Farfalle with Roasted Butternut Squash, Sage, and Creamy Pumpkin Sauce

• 1 whole Butternut Squash, Peeled And Chopped
• Fresh Sage, Chopped, To Taste
• 2 teaspoons Pure Maple Syrup
• 8 ounces, weight Farfalle Pasta
• 1/2 cups Heavy Cream
• 1/4 cups Pumpkin Puree
• 1 Tablespoon Parmesan Cheese
• Fresh Sage, Chopped, To Taste
• 1 clove Garlic, Minced
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Kosher Salt
• 18 teaspoons Freshly Ground Pepper

1. Preheat the oven to 375 degrees and spray a baking sheet with cooking spray.
2. Toss the squash with the chopped sage and maple syrup.
3. Bake about 15 minutes and then toss the squash again.
4. Bake 15 minutes longer or until the squash is tender.
5. In the meantime, cook the pasta according to package directions.
6. To make the pumpkin cream sauce, heat the cream over low-medium heat.
7. Stir in the rest of the sauce ingredients until thickened slightly.
8. Toss the squash with the pasta and cream sauce.
9. Serve immediately.

butternut, fresh sage, maple syrup, pasta, heavy cream, pumpkin puree, parmesan cheese, fresh sage, clove garlic, ground nutmeg, kosher salt, freshly ground pepper

Taken from tastykitchen.com/recipes/main-courses/farfalle-with-roasted-butternut-squash-sage-and-creamy-pumpkin-sauce/ (may not work)