Butternut Pasta

Name: Butternut Pasta
Ingredients: 1 cup butternut squash, cooked (canned, frozen, roasted, etc.); 1 tablespoon butter, melted; 1 tablespoon brown sugar; 1 cup cream; 1 tablespoon cornstarch (dissolved in 2 tablespoons cold water); 12 teaspoon garlic powder; 12 teaspoon sage; 12 teaspoon salt (or to taste); 12 cup asiago cheese, grated; 8 ounces pasta, cooked (we like rigatoni or spirals because it holds the sauce better)

10 ingredients

8 steps

Ingredients

1 cup butternut squash, cooked (canned, frozen, roasted, etc.)
1 tablespoon butter, melted
1 tablespoon brown sugar
1 cup cream
1 tablespoon cornstarch (dissolved in 2 tablespoons cold water)
12 teaspoon garlic powder
12 teaspoon sage
12 teaspoon salt (or to taste)
12 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.
2

Set aside.
3

Heat cream.
4

Thicken with the cornstarch slurry.
5

Add the garlic powder, sage, salt and grated asiago cheese.
6

Combine the cream sauce with the squash mixture and stir in the cooked pasta.
7

May sprinkle additional asiago cheese on top if desired.
8

Bake in greased pan at 350 F for 25-30 minute.