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Ingredientes
- 10 ounces (about 4 cups) of butternut squash cut into ¾ inch cubes
- 2 Tablespoons Olive Oil
- 4 Cloves of Garlic - chopped
- 1 Portobello mushroom sliced thin
- 1 ½ Cups of Milk
- ½ cup fresh grated Parmesan cheese
- 1 pound of whole wheat rotini style pasta
View Full Recipe at Simple and Savory
