Butternut Squash Pasta with Maple-Basil Butter Sauce

• 1/2 pounds Veggie Farfelle Pasta
• 1/2 sticks Butter
• 1 teaspoon Garlic, Minced
• 2 cups Frozen Butternut Squash, Small Dice
• 1 teaspoon Maple Syrup
• 3 leaves Fresh Basil, Chopped
• 1 pinch Coarse Sea Salt
• 1 pinch Freshly Ground Black Pepper
• 3 Tablespoons Freshly Grated Parmesan Cheese

1. 1.
2. Big a large pot of water to a boil and cook pasta according to package instructions for al dente.
3. 2.
4. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons of butter and saute garlic until golden brown, about 1 minute.
5. 3.
6. Add in butternut squash and maple syrup.
7. Cook until squash is fork tender and warmed through.
8. 4.
9. When pasta is ready, drain it and add it into the skillet with the butternut squash.
10. Add the remaining butter, basil, and a good pinch of sea salt and black pepper.
11. Toss everything together.
12. 5.
13. Dish it up and top with fresh Parmesan cheese.

veggie farfelle pasta, butter, garlic, frozen butternut, maple syrup, fresh basil, salt, freshly ground black pepper, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-pasta-with-maple-basil-butter-sauce/ (may not work)