Tuscan squash & herb pasta

1 tbsp butter
4 cloves garlic, minced
1 sweet (vidalia) onion, cut in half and sliced
2 tsp dried sage
1/2 tsp dried rosemary, crumbled
1/8 tsp hot pepper flakes
Salt and Pepper
4 cups cubed, peeled butternut squash (1 small)
1 cup gluten-free chicken or veggie stock
12 ounces dry gluten-free pasta
2 cups 1% milk
3 tbsp brown rice flour (or any gluten-free flour)
1/2 cup sliced, drained roasted red peppers
2 tbsp white wine vinegar
1/2 cup freshly grated parmesan cheese

In a large skillet, melt butter over medium head. Add garlic, onion, sage, rosemary, hot pepper flakes, 1/2 tsp salt 1/4 tsp pepper. Sauté for 5 minutes or until onion is tender. Stir in squash and 1 cup chicken or veggie stock. Cover and boil for 10 to 15 minutes or until squash is almost tender.

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

Whisk together flour and milk and stir into skillet. Cook, stirring often, for about 5 minutes 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 cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user LINDALEFEBVRE.