Butternut Squash Pasta

A velvety, roasted squash sauce blended with white wine and tossed with Mezzi Rigatoni, parmesan, and crispy sage.

Ingredients

• 1 small butternut squash, peeled and diced

• 1 bag Mezzi Rigatoni

• ½ yellow onion, diced

• 4 garlic cloves

• 2 tablespoons olive oil

• Salt and black pepper

• ¼ cup white wine

• ¼ cup parmesan, grated

• 1 tablespoon olive oil (for sage)

• 6 sage leaves

Instructions

1. Roast the Vegetables
   Preheat the oven to 400°F. Place the squash, onion, and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 30–40 minutes, flipping halfway through.

2. Blend the Sauce
   Transfer the roasted vegetables to a blender with the white wine. Blend until smooth and creamy.

3. Crisp the Sage
   In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sage leaves and fry for 1 minute per side until crispy. Remove and set aside.

4. Cook the Pasta
   Cook the pasta until just al dente. Reserve 1 cup of the pasta water, then drain.

5. Combine and Serve
   Pour the butternut squash sauce into the pan over medium heat. Stir in ¼ cup of the pasta water to loosen. Add the cooked pasta and mix well. Stir in the grated parmesan. Serve in a large dish topped with more parmesan and the crispy sage leaves.