Ingredients:

  • 2 lbs (900g) butternut squash, peeled and cubed
  • 6 cloves (30g) garlic, peeled
  • 3 tbsp (45ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) black pepper
  • 1 lb (450g) ridged or tubular pasta (penne, rigatoni, or orecchiette)
  • 1 cup reserved pasta water
  • ½ cup (50g) grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) lemon juice
  • ¼ cup (15g) fresh sage, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash and garlic cloves on a baking sheet with olive oil, salt, and pepper, spreading them in a single layer.
  2. Roast for 20-25 minutes, or until the edges are mahogany-colored and the garlic is soft.
  3. Transfer the roasted squash and garlic into a blender. Add the butter and lemon juice, then blitz until the mixture is completely smooth.
  4. If the sauce is too thick, add a tablespoon of warm water and blend again until it reaches a glossy, pourable consistency.
  5. Boil the pasta in salted water until al dente. Reserve one cup of pasta water before draining.
  6. Return the pasta to the pot over low heat, pour in the butternut squash puree, and stir in the Parmesan and fresh sage.
  7. Gradually add the reserved pasta water, stirring constantly, until the sauce is creamy and clings to the pasta.