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Creamy Butternut Squash Gorgonzola Pasta

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Ingredients
  

  • 1/2 lb. short pasta
  • 4 cups peeled cleaned butternut squash cut into medium dice
  • 1 whole garlic bulb cut in half
  • 1 medium peeled onion quartered
  • 2 Tbsp. olive oil
  • 5-6 sage leaves
  • 2 cups walnuts
  • 2 cups pasta water
  • 2 cups gorgonzola crumbles
  • salt and pepper to taste

Instructions
 

  • Start by placing the squash, garlic bulbs and onions on a baking sheet. drizzle everything with extra virgin olive oil salt and pepper to taste. Then roast in a preheated 400-degree oven for30 minutes or until the butternut squash is soft and beginning to caramelize. In the meantime cook your pasta el dente. reserving 2 cups of water before draining, and start the sauce
  • In a saute pan in 2 Tbsp. of olive oil fry the sage leaves and walnuts until the sage is crispy and the walnuts toasted
  • Put the squash, onion and garlic in a food processer add 1 cup of the reserved pasta water and blend until smooth
  • Add the butternut puree to the saute pan add in the gorgonzola and the remaining cup of pasta water. Simmer until the gorgonzola is melted and sauce creamy about 5 minutes. Toss the pasta in the sauce . Top with more gorgonzola crumbles.