(from www.jamiesrecipes.com)

1 buttercup squash

Extra Virgin Olive Oil

salt & pepper

2 T butter

2 c half & half (I used fat free)

1/2 tsp dried sage

scant 1/4 tsp cinnamon

1/4 c water

1/2 c grated Parmesan cheese

your favorite pasta cooked to al dente

Preheat oven to 400 degrees F. Cut squash in half, scooping out and discarding seeds, cut each half in half. Drizzle olive oil over squash pieces and sprinkle with salt & pepper. Place flesh side down on jellyroll pan and roast for 40-50 minutes. When you start to smell it, check on it. The squash should be very tender. The squash skin should peel right off. Mash squash flesh and stir in water (don’t add it all) you want it to be wet but not soupy.

Over medium heat melt butter in a large skillet. Add half & half and squash puree. Stir until combined. Stir in sage and cinnamon. Heat until simmering, stirring frequently. Sprinkle in Parmesan cheese. Stir to combine. If sauce still seems thick stir in additional water or chicken stock. Toss sauce with pasta and


*If you are going to reheat pasta in the microwave add a little water to it so the sauce becomes creamy again

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