Creamy Butternut Squash Pasta

1/2 butternut squash, peeled, seeded and cubed
2 cloves garlic, finely chopped
2 Tbsp butter
1/2-1 tsp dried sage
Salt & pepper
1 C. Almond milk
2-3 Tbsp flour
1/3-1/2 C. water
1/2 box of fun pasta (shells, rotini, etc)

1.  Melt butter in large skillet on medium heat and cook garlic for 1-2 minutes until beginning to brown.  Add squash and season with salt & pepper.  Cover and cook on med-low heat until tender, about 10 minutes.  Add milk, sage and flour/water mixture (shake flour in ziploc bag with water first).  Bring to a boil then reduce heat, cover and simmer while pasta cooks, stirring occasionally.
2.  Drain cooked pasta and add to skillet with sauce and toss to coat well.  Serves about 4.

p.s.  You can use regular milk if you would like.  I recently made quite a few changes to my diet and no longer use regular milk.  You can also top your pasta with grated Parmesan if you would like.