Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 pound of pasta (such as rigatoni, penne, or fusilli)
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups vegetable broth (low sodium preferred)
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried sage or 5 fresh sage leaves
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for extra warmth)
- Reserved pasta cooking water (about 1/2 cup)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Roast for 25–30 minutes or until the squash is fork-tender and slightly browned.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente. Important: Reserve at least 1/2 cup of the pasta cooking water before draining.
- In a large skillet or pan, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the minced garlic and sage, cooking for another 1 minute until fragrant.
- Place the roasted squash into a blender or food processor. Add the cooked onion, garlic, and vegetable broth. Blend on high speed until the mixture is completely smooth and creamy.
- Pour the squash sauce back into the skillet over low heat. If the sauce is too thick, whisk in some of the reserved pasta water a little at a time until you reach your desired consistency.
- Add the cooked pasta and parmesan cheese to the sauce. Toss well to coat every piece of pasta. Season with nutmeg and additional salt or pepper if needed.
- Serve immediately while hot, garnished with extra cheese or fresh herbs.
- Cook Time: 40 minutes