GIANT orange pasta! 🧡🍝 in a delicious autumnal butternut squash sauce

Preheat oven to 400F and line a baking sheet with parchment. Place cubed butternut squash onto the sheet and drizzle with olive oil, a hefty pinch of salt, and some black pepper. Use your hands to mix the squash around and make sure it’s evenly coated. Bake for 30 minutes, or until fork tender.

Meanwhile, bring a large pot of salted water to boil and add in the pasta. Make sure to reserve at least a cup of the starchy pasta water for later! Once pasta is al dente, drain and set aside.

Heat about 1 tbsp olive oil in a pan over medium heat. Add in the diced shallot and sauté until translucent, about 3 minutes. Add in the minced garlic and sauté about a minute. Set aside and wipe out the pan.

Into a blender, add in the cooked butternut squash, the cooked shallot and garlic, about 1/2 cup of reserved pasta water, and the Parmesan cheese. Blend until smooth.

Heat the same pan over medium heat and pour in the blended squash mixture. Add in the rosemary and sage, plus heavy cream. Stir and allow to simmer but not boil. Thin it out with more pasta water if needed. Taste for seasoning.

Put the drained pasta back into the pot on low heat and pour in the sauce. Stir to evenly coat pasta. Once hot, plate the pasta. Garnish with red pepper flakes, more Parmesan, and parsley. Serve and enjoy immediately!