Butternut Squash Pasta

Ingredients

• 1 1/2 lbbutternut squash, peeled, seeded and cut into 1-inch cubes (from a 2½-lb squash)
• 4 clovesgarlic, unpeeled
• 2 tbspolive oil
• 1 1/2 tspsalt
• 1/2 tspblack pepper
• 1 tbspsea salt, for the pasta water
• 12 ozshort pasta, such as fusilli or rigatoni
• 2 tbspbutter
• 12 leaffresh sage
• 1/2 cupParmesan, finely grated, plus more to serve
• 1/4 tspground nutmeg
• 1/4 tspred pepper flakes

Method

1. 1

   Heat the oven to 425°F. Toss the squash and garlic cloves with the olive oil, 1 tsp of the salt and the pepper on a large baking sheet. Roast for 25 to 30 minutes, turning once, until soft and browned at the edges.

2. 2

   While the squash roasts, bring a large pot of water to a boil with the salt for the pasta water. Cook the pasta until al dente, then scoop out 1½ cups of the cooking water and drain.

3. 3

   Melt the butter in a small pan over medium heat. Fry the sage leaves for 1 to 2 minutes, until crisp, then lift them onto a paper towel. Keep the butter.

4. 4

   Squeeze the roasted garlic from its skins into a blender. Add three-quarters of the squash, the sage butter, the Parmesan, the nutmeg, the rest of the salt and 1 cup of the pasta water, and blend until smooth.

5. 5

   Return the pasta to its pot over low heat, pour in the sauce and toss, adding more pasta water until it is glossy. Fold in the rest of the squash, then serve topped with the crisp sage, red pepper flakes and more Parmesan.

Nutrition per serving