1 medium butternut squash, cut in half, seeds removed
2 tbsp extra virgin olive oil
salt and pepper to taste
2 cloves garlic
1 cup milk
1 tbsp dried sage
2 to 3 ozs goat cheese
Sprinkling of parmesan cheese
1 tbsp pumpkin seeds
12 ozs short pasta shape — I used whole wheat rotini
Preheat oven to 400 degrees. After cutting the squash and half and removing seeds, place the squash flesh side up on a work surface. Sprinkle the 2 tablespoons olive oil over the squash, along with salt and pepper to taste.
Place the squash flesh side down on a baking sheet, and bake for 25 to 30 minutes. When the squash is done, you should be able to easily pierce the squash with a fork. When done, set aside to cool for a few minutes.
Start cooking the pasta toward the end of the squash cooking time. Cook al dente following package instructions. Drain and return to the pan, and set aside briefly to finish preparing the butternut squash.
Place the garlic in a food processor, pulse to mince. Add the butternut squash to the food processor, purée to combine. Add the milk and dried sage, puree to combine.
Stir the butternut squash mixture into the pasta. Add the goat cheese, stir to combine.
Empty the butternut squash pasta mix into a casserole dish. Sprinkle parmesan cheese and pumpkin seeds on top.
Bake the butternut squash pasta 15 minutes, covered. Remove the cover and bake for another 5 minutes. After baking, take out the butternut squash pasta dish and serve. Enjoy!