Ingredients:
For the sauce & pasta:
- 1 pound butternut squash, cubed into 1-inch pieces
- 2 small shallots
- 2 garlic cloves
- 1/4 tsp ground nutmeg
- 2 tbsp olive oil
- 1/4 cup grated parmesan or vegan parmesan alternative
- 4-5 servings pasta(select gluten-free if desired)
- 1 cup pasta water
For the crispy mushrooms & sage:
- 1 cup sliced shiitake mushrooms
- 1 bunch fresh sage leaves
- 1 1/2 tbsp olive oil
- 1/4 tsp garlic seasoning
- Pink himalayan salt to taste
For garnish:
- Pink himalayan salt to taste
- Extra grated parmesan or vegan parmesan alternative
Directions:
- Preheat the oven to 425°F.
- Break down and cube squash; peel and cut down shallots; and smash garlic cloves.
- Add squash, shallots, and garlic to a large baking sheet, and toss with olive oil. Spread out evenly. Season with nutmeg and salt. Bake for 25-30 minutes or until squash is fork tender.
- Slice mushrooms, and toss with olive oil, garlic seasoning, and salt. Spread out into a single layer on a large baking sheet. Bake mushrooms for 20 minutes or until crispy.
- Cook pasta according to package directions.
- Create the sauce in a blender or food processor by adding the baked squash, shallots, garlic (skin removed), parmesan, and a bit of pasta water at a time. Add up to ½ cup of pasta water until you reach the desired sauce consistency.
- For garnish, heat ½ tbsp olive oil in a large pan over medium heat. Once hot, fry sage leaves until crispy (about 30 seconds). Wear splatter protection, and be careful not to burn the leaves. Drain leaves on a paper towel.
- Reduce the pan heat to low, and add in the sauce and cooked pasta noodles. Toss to coat the noodles.
- Season and serve topped with extra parmesan, crispy mushrooms, and sage leaves.