Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup vegetable broth (low sodium)
  • 1/2 cup heavy cream

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, quartered onion, and garlic cloves on a baking sheet with olive oil, salt, and pepper. Spread them in a single layer and roast for 30–35 minutes, tossing halfway through, until edges are golden-brown and squash is tender.
  2. Transfer the roasted vegetables into a blender. Add the vegetable broth and cream. Blend on high until the mixture is completely smooth and velvety.
  3. Pour the blended sauce into a wide skillet over medium-low heat and warm through.
  4. Toss in cooked pasta and a splash of pasta water, stirring until the sauce is glossy and clings to the noodles.