Butternut squash pasta

What you'll need

• 5 oz pasta
• 2 cups peeled, cubed butternut squash
• ½ cup low-sodium broth
• 1 tsp olive oil
• ½ tsp dried sage
• 1 tbsp grated Parmesan, optional

How to make it

1. Boil squash until very tender, about 15 minutes. Cook pasta separately.
2. Blend squash, broth, oil and sage into a smooth sauce.
3. Warm sauce in a pan and toss with pasta. Add more broth to loosen. Top with Parmesan if desired.