Ingredients:

  • 2 lbs (900g) butternut squash, peeled and cut into 1-inch cubes
  • 3 tbsp (45ml) olive oil
  • 6 whole cloves (20g) garlic, unpeeled
  • 1 tsp (6g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 lb (450g) ridged pasta (penne, rigatoni, or orecchiette)
  • 1 cup (240ml) reserved pasta cooking water
  • ½ cup (50g) grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (4g) fresh sage, finely chopped
  • ¼ tsp (1g) ground nutmeg
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Toss the cubed butternut squash and unpeeled garlic cloves on a baking sheet with olive oil, salt, and pepper. Spread in a single layer.
  3. Roast for 20-25 minutes, tossing once halfway through, until the squash edges are mahogany-colored and caramelized.
  4. While roasting, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
  5. Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
  6. Squeeze roasted garlic cloves out of their skins into a blender. Add roasted butternut squash, lemon juice, and nutmeg. Blend on high until smooth, adding a splash of reserved pasta water if necessary.
  7. In the pasta pot, melt butter over medium heat until foaming. Stir in chopped sage for 30 seconds until aromatic.
  8. Pour in the blended squash sauce and the grated Parmesan.
  9. Add the cooked pasta and slowly whisk in the reserved pasta water, tossing constantly over medium heat for 2 minutes until the sauce is glossy and velvety.