Yields: 18 Servings | Serving Size: 1 cup
Note: This recipe makes 1 quart of sauce.
Preheat the oven at 375 F.
Peel and cut butternut squash into a large dice (about 3/4 of an inch).
Spray with cooking spray and add a 1/2 teaspoon granulated garlic, 1/8 teaspoon nutmeg and a teaspoon of rubbed sage and toss to coat. Place on a sheet pan and roast for 30 to 40 minutes or until golden brown.
Cook pasta following the package instructions, right before draining the pasta add the spinach and drained the pasta. Set aside. In a small bowl dilute the arrowroot with 1/4 cup of water. Set aside
In a sauce pan place milk with pumpkin puree and whisk to incorporate. Bring to a simmer, adding the seasonings and the cheese. Whisk until cheese is melted then add the arrowroot mixture and mix until sauce has a velvety texture and all the arrowroot is cooked.
Fold in the pasta into the sauce with the spinach and roasted butternut squash.
