# Components:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
05 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Pasta
06 - 12 oz dried fettuccine or tagliatelle (or fresh pasta)
→ Dairy & Liquids
07 - 2 tablespoons olive oil
08 - ½ cup heavy cream (or full-fat coconut milk for vegan option)
09 - ⅓ cup grated Parmesan cheese (or vegan alternative)
10 - ¾ cup vegetable broth
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of nutmeg (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25 to 30 minutes, turning halfway until tender and caramelized.
03 - Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced onion and chopped sage until the onion is soft and fragrant, about 4 minutes.
05 - Squeeze roasted garlic out of skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion with sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
06 - Return the squash puree to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg if desired. Adjust seasoning with salt and pepper. If the sauce is too thick, add reserved pasta water gradually to desired consistency.
07 - Add cooked pasta to the squash sauce and toss gently to coat evenly. Warm through for 2 to 3 minutes.
08 - Plate immediately and garnish with chopped parsley and additional Parmesan if preferred.
