Now THAT’S a pasta recipe! @Zachary Neman created yet another perfectly balanced dish by combining our tangy gorgonzola with the rich flavor of roasted butternut squash. Try his Butternut Squash Pasta tonight with the recipe below. Ingredients • 16 oz pasta of choice • 1 butternut squash, halved and de-seeded • 1 bunch sage • 1 onion, skin on & halved • 1 bulb garlic, top sliced off • 2 fresno chilies • 3 tbsp creme fraiche • 2.5 oz Treasure Cave Gorgonzola Cheese, cubed • 1⁄2 c reserved starchy pasta water • 1 tbsp butter • Salt • Olive oil For garnish: ◦ More Treasure Cave Gorgonzola Cheese ◦ Crushed pistachios ◦ Freshly ground black pepper Directions 1. Preheat oven to 400oF 2. Place butternut squash, onion, chilies, and garlic onto a parchment paper-covered baking sheet, flesh side up. Generously drizzle olive oil. Place half a bunch of sage on each half of squash and turn face side down. Flip onion, chilies, and garlic as well. Throw into the oven for 50 minutes, until soft and caramelized. 3. Remove skins off onion and squash. Place into a blender with chilies, and squeeze garlic out of its skin. Add creme fraiche and Treasure Cave Gorgonzola Cheese. Blend until perfectly smooth. 4. Cook pasta until 2 minutes before al dente. Add to a pan over high heat with desired amounts of sauce, pasta water, and butter. Vigorously mix to emulsify. Cook, while continuing to mix until sauce is thickened and pasta is perfectly al dente. 5. Plate with more Treasure Cave Gorgonzola Cheese, crushed pistachios, and freshly cracked black pepper.