Creamy Butternut Squash Pasta with Sage

Heat the oven to 220°C (425°F) and line a large baking sheet with parchment. Leave one squash half unpeeled. Peel the other half and cut it into 2 cm cubes. Coat the cubes with a little olive oil and spread them in one layer on half the sheet. Rub the cut face of the remaining half with a little oil, season lightly with salt and pepper, and set it cut-side down on the other half of the sheet.

Put the chopped shallots and unpeeled garlic on a small piece of foil with a drizzle of oil and a pinch of salt. Fold into a loose packet and set it on the sheet. Roast for 30 to 35 minutes, turning the cubes halfway through, until the cubes are browned at the edges and a knife slides easily into the squash half. If the cubes finish early, remove them to a clean plate while the half continues roasting.

Scoop 1 cup of the roasted squash flesh from the half into a high-speed blender. Add the softened shallots, garlic squeezed from its skins, water, cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, 10 sage leaves, thyme, ¾ teaspoon salt and black pepper. Blend until fully smooth. If using a standard blender, soak the cashews for 6 hours beforehand, drain them and then blend thoroughly. Keep the roasted cubes for serving.

While the squash roasts, bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Just before draining, scoop out 1 cup of pasta water. Drain the pasta and return it to the pot.

Add the squash sauce to the pasta and toss over low heat, adding ½ cup pasta water first and then more as needed until the spirals are coated in a loose, creamy sauce. Heat gently until steaming, taste and adjust the salt and pepper. Divide among four bowls and top with the roasted squash cubes, extra sage and thyme, and optional red pepper flakes.

Refrigerate leftovers in shallow covered containers within 2 hours and use within 2 to 3 days. Reheat gently with a splash of water, stirring until hot throughout. Refrigerate any unused roasted squash separately for another meal.