Ingredients:

  • 1.5 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 3 cloves garlic, peeled
  • ½ small yellow onion, roughly chopped
  • ½ cup vegetable broth, low sodium
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh sage, finely chopped
  • ½ cup grated Parmesan cheese
  • 1 lb rigatoni or penne pasta
  • 1 tbsp unsalted butter
  • ½ cup reserved pasta cooking water

Instructions:

  1. Preheat your oven to 425°F (218°C). Toss the cubed butternut squash, chopped onion, and garlic cloves on a sheet pan with olive oil, salt, and pepper. Spread in a single layer and roast for 20–25 minutes until the edges are golden-brown and the squash is tender.
  2. Transfer the roasted vegetables into a blender. Add the vegetable broth, ground nutmeg, and chopped sage. Blend on high until the mixture is completely smooth and velvety; add an extra splash of broth if too thick.
  3. Boil the pasta in salted water until just shy of al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
  4. Return the pasta pot to low heat, melt the butter, and pour in the blended squash sauce. Toss in the pasta and the Parmesan cheese. Stir constantly for 1–2 minutes, adding reserved pasta water a tablespoon at a time, until the sauce is glossy and clings to the pasta.