Penne With Butternut Squash Sauce

• 1 Butternut squash
• Olive Oil
• 6-8 cloves of garlic
• 6 oz parmesan cheese
• 12 oz sour cream (I use low fat)
• salt and pepper to taste
• 12 oz penne

1. 1. Cut butternut in half, scoop out pulp and place in roasting pan cut side up. Sprinkle squash with olive oil. Slice two garlic cloves and place inside squash. Cook at 375 for about 1hr 15 minutes. Squash should be very soft.
2. 2. After squash cools, scoop out flesh and place in a skillet. Add olive oil (about 2 T), and remaining garlic cloves sliced. Saute mixture until garlic starts to get caramel color.
3. 3. Start pasta and cook according to directions.
4. 4. To the squash mixture add the sour cream and parmesan. Cook over low until cheese melts. Roughly mix the squash into sauce. Some squash should be mixed into sauce while some should remain in chunky pieces. Add salt and pepper to taste.
5. 5. When penne is cooked mix into squash sauce. The pasta will have the consistency of old fashioned mac and cheese.

butternut squash, olive oil, garlic, parmesan cheese, sour cream, salt, penne

Taken from www.epicurious.com/recipes/member/views/penne-with-butternut-squash-sauce-1202639 (may not work)