Roasted Squash Pasta Sauce

Ingredients:

• 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

Method:

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.