This delicious recipe is perfect for any time of the year and will please any savory lover.

• 16 Oz Rigatoni or Penne Pasta
• 8 Tbsp Butter
• Fresh Sage
• 1 Large Butternut Squash
• 2 Garlic Bulbs
• Olive Oil, Salt and Pepper, Paprika, Oregano, and Garlic Powder to season the vegetables
• Parmesan Cheese (as much as you would like!)
• White Cheddar Cheese (optional)

Directions:

1. Preheat Oven to 400 degrees
2. Add the sliced butternut squash and garlic bulbs to a tray and spread olive oil, spices, and other goods generously. Roast for 30-40 minutes
3. While the vegetables are roasting, begin to prepare the brown butter and boil your pasta. To make the brown butter, combine the stick of butter with the fresh sage and simmer on low heat until it starts to foam. Be careful, brown butter can easily burn if not taken off the stove shortly after foaming!
4. Strain pasta and add brown butter to prevent sticking. Save some of the pasta water!
5. Take roasted veggies out of the oven and allow to cool. Once at room temperature, blend the squash and peeled garlic bulbs in a blender with a cup of leftover pasta water
6. Transfer the blend to stove and simmer on low heat. Once simmering, add in your cheese and stir until melted
7. Combine all components together and top with parmesan cheese and sage. If you’re feeling fancy, you can sprinkle chili flakes or more paprika on top!