Butternut Squash Pasta with Gorgonzola Cream Sauce

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Medium Butternut Squash

20 g

Pine Nuts

30 mL

Olive Oil

8

Sage Leaves

115 g

Gorgonzola Cheese

60 mL

Heavy Cream

60 g

Dried Cranberries

Cooking Instructions

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Step 1

Prepare Butternut Squash (1) by cutting it in half widthwise, cutting off the top and bottom, then peeling the skin. Spiralize into spaghetti-sized noodles, or simply chop into cubes.

Step 2

In a large sauté pan, toast Pine Nuts (20 g) over medium-high heat until lightly browned, 3 to 5 minutes. Remove from pan and set aside.

Step 3

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