INGREDIENTS
1 medium
Butternut Squash (peeled and diced)
1 medium
Yellow onion
4 Ts
Chopped sage leaves
1 t
Minced rosemary leaves
3/4 t
Salt
1/4 t
Black pepper
3 Ts
Olive oil
1/2 cup
Crumbled bacon
1 pound
Shell pasta
1 cup
Milk
3/4 cup
Chicken broth
2 ozs
Cream cheese
2 Ts
Flour
3/4 t
Salt
1 cup
Canned pumpkin purée
1/2 cup
Parmesan cheese
NOTES
Taken from Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones
Megan Norton • 2019-12-22