Winter Squash Pasta

Easy, delicious, fast, rich. Those are your descriptors for this one. Enjoy.


2 Tbs butter
1-2 garlic cloves, minced
1 cup cooked squash*, blended until smooth
5 leaves of sage, minced
1 cup heavy cream
1 cup cheese (we used a combination of parmesan and white cheddar)
salt and pepper to taste (a lot of pepper)

Pasta (we used shells)

This sauce will take about as long to make as it takes for pasta to cook. Time accordingly.

Cook garlic in butter for 1 minute in a large skillet over medium high heat. Add squash and sage and cook until squash is warmed through. Reduce heat to low and add cream. I find it easiest to use a whisk here to blend the squash and cream. Add cheese and salt & pepper. Turn up the heat until the sauce is just bubbling. If the sauce is still thin, you may need to cook a little longer to reduce down a bit.


*To cook squash: We used acorn squash, but any variety of winter squash should work. Cut squash in half (please do not cut off any fingers or gouge your hand in any way). Scoop out the innards (creepy). Place face down in an oven-safe dish. Add 1/4 - 1/2 cup of water to the dish. Cook at 400 for 40 minutes, or until the flesh (creepy) is soft.