Creamy Butternut Squash & Sage Pasta

Method

1. 1

   Preheat the oven to 400°F.

2. 2

   Score the squash and place it cut-side up on a lined baking sheet. Add the red onion.

3. 3

   Slice the top off the garlic bulb, drizzle it with olive oil and wrap it in foil.

4. 4

   Drizzle the squash and onion with olive oil. Season with salt and pepper.

5. 5

   Roast for 35–45 minutes, until the squash is soft and golden.

6. 6

   Cook the pasta according to the package directions. Reserve some pasta water, then drain.

7. 7

   Scoop the roasted squash into a blender. Add the roasted onion, squeezed garlic and heavy cream. Blend until smooth.

8. 8

   Melt the butter in a large pan. Add the sage and cook until the butter is golden and the sage is crispy.

9. 9

   Add the cooked pasta and pour in the butternut squash sauce.

10. 10

    Toss until creamy, adding a little pasta water if needed.

11. 11

    Finish with crispy sage and Parmesan. Serve warm and enjoy!