Roasted Butternut Squash Pasta

Ingredients

• 1 small butternut squash
• 1 head garlic
• 1 tablespoon mascarpone
• 90 g Parmesan, grated
• 1 bunch fresh sage
• 400 g pasta (spaghetti)
• Olive oil, salt, and pepper
• Optional: a pinch of chili flakes

Directions

• Halve the butternut squash and scoop out the seeds; score the flesh. Cut the top off the head of garlic to expose the cloves.
• Arrange the squash and garlic on a baking sheet. Drizzle with olive oil, add a pinch of chili if you like, season with salt and pepper, and tuck the fresh sage underneath. Turn to coat.
• Roast at about 180C (350F) for 45 minutes, until the squash is very tender.
• Scoop the roasted squash flesh into a blender. Squeeze in the roasted garlic confit, add the chili, a generous spoonful of mascarpone, and a drizzle of olive oil, then blend smooth.
• Cook the spaghetti in well-salted water until al dente, reserving some pasta water.
• Loosen the sauce with a little pasta water and stir in the grated Parmesan. Toss with the al dente pasta and more pasta water, mixing vigorously until glossy.
• Twirl into bowls and finish with extra sauce and Parmesan. Serve hot.

Method transcribed from the video (rough). From WHOOGY'S on Instagram.