This creamy butternut squash pasta sauce is made with roasted butternut squash, roasted garlic, butter-fried sage, and mascarpone cheese.
You will need butternut squash, mascarpone cheese, a whole head of garlic, fresh sage, olive oil, salt, pepper, and pasta.
Split the squash in half and remove the seeds.
Cut the end off a garlic head. Put the halved squash (skin side down) and garlic head in a baking dish. Drizzle a little olive oil. Add a pinch of salt.
Bake at 400 ℉ (205 ℃). Cook the garlic head for 30 minutes and the squash for about an hour.
Wash and slice the sage leaves. Add butter to a nonstick pan. Add the sage leaves.
Remove the sage after a few minutes once it starts to change colors.
Add the peeled roasted butternut squash, peeled roasted garlic, butter fried sage, mascarpone cheese, salt, and pepper to a food processor.
Blend on high until fully combined.
Prepare the pasta per the package instructions. Pour the butternut squash pasta sauce over your favorite type of pasta.