Mushroom & Squash Rigatoni

Rigatoni with Butternut squash, Pine nuts, and Sage

Serves 3-4

•1 lb. Rigatoni
•3 tbsp. olive oil
•1 tbsp. finely chopped fresh sage 9
•2 lbs. butternut squash, Par Roasted and smashed
•1 medium yellow onion, chopped
•1Cup Button Mushrooms Sliced
•4 garlic cloves, pressed or chopped
•Salt and Pepper
•1 ½ cups vegetable broth
•2 tbsp. Butter
•¼ cup Sage, whole leaves for garnish ( Fried )
•½ cup roasted pine nuts
•Grated parmesan for finishing

Bring a pot of salted water to the boil. Start to cook the pasta while you start the sauce.

In a Large sauté pan add the onions, mushroom, Butter, salt & pepper. Cook on High Heat until the mushrooms and onions start to caramelize. Add the sage and garlic. Sauté for another 3-5 minutes.

Add the Broth and squash. Reduce until the sauced starts to thicken.

Add the cooked pasta and toss well. Adjust the constancy if need be with a little more broth or reduce until well coated.

Plate and garnish with crispy sage, grated cheese and toasted pine nuts.