Creamy Roasted Garlic & Butternut Squash Fettuccine Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and bring a large pot of salted water to a boil. Peel and cube the butternut squash, cut the top off the garlic bulb, and have all ingredients measured and ready.

The sauce comes together quickly once the vegetables are roasted, so having everything prepared in advance makes the final steps effortless.

Instructions

Roast and Blend

1. 1Roast the Squash and Garlic
   Heat the oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon of the olive oil and a pinch of salt. Cut the top off the garlic bulb to expose the cloves, drizzle with the remaining 1 tablespoon olive oil, and wrap in foil. Place both on the baking sheet and roast for 25 minutes, until the squash is fork-tender and caramelized at the edges and the garlic is soft and golden.
   Look for The squash should be easily pierced with a fork and have browned edges; the garlic cloves should be soft and golden.
   Tip Roasting the garlic in foil keeps it from burning and makes it easy to squeeze out.
2. 2Blend the Sauce
   Once the squash and garlic are roasted, let them cool slightly. Squeeze the garlic cloves from the bulb into a blender. Add the roasted squash, heavy cream, butter, Parmesan, nutmeg, and a pinch of salt. Blend on high until completely smooth and silky, about 1 to 2 minutes. Scrape down the sides as needed. The sauce should be thick but pourable.
   Look for The sauce is velvety, golden, and free of lumps.
   Tip If the sauce is too thick, add a splash of pasta water when blending.

At the end of this phase, the kitchen smells of sweet roasted garlic and caramelized squash.

The squash is golden at the edges and easily pierced with a fork, the garlic is soft and fragrant, and the blended sauce is velvety and smooth with a vibrant golden color.

Cook and Crisp

3. 3Cook the Pasta
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta but do not rinse.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Reserve more pasta water than you think you need; it helps loosen the sauce if it thickens.
4. 4Toast the Pecans
   While the pasta cooks, place the pecans in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the skillet and set aside.
   Look for The pecans smell nutty and have deepened in color.
   Tip Watch them closely; nuts burn quickly.
5. 5Fry the Sage
   In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sage leaves in a single layer and cook for 1 to 2 minutes per side, until crisp and slightly darkened. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
   Look for The sage leaves are crisp, with a darker green color and a buttery aroma.
   Tip Fry in batches if needed to avoid crowding the pan.

The pasta is al dente, the pecans are toasted and fragrant, and the sage leaves are crisp and dark green. The skillet holds an inviting aroma of browned butter and herbs, and the components are ready to be combined.

Toss and Serve

6. 6Combine Pasta and Sauce
   Pour the butternut squash sauce into a large skillet or pot over medium-low heat. Add the drained fettuccine and toss gently with tongs until every strand is evenly coated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches a silky consistency.
   Look for The noodles are glossy and fully coated in the golden sauce.
   Tip Toss gently to avoid breaking the pasta.
7. 7Serve and Garnish
   Twirl the pasta onto plates or into a serving bowl. Top each serving with crispy fried sage leaves and toasted pecans. Serve immediately while hot.
   Look for The dish is beautifully garnished with crispy sage and crunchy pecans.
   Tip For extra richness, add a final shaving of Parmesan before serving.

The noodles are glossy and evenly coated with the golden sauce, the crispy sage and pecans add a final touch of texture, and the dish is ready to serve. Each twirl of pasta should be rich, creamy, and full of autumn flavor.

Common mistakes

Avoid over-roasting the squash, which can make it dry and bitter. Do not skip blending the sauce until completely smooth, as lumps will affect the texture.

When frying the sage, keep the heat medium and watch closely, as the leaves can go from golden to burnt in seconds. Also, reserve plenty of pasta water; it is the key to adjusting the sauce consistency at the end.

How to tell it’s done

The squash is done when it is fork-tender and lightly caramelized at the edges. The garlic cloves should be soft enough to squeeze easily from their skins.

The sauce should be smooth and pourable, and the pasta should be al dente with a slight bite. The dish is ready to serve immediately after tossing with the sauce and garnishing.