Ingredients:

  • 1.5 lb butternut squash, peeled and cubed into ½ inch pieces
  • 4 cloves garlic, peeled and smashed
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ½ cup vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp fresh sage, finely chopped
  • ¼ tsp ground nutmeg
  • 1 lb short ridged pasta

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the cubed squash and smashed garlic on a rimmed sheet pan with olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, tossing once halfway through, until edges are mahogany-colored and tender.
  2. While roasting, boil the pasta in salted water according to package directions, but pull it 1-2 minutes before al dente.
  3. Transfer the roasted squash and garlic into a blender. Add vegetable broth, butter, nutmeg, and Parmesan cheese. Blend on high until smooth and glossy. Thin with 2-4 tbsp of reserved pasta water if necessary.
  4. Drain the pasta and return it to the pot over low heat. Pour the butternut squash sauce over the noodles and add the chopped sage. Toss gently for 1-2 minutes until the sauce thickens and clings to the pasta.