Buttercup Cream Pasta is a luscious seasonal dish that will surprise with amazing flavor. Everyone will enjoy this wonderful dish.
Buttercup Cream Pasta

Buttercup Cream Pasta
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 6 servings
  • 1/4 Cup olive oil
  • 1 1/2 Cups chopped yellow onions
  • 1 Cup chopped green bell peppers
  • 1 Tablespoon minced garlic
  • 12 ounces Buttercup or Turban squash
  • 1 Tablespoon plus 2 teaspoons Chef Paul Prudhomme's Vegetable Magic
  • 1 1/2 Cups rich chicken stock
  • 2 1/2 Cups heavy cream
The Pasta
  • 14 ounces cooked pasta
  • 3 Tablespoons freshly grated Parmesan cheese
  • 2 Tablespoons finely chopped green onions
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the Parmesan cheese and green onions.
  5. Serve immediately with extra Parmesan to taste.


Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.