Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup vegetable broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 lb rigatoni pasta
  • 4 tbsp unsalted butter
  • 12 fresh sage leaves

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cubed butternut squash and garlic cloves on a baking sheet with olive oil, salt, and pepper. Roast for 20-25 minutes until edges are mahogany-colored and tender.
  2. Transfer roasted squash and garlic to a blender. Add vegetable broth, heavy cream, Parmesan, nutmeg, and lemon juice. Blend on high until completely smooth.
  3. Boil a large pot of salted water and cook pasta until just shy of al dente. Reserve 1 cup of starchy pasta water before draining.
  4. In a wide skillet, melt butter over medium heat until foaming; add sage leaves and fry for 1-2 minutes until crisp and nutty.
  5. Pour the blended squash sauce into the skillet with the sage butter. Stir in the cooked pasta and a splash of reserved pasta water. Toss constantly over medium heat for 2 minutes until emulsified.