Instructions

1. Open one package of It’s That Simple Spaghetti and drain. Rinse, if desired, and set aside.

2. Roast the butternut squash. Cut the whole squash in half, removing the seeds and insides, and dice into 1-inch cubes for quicker roasting. (Or simply roast in half and scoop out the insides if you don't want to wrestle with a vegetable peeler). Drizzle the squash with extra virgin olive oil and roast it on a large baking sheet covered in parchment paper at 375 degrees F for 45 minutes, until fork tender. Place the roasted squash in a bowl and mash.

3. As squash roasts, prepare the other vegetables. Dice the onion, garlic, and chili pepper. Chop the fresh sage leaves and set aside half for garnishing.

4. Heat 2 tablespoons of olive oil in a pan over medium-high heat. Sauté the chopped onions, garlic, chili pepper, and half of the chopped sage until tender. Season the mixture with salt and pepper and add a splash of heavy cream (about ¼ cup). Let the mixture reduce until slightly thickened.

5. Pour the cream mixture into a blender or food processor and add the mashed butternut squash. Puree until the mixture is smooth and has a creamy consistency. Note: you could also work with an immersion blender if preferred.

6. In the same pan, over medium heat, add ½ cup of heavy cream, the butternut squash mixture, and the remaining sage. Mix until the cream sauce is combined. Toss in the package of It’s That Simple Pasta, stirring until combined. Cook to heat through (2-3 minutes)—dish up the creamy butternut squash pasta in a bowl. Garnish with Parmesan cheese, if desired.