Peel and carefully cut butternut squash into 1/2 inch cubes. (Tip: pierce squash with a fork and then microwave for 2 minutes before peeling and cutting for a slightly softer squash).
Chop 1/2 onion into large chunks. Mince 3 cloves of garlic. Chop 1 tablespoon-worth of fresh sage into small strips.
In a skillet over medium heat, add 2 tablespoons olive oil and 4 cups of cubed squash. Salt and pepper generously. Saute for about 5 minutes, until slightly softened.
Meanwhile, boil a large pot of salted water and add one 14.5 ounce package of Barilla® ProteinPLUS® penne pasta. Boil for 11 minutes, then drain and pour back into the pot. Set aside.
Once the squash has cooked for 5 minutes or so, add the onion. Saute for 15 minutes more, until the butternut squash is softened.
Add garlic and sage to the squash and onion mixture. Saute for another minute or two, then remove from the heat.
Add the squash mixture, 1/2 teaspoon of salt, and 1 cup of milk to a blender. Blend until smooth. Add 2 cups of sharp cheddar cheese and blend again.
Pour the cheesy squash mixture over the Barilla® ProteinPLUS® pasta and stir until well coated. Serve warm.