Adapted from Joyful Healthy Eats
- 1 small bunch fresh sage
- 1⁄4 cup olive oil
- Sea salt
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 20 ounces (about 2 1/2 cups) butternut squash cubes
- 3/4 cup low sodium chicken stock
- 4 ounces goat cheese
- 3/4 cup milk
- 1/4 cup grated parmesan cheese, plus more to top
- 2 teaspoons dried thyme
- 1 pound pasta of choice, cooked
- Heat the oil in a large skillet over medium-high heat. Once hot, add a few sage leaves at a time to the oil and fry for just a few seconds, until crisp and just beginning to brown along the edges. Use a fork to transfer the sage leaves to a paper-towel lined plate and sprinkle with sea salt. Discard of excess oil.
- Melt the butter in the skillet over medium-high heat. Add in the onion and cook until softened, about 2 minutes. Add in the garlic and saute until fragrant, about 30 seconds. Mix in the butternut squash cubes and dried thyme, and pour over the chicken stock. Cover and cook until the squash has softened, about 10 minutes.
- Transfer the squash mixture to a food processor along with the goat cheese. Pour over half of the milk, or as much as can fit in the food processor without risking overflow. Process until smooth.
- Return the butternut squash sauce to the pan and add in the remaining milk, parmesan cheese, and salt, to taste. Cook, stirring often, until fully heated. Mix in the pasta.
- Serve warm with additional parmesan cheese and the crispy sage leaves.