# What You'll Need:
→ 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 - 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
09 - 1/3 cup (approximately 1.2 oz) grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of nutmeg (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange 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.
03 - Roast for 25 to 30 minutes, turning halfway through, until the squash is tender and caramelized at the edges.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water then drain.
05 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and chopped sage, cooking until softened and fragrant, approximately 4 minutes.
06 - Squeeze roasted garlic cloves out of their skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Transfer the blended sauce back to the skillet over low heat. Stir in Parmesan cheese and nutmeg if using. Season with salt and pepper. Adjust consistency with reserved pasta water if needed.
08 - Add the cooked pasta to the sauce. Toss gently to coat evenly, warming through for 2 to 3 minutes.
09 - Plate immediately and garnish with chopped parsley and additional Parmesan cheese if desired.
