Creamy Butternut Squash Pasta

Ingredients

• 2 lb butternut squash
• 2 tbsp olive oil
• 4 clove garlic
• 1 medium onion
• 2 cup vegetable broth
• ½ cup heavy cream
• ½ cup Parmesan cheese (optional)
• ¼ tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• 12 oz pasta (e.g., penne, fettuccine)
• 6 fresh sage leaves (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until tender.
2. While squash roasts, cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Transfer roasted squash, cooked onion and garlic, vegetable broth, heavy cream, nutmeg, and a pinch more salt and pepper to a blender. Blend until smooth and creamy.
5. Pour the squash sauce back into the skillet. Add the drained pasta and toss to coat. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
6. Stir in grated Parmesan cheese if using. Garnish with fresh sage leaves, if desired, before serving.