An easy, meat-free pasta dish made with butternut squash and cheese.
- 1 (2 lb) butternut squash, halved, seeds removed
- 1 tablespoon extra virgin olive oil
- 1 (12 oz) box bowtie pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- pinch nutmeg
- pinch cinnamon
- 5–6 sage leaves, sliced
- 1 cup grated cheddar cheese
- 1 cup Parmesan cheese
- Preheat oven to 400F.
- Place the squash halves on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast until tender, about one hour. Remove and let cool.
- Once the squash is cool enough to handle, scoop out the flesh and process until smooth in a food processor. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente; drain and return to the pot.
- Meanwhile, in a medium skillet, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring, until thickened. Add in the squash puree, nutmeg, cinnamon and sage leaves. Season to taste with salt and pepper.
- Add the sauce into the pot with the pasta and stir to coat. Transfer the mixture to a baking dish and top with both cheeses. Bake until the cheese is browned and bubbly, about 10-15 minutes.
- slightly adapted from The Rachael Ray Show