½ medium butternut squash, peeled and diced (3-4 cups)
1½ cups water
¼ cup grated parmesan, plus more for sprinkling
generous helping of salt and pepper
One 14oz/400g box of pasta (I used whole wheat penne, but pick your fave!)
Method
In a large saucepan, melt butter and olive oil over a low medium heat, add sage and cook gently for about 2 minutes, letting the sage flavour infuse the oil
Add the onion and cook for 2 minutes until softened, but not browned
Add the butternut squash and give everything a good stir, cover and bring to a simmer. Cook for about 10-12 minutes until tender
While the butternut squash is cooking, prepare the pasta according to package instructions
Pour the contents of the butternut squash pan into a blender, add grated parmesan and season generously with salt and pepper, blend until smooth (be extra careful when blending hot liquids!!)
Check the seasoning and consistency. If it is a little thick you can water down with a little pasta water (or just water if you are making ahead)
When the pasta is cooked, drain, and return to the hot pan. Toss the pasta with the desired amount of sauce and gently heat through until piping hot
Serve into bowls and sprinkle with extra parmesan
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/pasta-butternut-squash-sage-sauce/