Bring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste, the Farfalle, and the butternut squash; stir gently.
Cook pasta and butternut squash 11 minutes; remove from heat and drain, reserving 1/2 cup pasta cooking water; set aside and keep warm.
In same large pot warm the Alfredo sauce on low, stirring frequently.
Stir pasta, squash, and sage into the Alfredo sauce. If needed, stir in up to 1/2 cup reserved pasta cooking water to reach desired consistency; serve topped with Parmesan.
Customize it: Stir in shredded rotisserie chicken for a protein boost that doesn’t require washing another dish.
