Ingredients
Equipment
Method
- Preheat your oven to 450 degrees Fahrenheit. Start by lining a baking sheet with parchment paper and setting it aside. This will prevent sticking and make cleanup a breeze.
- Peel the shallots and chop them into large pieces. The size doesn’t have to be uniform, but make sure they’re not too small, as they will roast nicely, bringing out their natural sweetness.
- In a mixing bowl, toss the chopped butternut squash and shallots with olive oil (or your choice of fat), half of the salt, and a few shakes of ground pepper. Ensure everything is evenly coated.
- Arrange the coated squash and shallots in a single layer on the lined baking sheet. This is important, as it allows them to roast evenly and develop a beautiful caramelization.
- Place the baking sheet in the un-preheated oven. This method allows the squash to roast slowly, absorbing heat gradually.
- Turn the oven on to 450 degrees Fahrenheit. Bake for about 35 minutes, or until the squash is fork-tender and the shallots are golden brown. Keep an eye on it to ensure nothing burns.
- Once roasted, transfer all the ingredients from the baking sheet to a blender or use a hand blender in a large bowl. Purée everything until thick and smooth. This is where the magic happens as the flavors meld together beautifully.
- In the meantime, boil the pasta according to package directions until al dente. Drain it but don’t rinse it; this helps the sauce stick better.
- Heat the puréed sauce on the stove over medium heat until it reaches your desired serving temperature. Give it a taste and feel free to adjust the salt and other seasonings as needed.
- Finally, stir the cooked pasta together with the butternut squash sauce until well combined. Serve hot, garnished with fresh sage and Parmesan or nutritional yeast if desired. Enjoy your delicious creation!
Notes
Tips for incorporating leftover butternut squash into meals can lead to delicious creations like Coconut Curry or other inventive dishes!