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!


  • 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


  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.


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