Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 6 cloves garlic, peeled and left whole
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb ridged pasta
  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 12 leaves fresh sage
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 cup reserved pasta water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed squash and whole garlic cloves on a sheet pan with olive oil, salt, and pepper.
  3. Roast for 25–30 minutes until the edges of the squash are slightly browned and caramelized, and the garlic is soft and golden.
  4. Transfer the roasted squash and garlic into a blender.
  5. Add the nutmeg and a splash of water (or broth), then blend on high until the mixture is completely smooth and glossy.
  6. Boil the pasta in salted water until al dente, reserving one cup of the starchy pasta water before draining.
  7. In the same pot or a large skillet, melt the butter over medium heat and sauté the diced onion until translucent.
  8. Toss in the sage leaves and fry until crisp.
  9. Stir in the blended squash puree and reserved pasta water, tossing with the cooked pasta and Parmesan cheese until a velvety emulsion forms.