Ingredients:

  • 3 lbs butternut squash, cubed
  • 6 oz yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1/4 tsp ground nutmeg
  • 8 fresh sage leaves, finely chopped
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, quartered onion, and garlic cloves on a baking sheet with olive oil, salt, and pepper. Note: Use a large sheet so the veggies aren't crowded.
  2. Spread them in a single layer and roast for 25–30 minutes, tossing halfway through, until the edges are mahogany colored and tender.
  3. Transfer the roasted vegetables into a blender. Note: Be careful, the veggies will be steaming hot.
  4. Add the vegetable broth, cream, Parmesan, lemon juice, and nutmeg to the blender.
  5. Blend on high for 60 seconds until the mixture is completely smooth and velvety.
  6. Sauté the chopped sage in butter over medium heat until fragrant and slightly crisp.
  7. Pour the blended Butternut Squash Pasta Sauce into a large pan over low heat.
  8. Stir in the sage butter.
  9. Add cooked pasta and a splash of reserved pasta water to emulsify. Note: Stir gently so you don't break the noodles.