Pasta With Roasted Butternut Squash & Sage

2 Tbs olive oil
1 2/3 cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8oz uncooked penne pasta
1/4 cup heavy cream
2 tsp dried sage
3 cloves garlic, minced
3 1/2 Tbs balsamic vinegar

1) Preheat oven to 350F. Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
2) Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3) Transfer the cooked squash, onion and the cooked pasta to a large skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Review: Mike loved this dish and had seconds. It didn’t wow me, but it did have a tang, mixed with creamy, taste that I liked.