Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1/2 inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic, peeled
  • 1 lb rigatoni or penne pasta
  • 6 tbsp unsalted butter
  • 20 fresh sage leaves
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp lemon juice
  • 1/2 cup pasta water

Instructions:

  1. Preheat the oven to 425°F (218°C).
  2. Toss cubed butternut squash and whole garlic cloves with olive oil, salt, and pepper on a sheet pan, spreading in a single layer.
  3. Roast for 20–25 minutes until the edges are golden brown and the squash is tender.
  4. Transfer roasted squash and garlic into a blender; add lemon juice and a splash of pasta water.
  5. Blend on high until completely smooth, adding more pasta water if necessary to reach a heavy cream consistency.
  6. Boil pasta in salted water according to package directions, reserving 1 cup of cooking water before draining.
  7. In a large skillet over medium heat, melt butter and swirl constantly until it foams and smells nutty (brown butter).
  8. Fry sage leaves in the brown butter for 30–60 seconds until crisp; remove sage with a fork and set aside.
  9. Toss the cooked pasta with the butternut squash puree and brown butter, stirring in parmesan cheese until emulsified.
  10. Serve immediately topped with the crispy sage leaves.