Ingredients

The following ingredients have 6 Servings
  • 1 cups medium sized butternut squash (roasted (makes about 4 of pureed squash))
  • 1 large onion (minced)
  • 3 cloves of garlic (minced)
  • 1 tbsp butter
  • 1/2 tsp ground sage
  • 1 1/2 cups whole milk
  • 1/3 cup shredded parmesan cheese
  • spaghetti noodles

Instruction

  • For this recipe I like to roast the butternut squash first. I find it has the best flavour.
  • Cut the butternut squash in half lengthwise, and scrape out the seeds. Lay the 2 halves on a baking sheet, cover with tin foil, and roast in a 400 degree oven for about 1 1/2 hours.
  • Once the squash is roasted, use a spoon and scrape out the insides, putting them into a blender.
  • Puree the squash until it is smooth. Set aside.
  • In a large, deep skillet, melt the butter over low – medium heat.
  • Add the onions and garlic and saute until soft.
  • Stir in the ground sage, and cook for about one minute.
  • Add the butternut squash puree, and stir.
  • Turn down the heat to low.
  • Whisk in the whole milk. Depending on how thick the sauce is, you may need to add more.
  • Stir in the parmesan cheese until it melts.
  • Salt & pepper to taste.
  • Toss with your favourite pasta and serve with extra parmesan cheese.
  • Enjoy!