Pasta with Butternut Squash and Sage
11
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The slightly tart buttermilk in this creamy pasta sauce goes beautifully with the sweet butternut squash. Fresh sage just seals the deal.
Ingredients
Uncooked butternut squash
20 oz
Uncooked bow tie pasta
8 oz
Table salt
⅛ tsp(s)
1% low-fat buttermilk
1 cup(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es)
Grated Parmesan cheese
5⅓ tbsp(s)
Fresh sage
3 tbsp(s)
Instructions
1
Preheat oven to 375ºF. Coat a baking sheet with cooking spray.
2
Place squash on prepared baking sheet and roast until tender and starting to caramelise, about 25 to 30 minutes.**
3
Bring a large pot of salted water to a boil. After squash has been roasting for about 15 minutes, cook pasta according to package directions; drain and return to pot.
4
Add squash, buttermilk, salt and pepper to pot; toss over low heat to warm through, about 1 minute. Remove from heat and add 1/4 cup of Parmesan cheese and sage; toss to mix and coat.
5
Spoon about 1 1/2 cups of pasta into each of 4 serving bowls; top each with 1 teaspoon of remaining Parmesan cheese and serve immediately.
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