I have a weird relationship with butternut squash. I like it in chunks when it’s tossed in with some pasta but after a couple of bites, I’m completely over it. But the funny thing about it is that I am head-over-heels in love with butternut squash puree. Bizarre, right?

So with my love affair with this puree, I couldn’t help but make a pasta sauce out of it with some fresh herbs. I decided to go with sage since sage and butternut squash are a match made in heaven and I just couldn’t resist that flavor combo. And I roasted the butternut squash to really enhance its flavors. (Oh and side note – thank goodness for TJ’s precut butternut squash. Peeling and chopping up butternut squash is a nightmare!)

Best of all – this can be made in 30 minutes or less, making it a perfect weeknight meal.

So here’s how you make this:

We’ll first roast up some butternut squash in a 400 degree F oven for about 40 minutes and then puree up that roasted goodness.

We’ll sweat out some shallots, garlic and sage (I forgot about the sage until later – oops).

Then we’ll whisk in some flour.

And the sage makes an appearance!

Then whisk in the milk and butternut squash puree. You can always add more milk to thin it out.

Next you can toss in the pasta and dinner is set. Now how easy was that?

You can get the full recipe here over at the NatureBox blog!

Also, don’t forget to enter my giveaway! The winner of the Bellindora Vinegar Gift Pack will be picked on Sunday, December 2nd, and announced Monday.