Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed (1-inch pieces)
  • 2 large whole garlic heads, tops sliced off
  • 3 Tbsp olive oil (plus extra for drizzling)
  • 1 tsp Kosher salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 12 oz (340g) Rigatoni, Orecchiette, or Penne pasta
  • 6 Tbsp unsalted butter
  • 1/4 cup packed fresh sage leaves
  • 1/2 cup low sodium vegetable or chicken stock
  • 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 3 Tbsp olive oil, salt, and pepper; spread on half of a large baking sheet. Drizzle the cut garlic heads with oil, wrap loosely in foil, and place on the other half of the sheet. Roast for 35–40 minutes, or until squash is tender and lightly browned.
  2. While vegetables cool slightly, cook the pasta according to package directions until al dente. Crucially, reserve 1 cup of the starchy pasta cooking water before draining.
  3. Prepare the Garlic Purée: Squeeze the soft garlic cloves out of their skins directly into a blender. Add the roasted squash to the blender.
  4. Blend the Base: Add the vegetable stock, Parmesan cheese, lemon zest, and red pepper flakes to the blender. Blend until completely smooth and creamy. Add a splash more stock if the sauce is too thick to pour. Taste and adjust seasoning.
  5. Brown the Butter & Crisp Sage: Melt the butter in a small saucepan over medium heat. Add the sage leaves. Cook, swirling gently, until the butter foams, then subsides, leaving behind brown flecks on the bottom, and the sage is crisp (about 4–6 minutes). Immediately remove the sage leaves with tongs and set aside on paper towels.
  6. Combine & Emulsify: Pour the warm brown butter (leaving the browned bits in the pan) into the squash purée. Stir well. Add the drained pasta to the saucepan with the brown butter sauce. Toss well to coat.
  7. Finish the Sauce: Add reserved pasta water, 1/4 cup at a time, tossing constantly until the sauce clings perfectly and becomes glossy. Do not thin too much.
  8. Serve immediately, dividing among bowls. Top generously with the crispy sage leaves and extra grated Parmesan cheese.