Pasta with Butternut Sauce | Jones Winery

Ingredients

• 8 oz (200 g) butternut squash puree
• 1-2 Tbsp extra virgin olive oil
• Salt and pepper
• ½ teaspoon garlic powder
• 8 fresh sage leaves, torn into pieces
• ½ cup half-and-half
• ¼ cup freshly grated parmesan cheese, plus extra to finish
• 12 oz (350 g) shell shaped pasta (conchiglie)