Ingredients:

  • 1 lb (450g) butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, peeled
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 12 oz (340g) rigatoni or penne pasta
  • ½ cup (120ml) vegetable broth, low-sodium
  • ¼ cup (60ml) grated Parmesan cheese
  • 1 tbsp (15g) butter
  • 1 tsp (5g) fresh sage, minced
  • ½ tsp (3g) nutmeg
  • ½ lemon (15ml), juiced

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Toss 1 lb (450g) cubed butternut squash and 3 cloves (15g) garlic with 2 tbsp (30ml) olive oil, ½ tsp (3g) salt, and ¼ tsp (1g) black pepper on a sheet pan, spreading them in a single layer.
  3. Roast for 15–20 minutes until the edges are deep golden brown and the squash is tender when pierced with a fork.
  4. Transfer the roasted squash and garlic into a blender. Add ½ cup (120ml) vegetable broth, ¼ cup (60ml) grated Parmesan cheese, and ½ tsp (3g) nutmeg.
  5. Blend on high for 60 seconds until the mixture is completely smooth and airy.
  6. Boil 12 oz (340g) rigatoni or penne in salted water according to package directions.
  7. Reserve 1 cup (240ml) of the starchy cooking water, then drain the pasta.
  8. In the same pot used for the pasta, melt 1 tbsp (15g) butter over medium heat and sauté 1 tsp (5g) minced fresh sage for 1 minute until fragrant.
  9. Pour in the blended squash sauce and the cooked pasta. Toss vigorously over medium heat, adding reserved pasta water 2 tablespoons at a time until the sauce is glossy and clings to the noodles.
  10. Stir in the juice of ½ lemon (15ml) just before serving.