INGREDIENTS
4 tbsp
butter
1 lb
butternut squash
1 serving
kosher salt
1 serving
pepper
1 tbsp
rosemary leaves
1 tbsp
sage leaves
3
garlic cloves
4 cups
warm water
1/2 cups
full-fat evaporated milk
1/4 tsp
nutmeg
1 lb
pasta
3 cups
sharp cheddar
2/3 cup
parmesan