Farfalle with Butternut Squash and Sage

Since Kristine has started working (and everyone is back to school), we’ve been running short on “real” dinners.  This one is part of a series of quick, fresh meals that we’ve actually had the foresight to plan!

Ingredients

  • 12 oz. farfalle pasta
  • 1 cup milk
  • 3 cups 1/2-inch pieces of peeled butternut squash
  • 1 Tbsp chopped fresh sage
  • 5.2 oz package of Boursin Shallot & Chive cheese spread
  • Chopped fresh chives, to garnish

Directions

  1. Cook pasta as directed in lightly salted water
  2. While pasta cooks, heat milk, squash, and sage in a medium saucepan until simmering.  Reduce heat to medium-low; cover and simmer 5 minutes, or until squash is tender.  Add a ladle or two of the pasta water to modify the consistency, as needed.
  3. Remove saucepan from heat and stir in Boursin cheese mixture until well blended.
  4. Drain pasta well and return to pot; add squash and sauce and toss to coat.

Serve with garlic toast and a field green salad.

Beer pairing: Bitburger or any crisp Pilsner.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s