Blog Archives - foodsofjane

Ingredients

• 3/4 lb fettuccini pasta (3/4 of a standard box)
• 10 oz Athenos Feta Cheese Chunk (about 3/4 of the 16 oz block)
• 1 peeled and cubed butternut squash
• 10 garlic cloves
• 1/4 cup evoo
• 1/2 tsp salt
• 1/2 tsp black pepper
• Reserved pasta water for thinning out the sauce
• 1/2 cup diced onion
• 5-6 sage leaves
• 8-10 garlic cloves
• 2 peeled and cubed butternut squashes
• 1/3 cup white wine
• 32 oz chicken or vegetable broth, (plus more for thinning out the soup texture to your liking)
• 1 cup milk (I suggest heavy cream or half and half)
• 1/2 cup ricotta cheese (you can swap out for any kind of cheese that will melt!)
• Optional tortellini (I used a pound but you can use as much as you'd like for the amount of people you're serving!)