Pasta with butternut squash, cream, and sage

Serves 4

Ingredients:

1 butternut squash, peeled, cut in half, seeded, and cubed

pinch of crushed hot red pepper flakes

2 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

6 fresh sage leaves, coarsely chopped

2/3 cup heavy whipping cream

12oz (350g) dried small to medium pasta shells (conchiglie)

freshly grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Place the squash in a large roasting pan, sprinkle with the pepper flakes, and drizzle with 1 tablespoon of the oil. Toss to coat, then spread in an even layer in the pan and roast for 10–15 minutes, or until the squash starts to soften.

2 Meanwhile, heat the remaining oil in a large frying pan, add the onion, and cook over low heat for 5 minutes or until soft. Stir in the almost-cooked squash, the garlic, and the sage leaves. Pour in the cream and simmer gently for 5 minutes. Season well with salt and lots of pepper.

3 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the sauce, toss again, sprinkle with Parmesan, and serve.

Pasta with butternut squash, cream, and sage