Butternut Squash Pasta Sauce

Source: Squash and Sage Spaghetti Video: Squash and Sage Spaghetti

Ingredients

• 1 butternut squash
• 5-6 cloves of garlic
• ~20 sage leaves (one package)
• 3 tbsp mascarpone cheese
• 1 tbsp olive oil
• ground or grated nutmeg
• half a lemon
• 1/2 tsp red pepper flakes
• 11oz (320g) spaghetti or other pasta
• 1 cup grated pecorino cheese

Instructions

1. Preheat the oven to 350℉.
2. Cut the butternut squash in half, then quarters. Remove seeds and drizzle with olive oil. Place in the oven skin side up along with garlic cloves. Bake for 50-60 minutes or until soft.
3. Bring pasta water to a boil (note our stove takes 10+ minutes to boil in heavy pans).
4. (optional) In a large skillet on low/medium heat, add olive oil and fry a few sage leaves for decoration. Set aside.
5. Boil pasta (salt it like the ocean).
   1. Save pasta water.
   2. Try to time the pasta cooking time so it’s ready at the same time the pumpkins are soft.
   3. Account for 15 minutes to boil + pasta cooking time + 2-3 minutes for cooking in a smaller pot.
6. Once the squash is cooked, remove skins. Place the squash, garlic, a good squeeze of lemon juice (be careful of seeds), mascarpone cheese, nutmeg, salt & pepper, 1/2 cup pasta water. Blend.
7. Gradually add pasta water until desired consistency is reached.
   1. If the sauce is too thick, it will not heat up well the next day.
8. In a large frying pan, add olive oil, chili flakes, and shredded sage leaves. Fry for 30 seconds to release aromas.
9. Pour some blended sauce into the pan and store the rest. Add three quarter cup of grated pecorino cheese. Mix and season.
10. Drain and transfer pasta to sauce. Mix well.
11. Add more pasta water if necessary for desired consistency (do not create a soup).
12. Garnish with pecorino cheese and crispy sage leaves.

Notes

• Works well with Pasta Dough