Turkey Butternut Squash Pasta

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Nothing says "fall is here" like a warm and comforting butternut squash dinner. Since butternut squash is a summer crop that is gathered in the fall, it is ideally suited to harvest celebrations like Thanksgiving.

Although red and white sauces may be made at any time of year, this pasta dish was designed to reflect the changing hues of fall, much as the leaves changing from green to a brilliant golden yellow. This dish's pasta sauce is made with pureed butternut squash for an all-natural, sweet, and creamy sauce that pairs beautifully with soft noodles of your choosing. The turkey nicely enhances the dish's savory elements and evokes the spirit of the Thanksgiving holiday.

If, like me, you've grown tired of the same old red or white spaghetti sauce year round, then you need to try this vibrant and creamy meal that will make autumn your new favorite season.

Makes 4-6 servings

Ingredients:

• 1/4 cup salted butter

• 2 tbsp olive oil

• 500 grams ground turkey

• 3 cloves garlic, chopped

• 1 tbsp chopped sage, plus more for garnish

• 6 cups cubed butternut squash

• 1 tsp. kosher salt, plus more for pasta water

• 1/2 tsp ground black pepper, plus more to taste

• 2 cups chicken broth

• 1/4 c. heavy cream

• 1 lb. penne pasta

• 1/2 cups grated parmesan cheese, plus more serving

Let's Cook!

1. Melt butter in a medium pot over medium heat. Add the olive oil and sauté ground turkey until brown, season with salt and pepper, 6 to 8 minutes. Use a slotted spoon to transfer the turkey to a plate.

2. Add the garlic and sage to the pot and cook briefly until golden and aromatic, about 1 minute. Add the squash, broth, salt and pepper. Bring to a simmer, then cover and cook for 15 to 20 minutes, or until the squash is fork tender.

3. Transfer the squash mixture in a blender. Cover, then remove the top insert from the lid and cover with a kitchen towel (to let steam escape). Puree until very smooth, about 1 minute.

4. Cook pasta as instructed. Reserve 1/2 cup of the pasta water.

5. Return the large pot to medium heat. Add the turkey, butternut squash sauce, heavy cream, cooked pasta and 1/4 cup of the pasta water and parmesan cheese. Stir gently with a rubber spatula, until the sauce has thickened slightly and is coating the pasta, about 2 minutes. (Add more pasta water to reach desired consistency). Season with more salt and pepper to taste.

6. Serve immediately topped with more chopped sage, and parmesan cheese.