It really is amazing how creamy and rich a vegetable can taste without the help of any dairy products.

I remember experiencing this phenomenon for the first time after tasting a heated box of frozen squash puree. There was nothing in there but pureed squash yet it tasted like it was soaked in butter. Amazing. That's what makes butternut squash so perfect for substituting in rich fatty cheese sauces. !or this pasta I roasted some fresh butternut squash then pureed it with chicken stock and onions to make a "creamy" sauce. I wanted a little tangy kick so I did end up adding a little blue cheese #reduced fat in my case$ into to the mix. The result was PERFECT. I happily ate my pasta yesterday and again today for lunch %ust as if it had been a big gooey bowl of &ac n' 'heese. If you don't want to go through the trouble of peeling, dicing and roasting a fresh squash, you can buy a box of the fro en puree! The fro en stuff tastes decent, is usually fairly inexpensi"e and will cut the prep ti#e for this recipe in half $ at least! Total Recipe cost% &'!(( )er"ings Per Recipe% * Cost per ser"ing% &+!,* Prep ti#e% -. #in! Coo/ ti#e% *. #in! Total% +!( hrs! I01RE2IE0T) ( med #) lb.$ + Tbsp to taste ( tsp ( small (., tsp ) cups () oz. + cups + oz. T3T45 C3)T *).+, *-.+*-.-, *-.(*-.+. *-.(, *-.-*(.(/ *-.00 *).-0 &'!((

butternut squash olive oil divided salt and pepper dried sage yellow onion chicken base #bouillon$ water whole wheat pasta baby spinach crumbled blue cheese

)TEP +% If you are using fresh butternut squash peel scoop out the seeds and cut into one inch cubes (photos below). 1reheat your oven to .-- degrees and line a baking sheet with foil. 2pread the squash cubes out on the baking sheet sprinkle with ) Tbsp of olive oil salt pepper and sage. Toss to coat then roast in the oven for about .- minutes or until the squash is soft and golden along the edges #stir once half way through$. )TEP ,% 3ice the onion and cook it until soft with ( Tbsp of olive oil in a medium sauce pan. 4nce the onion is soft add the water bouillon and roasted squash cubes. 'ook for about , minutes more or until it is all heated through and the squash is mushy. 6if using fro en squash puree, add it here instead of the roasted cubes7 )TEP -% Transfer the squash bouillon and onions to a blender and puree 6be "ery careful when

using a blender with hot liquid! Tightly secure the lid87 1our the pureed squash sauce back into the sauce pan and keep warm over low heat. )TEP 9% 5oil the pasta according to package directions #boil for ,6(- minutes or until al dente$. 3rain the pasta and return it to the pot. Add the squash sauce and spinach. 2tir it all together until evenly mixed and the spinach has wilted. Add the blue cheese crumbles and stir once more. 2erve hot