Butternut Squash Pasta

Last weekend it was a little "chilly" ( ya know, in the low 70's) here in FL, so I was in the mood to make something that felt like fall.

I improvised a butternut squash pasta sauce (roasted the butternut squash in the oven, pureed it in the food processor with some buttermilk, thyme, salt, pepper, sauteed onions & garlic and a tab bit of nutmeg).  To up the veggie content of the dish I used half pasta and half steamed cauliflower.

Of course I added some Parmesan cheese into the pasta sauce, threw it all into a dish with some fresh basil chicken I had roasted in the oven, sauteed mushrooms and topped it off with a decent amount of munster cheese.

It was a completely made-up recipe/dish, but it's a keeper!  And if you go with low-fat cheese, or lower the amount of cheese, this is completely guilt-free but really creamy and satisfying.