INGREDIENTS
2 cups
Butternut squash
1 cup
Carrots
3 cloves
Garlic
1/2 cup
Onion
1 tsp
Parsley, dried
1 15 ounce can
Pumpkin puree, cooked
1 28 ounce can
Tomatoes
1/2 cup
Chicken broth or stock
1
Pasta, Hot cooked
1/4 tsp
Black pepper
1 pinch
Cayenne pepper
1 tbsp
Granulated or brown sugar
1/2 tsp
Italian seasoning
1 tsp
Salt
1 tbsp
Butter
1/2 cup
Half and half or cream
1
Parmesan cheese