# What you need:
→ Vegetables
01 - 1 medium butternut squash (about 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 - 1/2 cup heavy cream (or full-fat coconut milk for vegan)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)
# Steps to follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread cubed butternut squash and unpeeled garlic cloves on baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
03 - Roast for 25-30 minutes, turning halfway, until squash is tender and caramelized at edges.
04 - Bring large pot of salted water to boil. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In large skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté diced onion and sage until onion is soft and fragrant, about 4 minutes.
06 - Squeeze roasted garlic out of skins. In blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Return squash sauce to skillet over low heat. Stir in Parmesan cheese and pinch of nutmeg if using. Season with salt and pepper. Add reserved pasta water if sauce is too thick.
08 - Add cooked pasta to sauce and toss gently to coat. Warm through for 2-3 minutes.
09 - Serve immediately, topped with chopped parsley and extra Parmesan if desired.
