Butternut Pasta

Lisa Gay's Note:

Creamy sweet and savory butternut sauce baked with your favorite pasta. This is a great comfort food! The prep time assumes the squash is already cooked and mashed.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4-6

Yield: 1.0 qt.

Squash mixture

• 1 cup butternut squash, cooked (canned, frozen, roasted, etc.)
• 1 tablespoon butter, melted
• 1 tablespoon brown sugar

Cream sauce mixture

• 1 cup cream
• 1 tablespoon cornstarch (dissolved in 2 tablespoons cold water)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sage
• 1/2 teaspoon salt (or to taste)
• 1/2 cup asiago cheese, grated
• 8 ounces pasta, cooked (we like rigatoni or spirals because it holds the sauce better)

Directions:

1. Prepare cooked squash by adding the butter and the brown sugar. Set aside.
2. Heat cream. Thicken with the cornstarch slurry. Add the garlic powder, sage, salt and grated asiago cheese.
3. Combine the cream sauce with the squash mixture and stir in the cooked pasta. May sprinkle additional asiago cheese on top if desired.
4. Bake in greased pan at 350 F for 25-30 minute.