Two things my life is real short on lately is money and time .

To save on both of those things and to keep my family healthy, I try to cook every night.

Except for Fridays. I totally deserve at least one take out night, right?





Growing up Madre used to make this butternut squash soup that was so yummy.

I loved it, but it totally would not fill up my 6'4 Cubano.

To solve that problem, I took my mom's recipe and twisted it up.

In the words of MushyFace "Yummy, Yummy, Yummy!"





Pasta with Butternut Squash Sauce





2-lb Butternut Squash

(5-7) Sage Leaves (I roughly chop them up with a scissor.)

1 Qt Chicken Broth

3/4 Cup Parmesan Cheese

1/4 Cup Olive Oil

Dash of Nutmeg

1-lb Pasta of Choice (I love a swirly pasta for this recipe.)

Molasses to drizzle





Stab the squash about 6 times in random spots all around. Place on a microwave safe dish, and cook in the microwave for 8 minutes. Let sit in the microwave and cool for 10 minutes.

This will make the squash soft enough to work with for us weaklings!





Cut the squash in half and scoop out all the seeds to toss in the trash. Peel the skin with a sharp knife and cube the squash.





Heat the olive oil in a deep pot. Place the cubed squash in the pot. Add the chicken broth, sage leaves, Parmesan cheese, nutmeg, salt, and pepper. Cook until the squash soaks all the broth. Meanwhile, boil your pasta. With a potato masher, mash the squash until it looks like a thick sauce. Cook on low for another 5 minutes stopping to stir sporadically.

Your house is going to smell so yummy while you cook this!!





Once the pasta and your butternut squash sauce is done, mix together and serve in a bowl. Drizzle molasses on top for extra perfection.





The next time I make this, I'll snap a picture to share.

It really is a pretty dish and very delicious.

...and when things are pretty, they always taste better! Right?



