Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
- While the squash is roasting, 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, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy. 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. Stir in the heavy cream, Parmesan cheese, and butter. Cook, stirring, until the butter is melted and the sauce is heated through.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Serve the pasta immediately, garnished with the crispy sage leaves.
Nutrition
Notes
You can add a pinch of red pepper flakes to the sauce for a little heat. For a vegan version, use a dairy-free cream and omit the Parmesan cheese, or use a vegan alternative.