Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 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 in a large pot of salted boiling water according to package directions. Reserve about 1 cup of the pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they become crispy, about 1-2 minutes. Remove the sage leaves from the skillet and set aside. Be careful not to burn them.
- Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the roasted butternut squash, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
- Add the drained pasta to the skillet with the sauce. Toss to combine. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve the pasta immediately, garnished with the crispy sage leaves.
Notes
You can add a pinch of red pepper flakes to the sauce for a little heat. For a vegan version, use plant-based butter and cream, and nutritional yeast instead of Parmesan cheese.