Butternut Squash Pasta with Sage

Recipe by Chef Alexandra Stafford

Ingredients

1 large butternut squash, cubed (about 4 cups)
1 small onion, diced
4 T unsalted butter or olive oil
1 big bunch sage leaves (or more, if desired)
Salt and Pepper
Nutmeg (optional)

For baked pasta:
1 lb pasta, ziti, penne or another fun shape
1 cup parmesan
4 oz mozzarella cheese
A container of Bending Branch’s creamy chevre
About ½ cup cooked pasta water (more if desired)

Directions

To make sauce, prepare all veggies.  In a large heavy pot, melt butter until sizzling.  Add squash cubes and onion, 1 ½ cups of water, 1 teaspoon salt and fresh pepper.  Simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably.  15-20 minutes depending on the size of the squash. 

If you have an immersion blender, puree mixture right in the pot.  Or, use  a food processor or blender and puree until smooth.  Taste sauce and add more salt if necessary.

If making the pasta bake, boil pasta but take it out of the water a couple minutes early.  Before you drain the pasta, scoop out some of that cooking water and set it aside.  Drain pasta.  

Transfer the pasta and the sauce into a baking dish.  Add a little of the pasta water to make sure everything seems moist enough.  Mix in cheeses, using the parmesan on top.

500 degree oven, bake for about 15 minutes until bubbly and browned.