Preparation Steps

• Cook the butternut squash until tender. You can roast it in the oven at 400°F (200°C) for about 20-25 minutes, or boil it until fork-tender.
• While the squash is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
• In a blender or food processor, combine the cooked butternut squash, minced garlic, vegetable broth, heavy cream, dried sage, olive oil, salt, and pepper. Blend until smooth and creamy.
• Return the blended sauce to the pot over medium heat. Stir occasionally until heated through.
• Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
• Serve the pasta immediately, garnished with toasted walnuts and grated parmesan cheese.