ingredients

1/4 cup olive oil

1-1/2 cups chopped onions

1 cup chopped green bell peppers

1 tablespoon minced garlic

12 ounces (1 package) New Zealand buttercup squash, cut into 1/2-inch dice

1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Vegetable Magic

1-1/2 cups chicken stock

2-1/2 cups heavy cream

14 ounces cooked pasta

3 tablespoons freshly grated Parmesan cheese

2 tablespoons finely chopped green onions

how to prepare

In a skillet, heat the oil over medium heat for 1 minute. Add the onions and bell peppers and cook, stirring frequently, until the onions are a light brown color, about 3 minutes. Add the garlic and squash. Continue to cook, stirring frequently, for 3 minutes. Add the Vegetable Magic and continue to stir until the seasoning darkens slightly, about 1 minute. Add the chicken stock, stir well and return to a boil. Continue to boil, stirring frequently, until the squash is fork tender, about 5 minutes. Add the heavy cream, then return to a boil and simmer for 5 minutes. Add the pasta and toss until the pasta is evenly coated and heated through, about 3 minutes. Stir in the Parmesan cheese and green onions. Serve immediately.

Buttercup Cream Pasta

from the kitchen of Chef Paul Prudhomme

Makes 6 servings