How to Make Butternut Squash & Sage Pasta

• Preheat the oven to 400°F (200°C). Prepare a baking sheet and place cubed butternut squash on it.
• Toss the diced squash with olive oil, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized.
• Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• In a large skillet, heat remaining olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Stir in minced garlic, chopped sage, and red pepper flakes; cook for an additional 1-2 minutes until fragrant.
• Add the roasted squash and vegetable broth to the skillet. Mash some of the squash to create a delightful texture. Stir in cream and Parmesan, adding reserved pasta water as needed to achieve desired sauce consistency.
• Gently add the cooked pasta, tossing it in the creamy sauce until well coated. Adjust seasoning with salt and pepper.
• Plate the dish, garnishing with toasted walnuts, extra Parmesan, and fresh sage leaves.