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