Ingredients:

  • 1 large butternut squash (approx. 2 lbs / 900g), peeled and cubed into 1-inch pieces
  • 4 cloves garlic, skin on
  • 2 tbsp extra virgin olive oil
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 6-8 fresh sage leaves
  • 1 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 0.5 cup vegetable broth, low sodium
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp fresh lemon juice
  • 1 pinch nutmeg
  • 1 lb short pasta such as Rigatoni, Penne, or Campanelle
  • 1 tbsp salt for pasta water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash and garlic cloves with olive oil, salt, and pepper on a large rimmed baking sheet. Roast for 30–35 minutes until tender and caramelized with charred edges.
  2. Squeeze the roasted garlic out of its skin. Transfer the squash and garlic into a high-speed blender. Add the vegetable broth and blend until the mixture is velvety and completely smooth.
  3. In a wide skillet over medium heat, melt the butter. Sauté the shallots until translucent (about 2-3 minutes). Whisk in the squash puree and heavy cream until simmering and vibrant.
  4. Boil the pasta in salted water until al dente. Reserve 0.5 cup of starchy pasta water before draining.
  5. Add the pasta directly into the sauce skillet. Add the Parmesan and lemon juice. Toss vigorously, adding pasta water a tablespoon at a time until the sauce is glossy and clings to the noodles.