Creamy Butternut Squash Pasta Recipe

Peel and slice the onion.
In a saucepan, brown it with 1 tablespoon of olive oil, 2 tablespoons of water and a few sage leaves.
Stir occasionally and when it starts to look translucent, add the pressed garlic. Deglaze with 2 cups of dry white wine (if desired).
Add the peeled butternut squash, emptied of its seeds and cut into cubes.
Pour a glass of water (around 20 cl) with the vegetable stock cube and cover. Cook for 20 to 30 minutes, until the squash is cooked.
Pendant que la courge cuit, faites également cuire les pâtes, comme indiqué le paquet.
Gardez un verre d’eau de cuisson des pâtes au moment de les égoutter.
When the butternut is finished cooking, remove the sage leaves and add a pinch of ground nutmeg and ½ teaspoon of smoked paprika (if desired). Mix everything to obtain a smooth puree. Salt, pepper and add the cream and half of the grated cheese. Mix well.
If the sauce is too thick, you can add a little pasta cooking water.
Mix the creamy sauce into the pasta, adding it gradually to achieve the desired texture for serving your dish.
Then serve the plates with the rest of the grated cheese and a few toasted pumpkin seeds.
Eat hot, it's a treat!