Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and smashed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup reserved pasta cooking water
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • 1 lb Rigatoni or Penne pasta
  • 1/4 cup fresh sage leaves, chopped

Instructions:

  1. Preheat oven to 425°F (218°C). Toss cubed squash and smashed garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until edges are charred and squash is tender.
  2. Transfer roasted squash and garlic into a blender. Add nutmeg and a splash of pasta water. Blend on high until smooth and glossy.
  3. Boil pasta in salted water until slightly under al dente. Reserve 1 cup of pasta water before draining.
  4. Return pasta to the pot over medium heat. Stir in the squash puree and Parmesan cheese. Toss for 2 minutes, adding reserved pasta water gradually until a velvety glaze forms.
  5. Stir in butter and fresh sage until the butter is melted and sage is wilted.