Pastina with Butternut Squash

Ingredients:

• 12 oz, stelline pasta
• 2 tbsp, il Fustino Santa Barbara Estate Blend Extra Virgin Olive Oil
• 1 shallot - minced
• 1 tsp, fresh thyme - chopped
• Small butternut squash, 1/2 inch diced (4 cups)
• 4 cups, chicken broth
• 1 tbsp, il Fustino Garlic Olive Oil
• 2 tbsp, cold butter
• 1/2 cup, Pecorino Romano cheese - grated

Directions:

Bring a large pot of water to a boil, cook pasta al dente. 

Meanwhile, in a skillet saute shallot with 2 tablespoons olive oil for two minutes, until translucent. 

Stir in butternut squash and thyme, saute for several minutes, then add chicken broth and simmer until butternut squash is cooked through. Strain butternut squash and let cool down slightly. Carefully process butternut squash and Garlic Olive Oil in a blender until smooth. 

Place squash sauce in a skillet and bring to a simmer. 

Drain pasta and add to the squash sauce, combine for 1 minute over medium heat, until dish is creamy and well combined. 

Remove from heat. Stir in cheese and butter, top with more fresh thyme before serving. 

Enjoy!