• Preheat your oven to 400°F and spread the cubed butternut squash on a baking tray. Drizzle with olive oil and roast for 20 to 25 minutes until tender.
• In a skillet, sauté the diced onion and garlic until soft and fragrant.
• Add the roasted butternut squash, broth, cream, parmesan, salt, pepper, nutmeg, and herbs to a blender.
• Blend until completely smooth and silky.
• Meanwhile, cook the pasta according to package directions and reserve 1 cup of pasta water.
• Pour the sauce back into the skillet and simmer gently for 3 to 5 minutes.
• Add cooked pasta and toss until fully coated. Thin with pasta water if needed.
• Serve warm with extra parmesan, cracked pepper, and fresh herbs.

Recipe Notes

• This sauce becomes even more flavorful if you roast the squash until lightly caramelized. For a vegan version, replace cream with oat milk or cashew cream and use nutritional yeast instead of parmesan. Add cooked sausage, crispy bacon, or sautéed mushrooms if you want a heartier meal.