Pasta sauce like this should not be kept a secret. Butternut squash fettuccine is like the healthy version of an Alfredo sauce, with tons of added earthiness, fall flavor, and natural sweetness that comes from roasting the squash. I love the idea of making a butternut squash puree while cooking up some pasta, then marrying the two together with the help of some reserved pasta chicken stock. Everything ends up blending so nicely and comes together as a thick and creamy sauce. The best part of the squash puree is that it is so incredibly creamy without any cream at all. All the richness comes from the flavors and textures of the roasted squash, and some grated Parmesan cheese.
Toss the chopped butternut squash with the olive oil in a medium sized mixing bowl. Once coated, add in the cinnamon, nutmeg, allspice, cloves, salt, and ground pepper. Give it a quick stir to make sure each piece is coated.
Line a baking sheet with aluminum foil sprayed with non stick cooking spray. Spread the squash out into a single layer and roast in the 425 preheated oven for about 15 minutes.
While that’s cooking away and making your house smell wonderful, boil up some chicken stock (or water, but the stock really adds so much flavor), and cook the fettuccine according to package directions. Linguini may be used in place of fettuccine, but I wouldn’t go much thinner than that. The butternut squash sauce ends up being pretty thick, and you need a hearty noodle that can support it. Drain the liquid, reserving at least 1 cup of the chicken stock for later on.
Melt a tablespoon of butter in a skillet over medium high heat. Add in your onion, garlic, and chopped up sage. Saute for about 3 minutes, stirring occasionally. Set aside.
By this point your roasted squash should be looking pretty good. I may have snuck a few pieces from the pan.
Let the squash cool slightly, and transfer to a blender or food processor. Puree until smooth. Adding a few tablespoons of milk speeds this up and helps get that smooth consistency.
Stir the onion mixture in with the noodles, along with the butternut squash puree.
Add 1/2 cup of Parmesan and stir. The pasta sauce will be very thick. Pouring in some reserved chicken stock will help thin it out. Add 1/2 cup at a time, mixing between each addition. I needed the full cup worth, but test along the way until you get your desired consistency. Serve immediately with some extra sage and a bit more Parmesan.