1½ c milk (any kind, I prefer unsweetened almond milk)
½ c vegetable stock or broth
salt and pepper to taste
¼ c pure maple syrup
¼ tsp rubbed sage
1½ c frozen peas
12 oz box whole wheat pasta shells
Instructions
Preheat the oven to 400 degrees F.
Slice squash in half and scoop out seeds. Place cut side up on a baking sheet and drizzle/brush with olive oil, if using. Place in oven and bake for about 40 minutes, until flesh is easily pierced with a fork. Remove from oven and set aside to cool.
Once cool, scrape the flesh out into a food processor or blender.
Roughly chop the garlic and add to the processor. Add the parmesan, cottage cheese, and milk. Process/blend until smooth. If space allows, you can add the broth. Transfer to a sauce pan (adding the broth if it wouldn't fit in your processor -- mine wouldn't).
Whisk in the maple, sage, and salt and pepper and cook over medium heat until the sauce is hot. Add the peas, reduce heat, and cover, cooking until peas are hot (mine took 5 - 10 minutes).
Meanwhile, cook the pasta according to package instructions.
Drain the pasta and toss in the sauce. Serve hot.
Notes
You can buy frozen squash puree (about 4 cups) to use in place of the fresh squash puree. I put the time to roast the squash in prep time instead of cook time. Nutritional estimate uses optional oil, fat free cottage cheese, and unsweetened almond milk.