For this recipe I like to roast the butternut squash first. I find it has the best flavour.

Cut the butternut squash in half lengthwise, and scrape out the seeds. Lay the 2 halves on a baking sheet, cover with tin foil, and roast in a 400 degree oven for about 1 1/2 hours.

Once the squash is roasted, use a spoon and scrape out the insides, putting them into a blender.

Puree the squash until it is smooth. Set aside.

In a large, deep skillet, melt the butter over low - medium heat.

Add the onions and garlic and saute until soft.

Stir in the ground sage, and cook for about one minute.

Add the butternut squash puree, and stir.

Turn down the heat to low.

Whisk in the whole milk. Depending on how thick the sauce is, you may need to add more.

Stir in the parmesan cheese until it melts.

Salt & pepper to taste.

Toss with your favourite pasta and serve with extra parmesan cheese.

Enjoy!