- 4 cups low sodium chicken broth
- ½ cup water
- 1 pound brown rice rotini pasta (see note for other pasta options)
- 2 tablespoons butter
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon minced dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- 4 cups peeled, cubed butternut squash (about ½ inch cubes)
- 4 ounces cream cheese (I prefer whipped cream cheese)
- ½ cup freshly grated parmesan cheese
- 1 tablespoon cornstarch
For the Brown Butter Garlic Sage Breadcrumbs
- 3 tablespoons butter, cut into 3 pieces
- 1 clove garlic, minced
- 2 tablespoons minced fresh sage
- 1 cup panko bread crumbs (I use whole wheat)
- Pinch of kosher salt