Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g), peeled and cubed into 1-inch pieces
  • 1 large shallot, halved
  • 4 cloves garlic, skin on
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 1 cup Heavy cream
  • 1 cup Reserved starchy pasta water
  • 0.25 tsp Freshly grated nutmeg
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Unsalted butter
  • 1 lb short-cut pasta such as Rigatoni or Campanelle
  • 0.5 cup Freshly grated Parmigiano-Reggiano or Pecorino
  • 10 fresh sage leaves
  • 0.25 tsp Red pepper flakes (optional)

Instructions:

  1. Prep and Roast: Preheat your oven to 400°F (200°C). On your large rimmed baking sheet, toss the 1 inch cubed butternut squash, halved shallot, and the 4 whole garlic cloves (still in their skins) with the olive oil, salt, and pepper. Spread them in a single layer. Note: Overcrowding the pan causes steaming, which prevents those tasty charred edges.
  2. Wait for the Char: Roast for 30–35 minutes. You are looking for the squash to be fork tender and the edges to be deeply charred and mahogany colored. Remove the pan from the oven and let the veggies cool for about 5 minutes so you can handle them.
  3. Boil the Pasta: While the squash roasts, bring a large pot of heavily salted water to a boil. Add the 1 lb of pasta and cook until it is al dente. Important: Scoop out at least 1 cup of starchy pasta water before you drain the noodles.
  4. Extract the Flavor: Take the roasted garlic cloves and squeeze them out of their skins directly into the blender. The garlic should be soft like butter. Discard the papery skins.
  5. Create the Puree: Add the roasted squash, shallots, 1 cup of heavy cream, 0.25 tsp nutmeg, and 1 tbsp lemon juice to the blender. Blend on high until the mixture is completely smooth and glossy.
  6. Brown the Butter: In your wide skillet over medium heat, melt the 2 tbsp of unsalted butter. Keep cooking it, swirling occasionally, until it stops foaming and starts to smell nutty and turn a light brown color.
  7. Crisp the Sage: Drop the 10 sage leaves into the brown butter. Fry them for about 30 seconds until they are dark green and crisp. Use a fork to remove them and set them on a paper towel if you want them as a garnish, or leave them in for extra flavor.
  8. Combine the Sauce: Lower the heat to medium low and pour that golden squash puree into the skillet with the butter. It will sizzle slightly as it hits the pan.
  9. The Big Toss: Add the cooked pasta and 0.5 cup of the reserved pasta water to the skillet. Use tongs or a sturdy spoon to toss everything vigorously.
  10. Final Emulsion: Stir in the 0.5 cup of Parmigiano Reggiano. Continue tossing for 1–2 minutes until the sauce thickens and clings to every piece of pasta. If it looks too thick, add a splash more pasta water. Serve immediately with the crispy sage on top. Pasta Primavera Recipe in 30 Minutes — Master this vibrant Pasta Primavera recipe using a light, emulsified sauce te...High Protein Creamy Beef Pasta for 4 Servings — Master High Protein Creamy Beef Pasta with our step-by-step guide. Includes e...Chicken Penne Pasta: Creamy Sauce in 25 Min — Discover how to make restaurant-quality Chicken Penne Pasta featuring a velve... $img_2$