Butternut Squash Sauce Pasta

Created by Mike

Ingredients:
2-3 Pound Butternut Squash
1 Small Onion finely chopped
1 Clove Garlic finely chopped
1 Tbsp. Fresh Sage finely chopped
2 Cups Whole Milk
2 Tbsp. Butter
Olive Oil
Salt
Pepper
1/4 Tsp. Nutmeg
1 lb. Pasta
Shredded Parmesan Cheese

1. Preheat the oven to 350 degrees.
2. Cut the Butternut Squash in half length wise and scoop out the seeds. Rub Olive Oil on the Squash flesh and place cut side down on a baking sheet. Cook until tender about 45 minutes. Once soft remove from oven and let it cool.
3. Begin the Pasta to boil and cook according to the package/directions.
4. In a large pan melt the butter and saute Garlic and Onion until soft, about 6 minutes on low to medium heat. Using a fork shred the Butternut Squash from it's skin into the pan with the Garlic and Onion. Season with Sage, Salt and Pepper. On low, slowly stir in the milk until it starts to blend with the Squash. Add more or less milk depending on how thick you would like your sauce to be. Once your sauce is fully combined serve over the Pasta with shredded Parmesan Cheese.

*For a creamier sauce you can also substitute Heavy Cream for the Milk or a combination of both.