Ingredients
Equipment
Method
Prepare Ingredients
- Preheat your oven to 190°C (170°C fan). Halve the butternut squash lengthways, scoop out the seeds, and score the flesh lightly with a knife. Place it flesh-side up on a baking tray.
Roasting the Vegetables
- Drizzle the cut garlic head with olive oil, wrap it in foil, and add it to the tray along with the squash. Roast for 45–50 minutes, until the squash is tender. Add the quartered onion to the tray after 25–30 minutes, tossing it in any olive oil on the tray.
Blend the Sauce
- Scoop out the roasted squash flesh and transfer it to a blender along with the roasted onions. Squeeze in the soft, caramelized garlic cloves. Add the heavy cream and blend until silky smooth. Adjust the consistency by adding splashes of pasta cooking water until the sauce reaches a thick but pourable texture. Season generously with salt and pepper.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, following package instructions. Remember to reserve some pasta water.
Brown Butter and Sage
- In a large frying pan, melt butter over medium heat. Add the sage leaves and fry until the butter is golden brown and fragrant, and the sage leaves turn crispy. Remove the crispy sage and set it aside on a paper towel to drain. Pour half the brown butter into a small bowl for later use.
Combine Everything
- Return the frying pan to the stove with the remaining brown butter, and toss in the cooked pasta. Stir well to coat the pasta in the butter. Add the butternut squash sauce and most of the Parmesan cheese, stirring until combined. Use reserved pasta water as needed to loosen the sauce.
Serve and Garnish
- Divide the pasta into serving bowls. Top with crispy sage leaves, extra Parmesan, and a drizzle of the reserved brown butter for added richness.
Nutrition
Notes
This creamy butternut squash pasta combines roasted vegetables with sage, Parmesan, and brown butter for a comforting dish. Nutrition information is estimated based on common ingredients and serving sizes and may vary.