Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
- While the squash roasts, cook the pasta according to package directions in a large pot of salted boiling water. Reserve about 1 cup of the pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they become crispy, about 1-2 minutes. Remove the sage leaves and set aside.
- Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the roasted butternut squash to the skillet with the garlic. Mash some of the squash with a fork to create a creamier sauce base.
- Stir in the heavy cream and grated Parmesan cheese. Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated.
- If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Season with salt and black pepper to taste. Serve immediately, garnished with the crispy sage leaves.
Notes
You can add a pinch of red pepper flakes for a little heat. For a vegan version, use a plant-based butter and cream, and omit the Parmesan cheese or use a vegan alternative.