1mediumbutternut squashapprox. 3 lbs or 4 cups peeled and diced
1tbspolive oil
¼tspdried thyme
¼cuplight brown sugar
½cupheavy cream
1cupvegetable broth
¼cupParmesan cheesefinely grated, plus more for garnish
Salt and pepperto taste
fresh sagefor garnish (optional)
Instructions
Preheat oven to 400 degrees.
Peel the butternut squash and cut into 1 inch chunks. Place on baking sheet then drizzle with 1 tablespoon of the olive oil and season with salt, pepper, thyme, and brown sugar. Roast the squash for around 25-30 minutes until tender. Allow the squash to cool for 5-10 minutes
While the squash is cooling bring a large pot of water to a boil and cook the pasta according to the package instructions.
Puree half of the squash in a blender or food processor with the heavy cream until smooth.
Transfer the squash mixture to a large skillet over medium heat and stir in the broth and bring to a low simmer. Cook for 2-3 minutes, stirring occasionally, then stir in the cheese. Continue cooking for another 1-2 minutes then add the pasta and stir to coat.
To serve portion out the pasta to bowls or plates and top with the remaining chunks of squash. Garnish with additional Parmesan cheese and fresh chopped sage and serve immediately