Butternut Squash Pasta

This pasta is like a butternut squash version of macaroni and cheese and it is insanely delicious. The squash sort of melts into the dish and becomes the sauce. The only downfall is that the dish takes approximately an hour to make, so you have to be slightly patient.

Ingredients

• 2 cups frozen butternut squash
• 1/2 cup diced onion
• 1/2 teaspoon minced garlic
• olive oil (for non-stick purposes)
• 1 teaspoon dried sage
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 cup small whole wheat bow-tie pasta

Instructions

1. Thaw and drain the frozen butternut squash. By the way, the squash should be pre-sliced.
2. Dice the onion and mince the garlic. Pour a little olive oil into a frying pan (you will want this to be a large frying pan for later steps) and sautee the onion and garlic until soft, about 3 minutes.. Add the dried sage and sautee for another minute or so.
3. When done with step two, add the vegetable broth straight into the pan. Also add the dry white wine, whole wheat pasta, and butternut squash.
4. Bring to a boil, reduce the heat to medium, and simmer covered for about thirty five to forty minutes. This dish is kind of liquidy at first, so it could take extra time to simmer.  Overtime, the liquid should reduce and the butternut should have semi-melted into a sauce.
5. Add Parmesan cheese to taste and enjoy.