Pasta With Roast Butternut Squash, Ground Turkey, And Pumpkin Sauce

• 1.5 pounds ground turkey
• 1 28 oz can pumpkin puree
• 2 cups chicken broth
• 3 garlic cloves, minced
• 1 1-1.5 pound package of peeled and cubed butternut squash, cut into 1/4 inch cubes
• 6 tablespoons heavy cream
• Tablespoon Kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 pound dry pasta

1. Preheat oven to 375 degrees. In a bowl, mix butternut squash, olive oil, and a liberal amount of salt. Spread over a tin foil-lined baking sheet and bake for 25 minutes.
2. Melt a tablespoon of butter in a dutch oven or large saucepan over medium-high heat. Add the ground turkey and cook, stirring occasionally, until completely brown, 10-12 minutes. Remove from pan and set aside. Throw away any excess liquid
3. Melt the other tablespoon of butter over medium heat and add garlic, stirring until fragrant. Add the pumpkin puree, chicken broth, two teaspoons of salt, pepper, and red pepper flakes. Stir to combine and bring to a boil. Simmer for 10-15 minutes
4. Meanwhile, bring a stockpot full of salted water to a boil. Add pasta and cook until al dente (7-10 minutes). Once finished, reserve 1 cup of the pasta water, then strain the pasta in a colander.
5. Combine everything together. Add turkey, butternut squash, cream, pasta, and water to the pan with pumpkin sauce. Stir to combine, then simmer until slightly reduced.

ground turkey, pumpkin puree, chicken broth, garlic, butternut squash, heavy cream, kosher salt, ground black pepper, red pepper, olive oil, unsalted butter, pasta

Taken from food52.com/recipes/63535-pasta-with-roast-butternut-squash-ground-turkey-and-pumpkin-sauce (may not work)