Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 6 cloves garlic, peeled
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 15 fresh sage leaves
  • 3/4 cup parmesan cheese, freshly grated
  • 1/4 cup heavy cream
  • 1 tbsp lemon juice, freshly squeezed
  • 1/8 tsp nutmeg, freshly grated
  • 1 lb shaped pasta (Orecchiette, Rigatoni, or Shells)
  • 1 cup pasta water, reserved

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and whole garlic cloves with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 25-30 minutes, flipping halfway through, until the edges are caramelized.
  2. Transfer the roasted squash and garlic into a blender. Add the lemon juice and nutmeg. Blend on high until the mixture is completely smooth, adding 2-4 tablespoons of warm water or broth if needed to reach a velvety consistency.
  3. Boil the shaped pasta in salted water, cooking it for 2 minutes less than the package directions.
  4. Melt butter in a large skillet over medium heat. Add sage leaves and fry until they are crisp and the butter is browned and nutty.
  5. Stir the butternut squash puree and heavy cream into the skillet. Gradually whisk in the reserved pasta water and Parmesan cheese, stirring constantly until the sauce is glossy and emulsified.
  6. Toss in the undercooked pasta and simmer for 2 minutes, allowing the pasta to absorb the sauce.