Butternut Squash Pasta

Happy Friday everyone! Are you wondering what you're going to have for dinner tonight? I've got you covered! This pasta recipe is super easy, really delicious, and makes for great leftovers. What more could you want?

The beauty of this recipe is that it can be modified in many ways to fit your diet. You can replace the baby food (yes, I said baby food) with your own fresh cooked and pureed squash. You can replace the cream with milk, and you can definitely use fresh instead of dried sage. You can also use whole wheat or gluten free pasta. How great is that? Ok, now what are you waiting for, get cooking!

Ingredients:

16 oz penne pasta

8 oz pureed butternut squash (I use Beach Nut baby food)

1/2 Cup heavy cream

1/2 tsp dried sage

Salt and pepper to taste

1/2 Cup fresh grated parmesan cheese

Directions:

1. Cook pasta according to package directions and drain.

2. Heat squash in a saucepan over medium heat. Add cream, sage, salt and pepper.

3. Cook 10 minutes or until sauce is thickened.

4. Combine pasta and sauce, and sprinkle with parmesan cheese.

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