Ingredients:

  • 12 oz fettuccine or pasta of your choice
  • 1 medium butternut squash (about 2-3 lbs / 900 g - 1.4 kg)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • Salt and pepper to taste
  • Fresh sage leaves for garnish
  • Extra Parmesan for garnish, if desired

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Peel, seed, and cut the squash into ½-inch cubes. Toss cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
  3. Boil water in a large pot and add salt. Cook pasta according to package instructions until al dente; drain and set aside.
  4. In a skillet, melt butter over medium heat. Sauté minced garlic until fragrant (about 1 minute). Add vegetable broth and bring to a simmer; stir in cream and sage. Allow sauce to simmer for 5-7 minutes until slightly thickened.
  5. Add roasted squash and cooked pasta to the sauce; stir well to coat.
  6. Plate the pasta; garnish with fresh sage and additional cheese if desired.