Ingredients:

  • 2 lb butternut squash, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and smashed
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb whole wheat pasta
  • 1 cup low-sodium vegetable broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp fresh sage, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and smashed garlic on a baking sheet with olive oil, salt, and pepper, spreading in a single layer.
  2. Roast for 25–30 minutes, tossing halfway through, until the edges are golden-brown and the squash is tender when pierced with a fork.
  3. Transfer the roasted squash and garlic into a blender. Add the vegetable broth, lemon juice, ground nutmeg, and chopped sage.
  4. Blend on high until completely smooth. If the mixture is too thick, add a tablespoon of warm water until it reaches a pourable, heavy-cream consistency.
  5. Boil the pasta in salted water until just shy of al dente. Reserve 1 cup of starchy pasta water before draining.
  6. Return the drained pasta to the pot over low heat. Pour in the squash sauce and toss vigorously.
  7. Gradually add reserved pasta water 2 tablespoons at a time until the sauce glazes the pasta perfectly.
  8. Stir in the Parmesan cheese until melted and glossy.