Butternut Squash and Sage Pasta Sauce

Ever experienced that bought too much at Costco without knowing what it actually tastes like moment? I have experienced this many a time and one of my co-workers had this happen with 3 pounds of five cheese tortellonis. Turns out her hubby and daughter weren’t fans of the extra cheeses, so next time she has to stick to just three 😉

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Lucky for me, her overload of cheese tortelloni was my gain. Since I already knew these tortellonis had a strong cheese flavor, I decided to pair these bad boys with a flavorful, hearty butternut squash pasta sauce. I love the combination of sage and butternut squash, not only does it just taste healthy, but it’s sweet and savory, which is my favorite flavor profile.

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ingredients:
1.5 lb Five Cheese Tortelloni
2 bags of Butter Nut Squash (TJ)
1 Tbsp of olive oil
1/2 tsp of fresh sage, chopped
5 cloves of garlic
3/4 cup of almond milk
1/4 cup melted butter
salt and pepper, to taste
freshly shredded parmesan cheese
fresh sage leaves

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directions:
Preheat oven to 375 degrees. Line a baking sheet with foil.

Place the squash chunks and cloves of garlic on the baking sheet. Toss squash with oil, sage, salt and pepper.

Bake for 30-40 minutes. With 10 minutes left, bring a medium pot of water to a boil.  Once squash is fully cooked and is easily pierced by a fork, remove from oven.

When cool to handle, place squash and garlic in a food processor and blend until creamy. Add butter and almond milk to combine. If you prefer a lighter sauce, add more milk. Season with salt and pepper, to taste.

Once water boils, add tortellonis and cook for about 2 minutes. Once warmed, toss pasta with sauce and top with cheese and sage leaves.

For extra presentation points, fry up some fresh sage leaves for a yummy crunch.

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