Cavatappi Pasta with Roasted Squash and Dairy Isle Cream Sauce

Cavatappi Pasta with Roasted Squash and Dairy Isle Cream Sauce

Serves 4

Ingredients:

• 500 grams of cavatappi pasta
• ½ cup of Dairy Isle Evaporated Milk
• 1 large white onion, diced
• 3-4 lbs of butternut squash, peeled and diced into ½ inch cubes
• 3 cloves of garlic, chopped
• Salt and pepper to taste
• 1 bunch of sage
• ½ cup of pine nuts
• ¼ cup of Dairy Isle Salted Butter
• ½ cup of Dairy Isle Sharp Cheddar
• ¼ cup diced red pepper

Directions:

1. Preheat oven to 425 degrees and line a sheet pan with parchment paper.
2. Place the squash, onion, garlic, sage leaves, salt, pepper, and butter onto the sheet pan.
3. Place vegetables in oven until fully roasted and fork tender, then remove from the oven and set aside.
4. Bring a large stockpot of water to a boil and season with a tsp of salt.
5. Cook pasta as per instructions 7-10 minutes and set aside.
6. Place all the roasted vegetables in a blender, or food processor, and puree until smooth, then gradually add the condensed milk to thin it out into a sauce consistency.
7. Place the pasta in a bowl; add the sauce the cover the pasta.
8. Garnish with Dairy Isle Sharp Cheddar, diced red pepper, roasted sage leaves and toasted pine nuts.