3 cups cubed butternut squash 8 ounces chickpea rotini pasta 1 cup low-fat milk 1 tablespoon butter 2 cloves garlic, grated 1 tablespoon fresh sage, plus small leaves for garnish 1 teaspoon Dijon mustard 1 cup shredded sharp Cheddar cheese ½ cup grated Parmesan cheese ½ teaspoon salt ½ teaspoon ground pepper
STEP-1
Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add squash, cover and cook until tender, about 10 minutes.
STEP-2
Meanwhile, cook pasta according to package directions. Drain.
STEP-3
Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.
STEP-4
Remove the steamer basket from the pot; dry the pot. Add butter and melt over medium-high heat. Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute.
STEP-5
Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth. Stir in the pasta. Serve garnished with more sage, if desired.