Ingredients:

  • 3 lb butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, peeled
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 1/2 cup low-sodium vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 1 lb whole-grain pasta
  • 12 leaves fresh sage
  • 1/4 cup toasted walnuts, crushed

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and garlic cloves on a baking sheet with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until edges are mahogany-colored and tender.
  2. Transfer roasted squash and garlic into a blender. Add vegetable broth, nutmeg, and lemon juice. Blend on high until completely smooth and velvety.
  3. Cook pasta in salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
  4. In a large skillet, melt butter over medium heat until it foams and turns brown and nutty. Stir in fresh sage leaves for 1 minute until crisp.
  5. Pour the blended squash sauce into the skillet with the brown butter. Add the cooked pasta and reserved pasta water, tossing over medium heat until the sauce emulsifies and coats the noodles.
  6. Stir in grated Parmesan cheese and garnish with crushed toasted walnuts and optional red pepper flakes before serving.