Cabernet Sauvignon + Creamy Butternut Squash Pasta

• Large pot with lid
• Saute pan
• Colander

INGREDIENTS

• Salt
• 1 medium butternut squash, peeled and diced
• 1 lb linguine or other pasta
• 1 1/2 cup veget
• able broth
• 1/2 cup heavy cream
• 2 shallots, peeled
• 3 cloves garlic, peeled
• Pinch nutmeg
• Salt and pepper, to taste
• 1/2 cup toasted pine nuts
• Fresh sage & grated parmesan cheese, for serving

INSTRUCTIONS

1. Bring a large pot of salted water to a boil and add the butternut squash. Cook until soft, about 12-15 minutes.
2. While the squash is cooking, cook the pasta in salted water until al dente. When done, drain, reserving 1/2 cup of cooking liquid.
3. Add the cooked squash to a blender with vegetable stock, cream shallots, garlic and nutmeg. Blend until smooth, add reserved cooking liquid and blend. Season with salt and pepper to taste.
4. Heat in a pot over medium heat.
5. Add cooked pasta to sauce and toss to combine. Serve with toasted pine nuts, sage and grated parmesan cheese.