Preheat & prep: Preheat your oven to 400°F (200°C). Toss 3 cups butternut squash (peeled and cubed), 4 garlic cloves (whole, peeled), and 10–12 sage leaves with 1 tablespoon olive oil and a light pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet.
Roast: Roast at 400°F for 15–20 minutes, until the squash is fork-tender and the garlic is soft (a little caramelization = flavor jackpot). Remove from oven and let cool for 5 minutes so the garlic isn’t lava-hot in the blender.
Make the squash sauce: Transfer the roasted squash, garlic, and 10 of the sage leaves (save the rest for topping) to a blender. Add 3/4 cup heavy cream, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon dried thyme. Blend until completely smooth and velvety — scrape the sides and blend again if needed. If it’s too thick, add a tablespoon or two of cream to loosen. Add 1 teaspoon salt and 1/2 teaspoon black pepper.
Simmer the cooking liquid: In a large wide saucepan or high wall dutch oven, bring 5 cups chicken broth and 1/4 cup heavy cream to a gentle simmer over medium heat.
Cook the pasta in the broth: Add 1 pound of dry orecchiette (or your preferred short pasta) to the simmering broth. Stir frequently and cook, letting the pasta absorb the liquid, until the pasta is tender and most of the liquid is absorbed — this usually takes about 10–12 minutes, depending on the pasta. Stir often so nothing sticks and the pasta cooks evenly.
Turn off the heat & add the sauce: Remove the pot from the heat. Immediately stir in the butternut squash sauce until it’s fully incorporated and the pasta is evenly coated.
Finish with cheese: Stir in 1 cup of grated Parmesan until melted and glossy. Give it a final taste and adjust salt/pepper if needed. Serve with fresh-grated parmesan and crushed sage leaves on top.
