Dairy Isle Recipes

Roasted Squash Pasta Sauce


  • One 500g Box of Cavatappi Pasta
  • ½ Cup Dairy Isle Evaporated Milk
  • 1 Large White Onion Diced
  • 3-4 lbs Butternut Squash – Peeled and diced into ½ inch cubes
  • 3 Cloves Garlic Chopped
  • Salt and Pepper to Taste
  • 1 Bunch of Sage Leaves
  • ½ Cup Pine Nuts Toasted
  • ¼ Cup Dairy Isle Salted Butter Melted
  • ½ Cup Dairy Isle Sharp Cheddar Grated
  • ¼ Cup Diced Red Pepper


  1. Preheat oven to 425 degrees and line a sheet pan with parchment paper.
  2. Add the squash, onion, garlic, salt and pepper, and melted Dairy Isle butter in a large mixing bowl. Toss to combine the mixture.
  3. Place the mixture on a sheet pan.
  4. Put sheet pan in oven until fully roasted and fork tender. Remove pan from the oven and set aside.
  5. Meanwhile, bring a large stock pot of water to a boil and season with a teaspoon of salt. Add pasta and cook as per instructions/7-10 minutes and set aside.
  6. Place sheet pan veggies in a blender or food processor and puree until smooth. Gradually add the Dairy Isle evaporated milk to thin it out into a sauce consistency.
  7. Place cooked pasta in a bowl and add the sauce.
  8. Garnish with grated Dairy Isle sharp cheddar, diced red pepper, sage leaves and toasted pine nuts.

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