Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream and blend until smooth. You may need to add a tablespoon or two of water or pasta water to reach a creamy consistency.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the butternut squash puree and stir to combine.
- Add the cooked pasta to the skillet with the sauce. Toss to coat. Stir in the grated Parmesan cheese and enough reserved pasta water to create a smooth sauce. Season with additional salt and pepper to taste.
- While the pasta is cooking or sauce is warming, heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the sage leaves in a single layer and fry for 30-60 seconds per side, until crisp. Remove from the skillet and drain on paper towels.
- Serve the pasta immediately, topped with the crispy sage leaves.
Nutrition
Notes
You can add a pinch of nutmeg to the squash puree for extra warmth. For a vegan option, use a plant-based cream and omit the Parmesan cheese or use a vegan alternative.