Ingredients:

  • 900g butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, skin-on
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 115g high-quality unsalted butter
  • 25 fresh sage leaves
  • 0.5 tsp red pepper flakes
  • 454g rigatoni or campanelle pasta
  • 50g freshly grated Parmigiano-Reggiano
  • 60ml whole milk
  • 235ml reserved starchy pasta water
  • 5ml fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash and whole garlic cloves with olive oil, salt, and pepper on a large rimmed baking sheet. Nestle the 4 skin on garlic cloves among the squash.
  2. Roast for 35 minutes until the squash is fork-tender and edges are caramelized.
  3. Squeeze the softened garlic out of its skin and blend with the roasted squash, 60ml milk, and half the pasta water until completely velvety.
  4. Boil the pasta in a large pot of salted water according to package directions until al dente. Reserve 235ml of starchy water before draining.
  5. In a light-colored skillet, melt the butter over medium heat. Add sage leaves and cook until the butter foam subsides and the milk solids turn a mahogany brown and smell nutty.
  6. Remove crisp sage leaves for garnish. Whisk the squash puree into the brown butter. Toss with the cooked pasta, adding more pasta water as needed to reach a velvety consistency.
  7. Stir in Parmigiano-Reggiano and a squeeze of lemon juice. Serve immediately topped with the fried sage leaves.