! it will definitely be the next pasta i make.

By: Joanne

Joanne — Sun, 31 Jan 2010 16:39:20 +0000

I was never introduced to squash as a child but I probably would have turned my nose up at it. Now, however, I am a verified addict.This looks delicious!

By: Hillary

Hillary — Fri, 29 Jan 2010 17:34:26 +0000

Making this tonight!

By: James

James — Thu, 28 Jan 2010 21:39:15 +0000

I've been trying to find more ways of using butternut squash, the season is almost over! Thanks

By: Jenny

Jenny — Thu, 28 Jan 2010 21:17:44 +0000

The picture alone made my mouth water. I'm hungry for lunch now!

By: Jen @ My Kitchen Addiction

Jen @ My Kitchen Addiction — Thu, 28 Jan 2010 20:44:29 +0000

Looks wonderful! I love the combination of butternut squash and parmesan cheese… I often add butternut squash to my macaroni and cheese, too. It's a great way to thicken the sauce without adding a lot of extra cream/fat.