Tuscan Squash and Herb Farfalle

In a large skillet, melt butter over medium heat. Add garlic, onion, sage, rosemary, hot peppers flakes, 1/2 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper; sauté for 5 min or until onion is tender. Stir in squash and 1 cup (250 mL) water. Cover and boil for 10 to 15 min or until squash is almost tender.

Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions, until tender but firm. Drain and return to pot.

Whisk flour into milk and stir into skillet. Cook, stirring often, for about 5 min or until slightly thickened and squash is tender. Stir in peppers and vinegar. Add to pasta; toss to coat.

Spoon into bowls and sprinkle with Parmesan cheese.

Save preparation time by buying pre-peeled, pre-cut squash. It’s often available in the produce department at the supermarket. You’ll need 1 lb (500 g).

For the Adventurous: Use 2 tbsp (30 mL) chopped fresh sage and 1 tsp (5 mL) chopped fresh rosemary instead of the dried. Add crisply cooked pancetta or prosciutto with the cheese.

Healthy Eating Tip: Canadians need nutritional help in two key areas; getting more veggies and fruit and drinking and eating more milk products. This main meal is a super way to get both, so plan on serving this often