Rigatoni with Butternut Squash Puree, Brown Butter Sage & Shrimp

To make the puree, cube 1/2 of a butternut squash, 1 onion, 4-5 cloves of garlic (roasted is even better). Sautee in a bit of olive oil, then add about 3/4 cup veggie stock, cover with a lid and let it simmer until the butternut squash is tender. Puree in a food processor (let it cool down a bit first) or with a stick blender. Toss with rigatoni, top with Parmesan cheese, brown butter sage and pan seared shrimp (seasoned with salt & pepper, cooked in olive oil). To make the brown butter sage, on medium-high heat in a small skillet, melt 4 tablespoons butter, let it cook until it turns a light brown color and a nutty scent. Add a large handful of rough chopped sage to the brown butter, cook until crispy, but not burned.