Ingredients:

  • 1 lb (450g) butternut squash, peeled and diced into ½-inch cubes
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (28g) unsalted butter
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 8 fresh sage leaves, chopped
  • ½ cup (120ml) vegetable broth
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ tsp (1g) ground nutmeg
  • 12 oz (340g) rigatoni or penne pasta

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced squash with olive oil, salt, and pepper on a baking sheet and spread in a single layer.
  3. Roast for 20-25 minutes, tossing halfway through, until the edges are mahogany-colored and tender.
  4. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
  5. In a large skillet over medium heat, melt the butter and sauté minced shallots for 3 minutes until translucent.
  6. Stir in the garlic and chopped sage; cook for 1 minute until fragrant.
  7. Transfer the roasted squash into a blender along with the sautéed aromatics, vegetable broth, heavy cream, nutmeg, and Parmesan.
  8. Blend on high until completely smooth, adding a splash of reserved pasta water if needed to reach desired consistency.
  9. Combine the velvety sauce with the cooked pasta and serve immediately.